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Goat Cheese Balls ❤️ My labneh balls went viral and this is a delicious alternative. I have been making these for a while and they are *chefs kiss* You will be obsessed!
If you loved this recipe, check out my Fried Brie Goat Cheese Balls!
Why You’ll Love Goat Cheese Balls
These are super easy to make and they are SOOO good, trust me… I am not exaggerating. They are perfect for breakfast, you can smear the ball on toast or pretty much anything your heart desires and you’ll LOVE. They are creamy, herby and perfect! These are so versatile, you can coat them in pretty much anything your heart desires, such as herbs de province, sesame seeds… you name it!

How To Prepare Goat Cheese Balls
🧀 First, slice the goat cheese log into 1/4 inch slices.
🫒 Secondly, add olive oil to your hands and form balls.
🌿 Then, coat them in za’atar and Aleppo-sumac combination.
🌟 Lastly, add them to a container, cover in olive oil. Store in the fridge for a week
Substitutions and Variations
- You can use Labneh instead of goat cheese!
- You can swap the sumac and za’atar for sesame seeds, herbs de province, etc… These are very versatile!

Chef Nadia’s Tip
Make sure you coat your hands with olive oil to form the balls, so the cheese doesn’t stick all over and you are able to form them.

Similar Recipes
Common Questions
These goat cheese balls last 7 days in the fridge.
I use Sumac by Z&Z.
I use Za’atar by Z&Z or which ever one I find at my local Mediterranean market.
For this recipe, I used Vermont goat cheese.
Goat Cheese Balls

Ingredients
- 16 oz goat cheese log
- 1 tsp salt
- Za’atar , to taste
- Sumac , to taste
- Aleppo pepper , to taste
- Pita
Instructions
- First, slice the goat cheese log into 1/4 inch slices.
- Secondly, add olive oil to your hands and form balls.
- Then, coat them in za’atar and Aleppo-sumac combination.
- Lastly, add them to a container, cover in olive oil. Store in the fridge for a week
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.