1/2 cup (1 stick) unsalted butter, softened
1/4 pound Gouda cheese, grated
1/4 tsp paprika
1/8 tsp grated nutmeg
Salt, ground pepper
3 slices pumpernickel, toasted couple times and cooled
In a bowl mix butter and cheese. Add paprika and nutmeg. Season with salt and pepper. Mix well. Refrigerate, covered with plastic wrap, 10- 20 minutes. Meanwhile use a food preprocessor to grind the bread into crumbs. Roll each cheese ball in the crumbs. Refrigerate, covered with plastic wrap, 1 hour.
Adapted from ALL ALONG THE RHINE by Kay Shaw Nelson