2/3 cup (90g) shelled roasted pistachios, roughly chopped
1 TBS black sesame seeds
1 TBS furikake
Mix the goat cheese and neufchâtel cheese in a bowl. Stir in chives, furikake, sesame seeds, and shichimi togarashi. Use 1/4 teaspoon of the shichimi togarashi if you want only a faint trace of heat in the cheese. I used 1/2 teaspoon. Add a pinch of salt, if you like. Scrape cheese onto a large sheet of plastic wrap and shape into a ball. Wrap cheese ball tightly and refrigerate for an hour.
Mix chopped pistachios, sesame seeds and furikake on a plate. Roll chilled cheese ball on the chopped nuts. Sprinkle more chives and shichimi togarashi on the cheese ball, if you like. Use leftover chopped pistachios for your salad or soup.
Serve immediately. Store leftover cheese in an airtight container for up to 5 days.