This Classic Cheese Log is a party staple for a reason! It’s incredibly easy to make, requires just a few ingredients, and can be customized to your liking. This version features a blend of sharp cheddar, smoked cheddar, Swiss, and Colby cheeses, mixed with cream cheese for extra creaminess, and seasoned with garlic and salt. I love how this cheese log is perfect for any gathering, from casual get-togethers to holiday parties. It’s a guaranteed crowd-pleaser that’s always a hit!
Why You’ll Love This Cheese Log
- Easy to Make: This recipe is incredibly simple and requires no cooking.
- Customizable: You can use any combination of cheeses and seasonings you like.
- Make-Ahead Friendly: You can make this cheese log ahead of time and store it in the refrigerator.
- Crowd-Pleaser: Cheese logs are always a popular appetizer or snack.
- Versatile: Serve it with crackers, bread, vegetables, or fruit.
Ingredients for Cheese Log
Here’s what you’ll need to make this classic appetizer. The full list with measurements is in the recipe card below.
Main Ingredients
- Sharp cheddar cheese, shredded (Dairy)
- Smoked cheddar cheese, shredded (Dairy)
- Cream cheese, room temperature (Dairy)
- Swiss cheese, shredded (Dairy)
- Colby cheese, shredded (Dairy)
- Pecans, chopped (Nuts)
- Chives or scallions, chopped (Herb/Vegetable)
Seasoning
- Ground garlic (Spice)
- Salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Cheese Log as is, but here are a few ideas for variations:
- Different Cheeses: Use any combination of cheeses you like, such as Monterey Jack, pepper jack, Gouda, or blue cheese.
- Add Herbs: Stir in some chopped fresh parsley, thyme, or rosemary to the cheese mixture.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce.
- Different Coatings: Roll the cheese log in chopped walnuts, almonds, or cranberries instead of pecans and chives.
- Add Dried Fruit: Stir in some chopped dried cranberries, apricots, or dates to the cheese mixture.
How to Make a Cheese Log
Let me show you how easy it is to make this Classic Cheese Log:
Grate Cheeses
- I use a food processor to grate the cheeses (sharp cheddar, smoked cheddar, Swiss, and Colby) into the large bowl of a kitchen aid stand mixer. You can also grate the cheese by hand.
Mix Cheeses with Cream Cheese
- I mix the shredded cheeses with the softened cream cheese in the bowl using a paddle attachment.
- I remove the paddle attachment if it gets to be too much and work with my hands.
Add Seasonings
- I add the ground garlic and salt to the cheese mixture.
- I continue to work with my hands until everything is well combined.
Form into Shapes
- I form the cheese mixture into the desired shapes (1 log or 2 cheese balls).
Wet Hands and Shape
- I wet my hands and form the cheese one last time to smooth it out.
Coat with Toppings
- I press the chopped pecans and chives into the cheese molds.
Chill
- I wrap the cheese log (or balls) tightly with plastic wrap and chill in the refrigerator until ready to serve. Chilling for at least 2 hours helps the cheese log firm up and makes it easier to slice.
Tips and Tricks for the BEST Cheese Log
Here are my secrets for making this cheese log truly exceptional:
- Use Room Temperature Cream Cheese: Softened cream cheese is much easier to mix with the other ingredients.
- Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Use Your Hands: Don’t be afraid to use your hands to mix the ingredients and shape the cheese log. It’s the easiest way to ensure everything is well combined.
- Chill Before Serving: Chilling the cheese log allows the flavors to meld together and makes it easier to slice.
- Get Creative with Shapes: You can form the cheese mixture into a log, a ball, or any other shape you like.
How to Serve
This Cheese Log is perfect for:
- Appetizers: A classic appetizer for parties, gatherings, or holidays.
- Snacks: A satisfying and flavorful snack.
- Cheese Boards: Include it on a cheese board or charcuterie board.
