Goat’s cheese balls and cream dip with Bao Zhong Impérial

Serves 4 Apetizer
  • easy
  • 15min
Goat’s cheese balls rolled and cream dip with Bao Zhong Impérial


  • 10 g of Bao Zhong Impérial
  • 200g of fresh goat cheese
  • 10 cl of heavy cream
  • 6 carrots
  • 1 chiogga beet
  • 2 fennels
  • A pinch of fleur de sel
Cheese Balls



  • Place goat cheese in a small salad bowl
  • Pour in cream and Bao Zhong tea leaves.
  • Using an immersion blender, mix vigorously.
  • Season with a pinch of fleur de sel and keep chilled.
  • Peel and rinse the carrots and beets.
  • Wash the fennel.
  • Cut into sticks and serve with the Bao Zong flavored dip.

Cheese balls

Take about 10 g of goat cheese with the help of a spoon. Roll into a small ball in the palm of your hands. Pour the tea leaves into a small plate. Make sure to keep the tea leaves intact, without crushing them. Roll the cheese balls in the tea leaves. Serve them on a small plate and enjoy them right away

Serving suggestion

Choose a neutral goat cheese for this recipe. This will highlight the flavor of the Bao Zhong.

Cheese balls
In order to maintain the crunchy texture of the Bao Zhong tea leaves, roll the goat cheese balls in the leaves just before tasting. You can also replace goat cheese with feta, which complements the Bao Zhong tea very nicely.
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