Prep 5 mins
Cook 0 mins
This weekend I was invited to a Wine and Cheese and Oregon, Please party (Feb 14, 2009 was Oregon's 150th anniversary as a state - woo hoo!). I decided, being the kind of girl I am, to make a cheese log instead of buying some fancy cheese at the store. Sillyme. I searched the internet for cheese log/ball recipes and found that there are really only two or three recipes, with variations :) People seem to make ranch flavored cheese logs, one with chipped beef or ham, and one with pineapple and olives. Whoa - can we say 1970s flashback? This cheddar cheese recipe is a variation on a fourth recipe I found and it was a hit at the party. Let's bring cheese logs back!
- 8 ounces cream cheese
- 6 ounces shredded sharp cheddar cheese
- 1 teaspoon dry mustard
- 1 teaspoon chili grill salt
- 1⁄2 teaspoon Worcestershire sauce
- hot sauce (optional) or cayenne, if you want (optional)
- 1⁄3 cup toasted almond, ground
- In a bowl combine the cream cheese, grated cheese and seasonings. I used a fork, but I guess you could use a mixer or something like that. Make sure the seasonings are well incorporated. You can use whatever seasoned salt you want, but make sure to add a little turmeric for color if you don't use the chili grill salt.
- Use a big piece of plastic wrap to mold the cheese into either a log or a ball (or mini balls). Wrap the cheese up in the plastic wrap and refrigerate an hour or so until quite firm.
- Roll the cheese log in the ground almonds (or pecans or walnuts) and serve with crackers or apple slices.