Pat Loud's Classic Cheese Log

By Russ

The key to success, though, is a high-quality sharp cheddar cheese. I used Cabot Private Stock Extra Sharp Cheddar. Any favorite bleu cheese will work: Roquefort, Danish Bleu, or English Stilton. Make sure that the cheeses are not too cold, or the mixture will not blend in the food processor.

Ingredients

• 10 ounces shredded high-quality extra sharp cheese, at room temperature
• 8 ounces cream cheese, softened to room temperature
• 4-6 ounces Bleu cheese, crumbled
• 2-3 teaspoons Worcestershire sauce (or to taste)
• 1 clove garlic, crushed
• 1/3 cup each of pistachios and dried cranberries, chopped

Details

Servings 1
Adapted from arcamax.com

Preparation

Step 1

The key to success, though, is a high-quality sharp cheddar cheese. I used Cabot Private Stock Extra Sharp Cheddar. Any favorite bleu cheese will work: Roquefort, Danish Bleu, or English Stilton. Make sure that the cheeses are not too cold, or the mixture will not blend in the food processor.

1. Place cheeses, Worcestershire sauce and garlic in the bowl of a food processor. Pulse 4-5 times to combine, then process for 1 minute until smooth, scraping down sides of bowl with a rubber spatula as needed.

2. Put mixture on a piece of wax paper and, using the paper, shape into a ball or two logs. Refrigerate until firm. Roll ball or logs in a mixture of chopped pistachios and then cover tightly with plastic wrap and refrigerate for 24 hours. Serve with crackers and additional dried fruit.