There's something about the terms "cheeseball" and "cheese log" that just makes you sound like an addict when you say it. You won't find people with normal dairy intakes discussing cheeseballs. I clearly do not fall into that category so here we are, discussing the very best cheeseball/cheese log recipe. I recently brought these babies to a meeting and they were a HIT...
Crowd Pleasin' Cheeseball:
8 oz. Cream Cheese
8 oz. Sharp White Cheddar, finely grated
6 oz. Goat Cheese
2/3 cups Dried Cranberries
1 whole lemon zest
1 teaspoon of minced rosemary
Approx. 1 cup Pecans, roasted and chopped
In a large bowl or stand mixer, mix together the cream cheese, goat cheese, grated cheddar, lemon zest, rosemary until completely smooth. Mix in the cranberries.
Transfer the cheese onto plastic wrap or wax paper and use your hands to form a ball. Wrap up the cheese in the plastic wrap or wax paper and place into the fridge. Allow the cheese ball to harden for at least 2 hours, up to overnight.
Preheat oven to 350 ° F. Chop the pecans into small pieces, and place into the oven for about 10 minutes or until the pecans become slightly golden. Be careful not to burn them. Remove from the oven and allow to completely cool.
Once the cheese ball is chilled and firm, remove the plastic wrap. Use your hands to press the pecans onto the outer surface of the cheese ball until completely covered. Chill until you are ready to serve.
Sundried Tomato Crusted Goat Cheeselog:
8 oz Goat Cheese Log
1/4 cup fresh parsley, minced
6 fresh basil leaves, minced
2 fresh sage leaves, minced
1 tablespoon fresh thyme leaves, minced
1 whole lemon zest
1 cup sundried tomatoes
In food processor, pulse parsley, basil, sage, thyme, lemon zest and sundried tomatoes until finely combined.
Spread sundried tomato mixture onto plastic wrap. Place goat cheese log in middle and wrap the cheese in the sundried tomato mixture. Chill for at least 2 hours, up to overnight, prior to serving.