[Sca-cooks] Herbed Baked Goat Cheese Salad recipe

[Sandra Kisner]

>These are from Cook's Illustrated   November/December 2003
>Herbed Baked Goat Cheese
>
>2. Using kitchen twine or dental floss, divide cheese into 12 evenly sized 
>pieces. Roll each piece into a ball; roll each ball in herbs to coat 
>lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; 
>transfer to Melba crumbs and turn each piece to coat, pressing crumbs into 
>cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch 
>thick and set on baking sheet. Repeat process with remaining six pieces 
>cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped 
>tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to 
>uppermost position; heat to 475 degrees.

         I'm curious - why would they have you roll the cheese into balls, 
coat it, then flatten it back into disks?  Most goat cheese I've seen has 
been in cylinders, so why not just cut disks and coat them without rolling 
into balls?  It seems to me it would be easier and allow for more even coating.

Sandra