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Cheddar Cheese Log with Chives

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"Buying cheese to serve is the quick and easy way to go. But if you have time to spare, make this impressive but deliciously easy and flavorful, shareable bite ahead of time. For a cheese log that is firm enough to hold its shape but soft enough to easily drag a cracker through at room temperature, we use a simple mixture of half cheddar cheese and half cream cheese and some creamy mayonnaise. To flavor our cheddar-based log, we stir in a bit of horseradish, some Worcestershire sauce, and minced garlic. Our cheese mixture can be easily shaped in plastic wrap, and after a trip to the freezer it firms up enough to be easily rolled in minced chives. Then the cheese log can be wrapped tightly in plastic wrap and refrigerated for up to two days. For flavor variations, we use ingredients as far-ranging as tortilla chips and bacon. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Bring coated log to room temperature before serving on a wooden cheese board with slices of baguette or mild crackers."

List of Ingredients

◦ 6 ounces extra-sharp yellow cheddar cheese, shredded (1 � cups)
◦ 6 ounces cream cheese
◦ � cup mayonnaise
◦ 1 tablespoon prepared horseradish, drained
◦ 2 teaspoons Worcestershire sauce
◦ 1 small clove garlic, minced
◦ � teaspoon pepper
◦ � cup minced fresh chives


Recipe

Process cheddar, cream cheese, mayonnaise, horseradish, Worcestershire, garlic, and pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.

Lay 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into approximate 9-inch log with long side parallel to counter edge. Fold plastic over log and roll up. Pinch plastic at ends of log and roll log on counter to form tight cylinder. Tuck ends of plastic underneath. Freeze until completely firm, 1 � to 2 hours.

Spread chives on large plate. Unwrap cheese log and roll in chives to evenly coat. Transfer to serving dish and let come to room temperature, about 1 hour. Serve.

Serves 10 to 12






❧ Variations:

� Pimento Cheese Log with Bacon:
Omit horseradish. Add 1 minced small shallot and � teaspoon cayenne pepper to food processor with cheese. After processing, add � cup jarred chopped pimentos, patted dry, and pulse to combine, about 3 pulses. Substitute 8 slices finely cooked bacon for chives.

� Chile Cheese Log with Tortilla Chips:
Substitute Monterey Jack cheese for cheddar, 2 tablespoons minced canned chipotle chile in adobo sauce for horseradish, and lime juice for Worcestershire sauce. After processing, add ⅓ cup drained canned chopped green chiles and pulse to combine, about 3 pulses. Substitute crushed blue corn tortilla chips for chives.

� Blue Cheese Log with Walnuts and Honey:
Omit mayonnaise, horseradish, Worcestershire, and garlic. Substitute 1 � cups soft, mild blue cheese for cheddar. Increase pepper to 1 teaspoon. Substitute a mixture of � cup walnuts, toasted and chopped fine, and � cup chopped pitted dates for chives. Drizzle cheese log with 2 tablespoons honey before serving.