Cheddar Cheese Log for the 21st Century |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 20 |
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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! Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Roll the cheese log in the ground almonds (or pecans or walnuts) and serve with crackers or apple slices.
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