Make At Home Cheese Log

Call me weird but I collect those little bit of cheese left over from parties and cheese boards. I’m also the one who jumps at the chance to take home the cheese tray left over after meetings.

cheese tray

Why? Because with a very little bit of effort, they make a delicious cheese logs. From the above pictured cheese tray, I was able to make six logs.

cheese rolls

Here’s how:

Cheese Log

1 pound left-over cheese, at room temperature
1/4 cup dry white wine
1/4 cup ground pecans
3 tablespoons cream cheese, softened
1 garlic clove
paprika to cover

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, cream cheese, pecans and garlic in a food processor and blend until smooth, approximately 2 minutes.

processed cheese

Remove from processor and put on wax paper to roll into logs.  As my Mom says, “Don’t make the rolls thicker than a Ritz cracker.” Allow to firm up in the refrigerator briefly before rolling in paprika for a pretty presentation.

ready to roll

Serve immediately or refrigerate for at least 1 hour for a firmer consistency.

As I generally wait to do this until I have a lot of cheese, I wrap each log really well in wax paper and then in plastic wrap and put them in a sealable plastic bag and freeze for up to six months. Pull out from freezer the morning of your event and thaw in the refrigerator until ready to serve.

One thought on “Make At Home Cheese Log

  1. Pingback: Olive Cheese Log | Mouth Brothels

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