When it comes to spreadable snack cheese the question is usually balls or logs. And as you can see I’m firmly in the logging camp. My experience with cheese balls is that the tasty coating on the outside, be it nuts or herbs, is quickly carved off and a gooey sodden unappetizing blob remains. People try to dig out amounts suitable for spreading and in doing so flick little chunks of cheese about, sometimes on the floor, and at all times said chunks will be stepped on and smeared into the rug….it’s a bad scene so just don’t do it.
The advantage to cheese logs is that the log can be rolled pretty much to the exact dimensions of your cracker and the coating to cheese ratio is the same for each serving. Furthermore, this version has butter instead of cream cheese. The other advantage is that it eliminates the need to buy an 8 oz. chunk of cream cheese most of which will dry up in your fridge. The butter called for here gives the cheese log more of the consistency of a foie gras. Dense enough to hold together, but soft enough to spread just a bit.
So Saints game or cocktail party this is one thing everyone will like and anyone can make!
- ½ lb cheddar cheese
- 2 tablespoons butter
- 3 tablespoons grated shallot (or onion)
- ¼ cup pimentos (or other roasted peppers like Hatch chilis)
- 1 tsp. lemon juice
- 1 tsp. dry mustard
- ¾ tsp. cayenne pepper
- 1 tsp. Worcestershire
- 1 tsp. paprika
- 1 cup toasted nuts chopped fine (or herbs of your choice) for rolling the finished log in.
- Shred cheese on a box grater & put in a food processor.
- Add all other ingredients and process until smooth.
- Roll into logs, then roll in toasted nuts or herbs.
- Refrigerate for half an hour before serving.
You may also substitute bottled mustard for the dry. A rustic mustard with the seeds is great.