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Game Day Pub Cheese

November 20, 2015 by Carine Clary 2 Comments

OLYMPUS DIGITAL CAMERAGame Day Pub Cheese is the solution to the problem of spreadability because 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.

Butter is Better

The advantage of 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 advantage being 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!

And if you need something additional to spread on that cracker try my Ajvar, which is a savory combination of roasted red bell peppers, garlic, and eggplant.

Ajvar

4.0 from 1 reviews
Game Day Pub Cheese
 
Print
Author: Carine Clary
Cuisine: Southern
Serves: 2 8 inch logs
Ingredients
  • 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.
Instructions
  1. Shred cheese on a box grater & put it in a food processor.
  2. Add all other ingredients and process until smooth.
  3. Roll into logs, then roll in toasted nuts or herbs.
  4. Refrigerate for half an hour before serving.
Notes
You may substitute a mild goat cheese for the cheddar and 1 tablespoon of oregano or bottled Greek seasoning mixture for the pimentos. All the other ingredients stay the same.
You may also substitute bottled mustard for the dry. A rustic mustard with the seeds is great.
3.4.3177

 

Filed Under: Appetizers, Southern Tagged With: cheese logs, cheese logs rolled in nuts, cheese logs with butter

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About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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