A Trio of Cheese Logs

Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 12 servings per cheese log
Share This Recipe

Ingredients

Three 8-ounce packages cream cheese, at room temperature

1 teaspoon minced garlic 

1/2 teaspoon ground white pepper 

1 1/2 cups shredded pizza blend cheese 

1/4 cup smoked paprika 

2 cups shredded Cheddar Jack cheese 

1/3 cup dried parsley 

2 cups shredded extra-sharp Cheddar  

6 whole pecans plus 1/3 cup chopped pecans 

Crackers, for serving 

Directions

  1. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
  2. For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle. 
  3. For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle. 
  4. For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. 
  5. Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.