Cheese Log

This is the retro cheese log recipe of my youth and Nini-my great-grandmother’s recipe. It is nice in that it has no nuts, so is friendly to almost anyone except those whose arteries seize up at the fat and salt in it. It really does taste better than the ingredients would suggest. You will find folks at a party stand next to it, uncontrollably eating cracker after cracker. Of course, it is also excellent for weekend comfort eating or cheese snack at bedtime. If you do that though, halve the recipe. It makes quite a lot. (though on second thought…just go for it. It keeps in the fridge nicely.) You can substitute any of the jar cheese you want…Old English, Horseradish, Roka Blue, whatever. Use feel free to use fresh onion (1 tablespoon dry onion=1 small onion or about 1/3 cup though I would probably go with 1/4 cup.) Dried parsley works fine the outside and actually gives it more of a vintage feel.

Cheese Log

6 oz blue cheese, at room temperature
2 5-oz jars pasteurized bacon-cheese spread at room temperature
4 3-oz pkgs cream cheese at room temperature
2 tablespoons instant minced onion
1 tsp. Worcestershire sauce
1 cup chopped parsley

Assorted Crackers

Mix first five ingredients together well. Line 1 qt. pan with foil. Pack in cheese. Cover lightly and refrigerate overnight. One hour before serving take out and roll into log shape. Roll log in parsley. Chill until serving time.

Cheese Log

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