Festive cheese log combining creamy blends, fresh herbs, nuts, and decorative garnishes for elegant holiday fare.
# What you need:
→ Cheese Mixture
01 - 300 g cream cheese, softened
02 - 150 g fresh goat cheese (chèvre), softened
03 - 120 g sharp cheddar cheese, finely grated
04 - 2 tbsp unsalted butter, softened
05 - 2 tbsp sour cream
06 - 2 tbsp fresh chives, finely chopped
07 - 1½ tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh thyme leaves
09 - 1 garlic clove, minced
10 - ½ tsp freshly ground black pepper
11 - ½ tsp smoked paprika
12 - ½ tsp lemon zest
13 - ½ tsp salt
→ Coating & Decoration
14 - 60 g walnuts or pecans, finely chopped
15 - 2 tbsp fresh parsley, finely chopped
16 - 1 tbsp fresh rosemary leaves, finely chopped
17 - 1 tbsp pink peppercorns (optional)
18 - Edible flowers, small rosemary sprigs, or fresh cranberries for garnish
19 - Crackers, crostini, or fresh vegetable sticks for serving
# Directions:
01 - In a large bowl, beat together cream cheese, goat cheese, cheddar, butter, and sour cream until smooth and fluffy.
02 - Stir in chives, parsley, thyme, garlic, black pepper, smoked paprika, lemon zest, and salt until fully incorporated.
03 - Transfer the cheese mixture onto a large piece of plastic wrap and gently shape into a log approximately 10 inches (25 cm) long, smoothing the sides to resemble a yule log.
04 - Wrap tightly and refrigerate for at least 1 hour, or until firm.
05 - On a clean surface, combine chopped nuts, parsley, and rosemary. Unwrap the chilled cheese log and evenly roll it in the nut-herb mixture to coat all sides.
06 - Place the coated cheese log on a serving platter. Use a fork to create bark texture along the log. Garnish with pink peppercorns, edible flowers, rosemary sprigs, and cranberries to evoke winter foliage.
07 - Serve alongside crackers, crostini, or fresh vegetable sticks.
