Anne Aobadia at Diet Doctor site says "Cheese and bacon! What’s not to love? This awesome keto snack is easy and quick to make."
However, if you don't eat bacon, you can roll the cheese balls in chopped herbs, grated Parmesan cheese or even chopped nuts.
(Makes 24 walnut sized balls)
1⁄3 lb / 150 g bacon
1 tablespoon butter
1⁄3 lb / 150g cream cheese
1⁄3 lb / 150g cheddar cheese
2 oz. / 55g butter, at room temperature
½ teaspoon pepper (optional)
½ teaspoon chili flakes (optional)
You can use any kind of grated flavourful (strong/mature) cheese you prefer.
I wonder how you may cook and serve yours ...
Please see instructions here
Did you know, this about Cheddar:
"During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.
Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as 'Cheddar' since it is not protected like other cheese names or brands.
Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.
Joseph Harding, the "father of Cheddar cheese" who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as "close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!"
All the best Jan