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