A Trio of Cheese Logs
- Level: Easy
- Yield: 12 servings per cheese log
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 487
- Total Fat
- 43
- Saturated Fat
- 23
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 121
- Sodium
- 612
- Total: 1 hr 30 min
- Active: 30 min
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
- 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.
- 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.
- 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.
- 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.
- Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.