Chevre Cheese Balls

11 ounces of herbed chevre (Montrachet)
1 tbs. heavy cream
¼ cup walnuts, minced
1/3 cup fresh parsley, minced

1. Mix the cheese with the cream in a large bowl and shape them into rounded teaspoon size balls about ¾ of an inch in diameter.
2. Combine the walnuts and parsley in a small dish and roll the balls in it to cover.
3. Chill covered loosely in plastic wrap for 4 hours.
4. Arrange on a plate and serve.

Yield: 12 hors d’oeuvres