- 100 g Paysan Breton Goat Cheese
- 40 g olive black powder
- 30 g parsleys chopped finely
- 20 g paprika powder
- Cut the Paysan Breton Goat Cheese into 3 pieces. Each portion should be around 32 g.
- Make a ball and keep in chiller. Coat each portion into 3 different styles: olive powder, parsleys, paprika powder
- Should be served cold.