Serve it with:
- Crackers
- Bread
- Vegetables
- Fruit
Make Ahead and Storage
You can make this cheese log ahead of time and store it, wrapped tightly in plastic wrap, in the refrigerator for up to 3 days.
FAQs about Cheese Log
- Can I use a different type of cheese?
- Absolutely! Feel free to use your favorite cheeses or a blend of cheeses.
- Can I make this without the nuts?
- Yes, you can omit the pecans and chives or substitute them with another topping, like chopped fresh herbs or dried cranberries.
- Can I freeze this cheese log?
- Yes
Enjoy this easy, customizable, and crowd-pleasing Classic Cheese Log! It’s a perfect appetizer or snack for any occasion.
Print
Classic Cheese Log
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 12 1x
- Category: Appetizer
- Cuisine: American
Description
This Cheese Log is a flavorful and impressive appetizer, perfect for parties and gatherings. It combines a variety of cheeses, including sharp cheddar, smoked cheddar, Swiss, and Colby, with cream cheese, garlic, and a coating of chopped pecans and chives.
Ingredients
Scale
- 1/2 pound sharp cheddar cheese, shredded
- 1/2 pound smoked cheddar cheese, shredded
- 1 pound (two 8-ounce blocks) cream cheese, softened to room temperature
- 1/2 pound Swiss cheese, shredded
- 1/2 pound Colby cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 pound pecans, chopped
- 1/2 cup fresh chives or scallions (green onions), chopped
Instructions
- Shred Cheeses: Shred the sharp cheddar, smoked cheddar, Swiss, and Colby cheeses. You can use a food processor with a shredding disc for faster and easier shredding, or a box grater.
- Combine Cheeses: Place all the shredded cheeses in the large bowl of a stand mixer (or a very large mixing bowl if mixing by hand).
- Add Cream Cheese: Add the softened cream cheese to the bowl with the shredded cheeses.
- Mix (Initial): Using the paddle attachment of a stand mixer (or a sturdy spoon/your hands), mix the cheeses and cream cheese together until well combined. Start on low speed to prevent the cheese from flying out of the bowl, then gradually increase the speed as the mixture comes together.
- Mix (Thorough): If the mixture becomes too thick for the paddle attachment, remove the paddle and continue mixing by hand. You’ll likely need to use your hands to fully incorporate all the ingredients.
- Add Seasonings: Add the garlic powder and salt to the cheese mixture.
- Mix (Final): Continue mixing with your hands until the seasonings are evenly distributed and the mixture forms a cohesive mass.
- Shape Cheese Log/Balls: Divide the cheese mixture in half (if making two cheese balls) or keep it whole for a single log. Shape the mixture into your desired form: either one large log or two smaller cheese balls.
- Wet Hands and Smooth: Lightly wet your hands with cold water. Use your wet hands to smooth the surface of the cheese log(s) or ball(s). This helps create a smooth, even finish.
- Coat with Pecans and Chives: Combine the chopped pecans and chopped chives (or scallions) on a large plate or shallow dish. Roll the cheese log(s) or ball(s) in the pecan-chive mixture, pressing gently to ensure the coating adheres evenly.
- Wrap and Chill: Wrap the coated cheese log(s) or ball(s) tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheese to firm up.
- Serve.
Notes
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Cheese: You can adjust the types of cheeses used to your preference. Using a variety of cheeses with different flavors and textures creates a more complex and interesting cheese log.
- Garlic Powder: You can substitute 1-2 cloves of minced fresh garlic for the garlic powder, if desired.
- Pecans: Toasting the pecans before chopping them enhances their flavor. To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Chives/Scallions: You can use chives, scallions (green onions), or a combination of both.
- Make-Ahead: This cheese log is best made ahead of time to allow the flavors to develop.
- Serving Suggestions: Serve the cheese log with crackers, baguette slices, crostini, or vegetable sticks.
- Storage: Keep refrigerated