Best 17 Cheese Logs Recipes

PECAN CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.

THREE-CHEESE LOGS

Steps:

• In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives.
• Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
• Place cheese logs on serving platter. Serve with apple slices and crackers.

A TRIO OF CHEESE LOGS

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
• For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
• Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.

CHERRY CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour., Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.

APPETIZER BLUE CHEESE LOGS

Steps:

• Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

GOUDA CHEESE LOGS

Steps:

• Mix cream cheese and Gouda cheese until blended. Stir in chives, tomatoes and garlic powder. Shape mixture into 2 small logs or 1 large ball. Roll in parsley.
• Wrap in plastic wrap and refrigerate at least 2 hours until firm. Serve with crackers.

CELERY LOGS WITH PIMIENTO CHEESE

Steps:

• Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined.
• Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together.
• Chop 1 tablespoon of the dill. Add the chopped dill and pimientos to the mixture, then season with salt and mix. Place into a container with a tightly fitting lid and refrigerate until firm, at least 2 hours.
• Mound the pimiento cheese into the celery segments. Garnish to your liking with raisins, sriracha, walnuts, cranberries and dill fronds. Serve immediately or return to the refrigerator until ready to serve.

SMOKED ALMOND TRIPLE-CHEESE LOGS

Steps:

• In food processor bowl with metal blade, place Cheddar cheese, cream cheese and blue cheese. Cover; process, using quick on-and-off motions, until blended. Add onions, Worcestershire sauce and pepper sauce. Cover; process just until blended.
• Divide cheese mixture into 3 parts. Shape each part into 6-inch log. In shallow dish, mix almonds and rosemary; roll cheese logs in almond mixture. Wrap separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.

ADDICTIVE CHEESE LOGS

Steps:

• 1. Place cheeses into a large mixing bowl to soften. Add minced garlic and turn mixer on. Mix on slow speed until cheeses are completely blended.
• 2. Add finely chopped nuts, and mix well. Take a good length of waxed paper and pour a thick line of paprika in the center.
• 3. This is the MESSY part! Using food service gloves, take a large handful of the cheese mixture and form into a log about 1 inch in diameter and 8 inches long (depending on your hand size - mine are large). Place on top of the paprika and roll back and forth until the log is completely covered in the paprika.
• 4. Wrap log in plastic wrap tightly, then place into a freezer container or wrap again in aluminum foil. These can be frozen for several months, or placed in refrigerator to firm up.
• 5. To serve, unwrap frozen or chilled log and place on serving plate. Surround with your favorite crackers and stand back! It will disappear very quickly!

PINEAPPLE CHEESE LOGS

Steps:

• Set aside 1 cup of the pecans to roll the logs inches.
• Mix remaining ingredients (I use a mixer).
• Refrigerate for several hours.
• Divide cheese mixture in half, and roll each half into a log (or make 1 huge log).
• Roll each log in reserved pecans, wrap in plastic wrap, and refrigerate until serving time.
• Unwrap, place on platter, and serve with crackers.

HOLIDAY CHEESE LOGS

Steps:

• 1. take cream cheese open sit at room temp til u need it
• 2. put margarine in fry pan melt add both kinds of bell pepper and 1/2 the onion powder...cook and stir bout 10 min til tender put in fridge to cool[u do NOT want them hot when u add to cheese mix...u do not want them to melt cheese]
• 3. stir cream cheese is it soft if not nuke on med power bout 30 sec or til soft then add ham,cheddar cheese,smoke,blue cheese and dried veggies and rest of onion powder ... using hands mix well if dry add sour cream[a little at a time]
• 4. now shape into 2,3,4, logs depends how big u want them[i made 2]wrap in plastic wrap then in foil put in fridge overnight
• 5. jus before servin remove from wraps and roll in nuts[if using,,,i didn't] place logs on nice plate add crackers to plate and serve....ENJOY...
• 6. and MERRIEST CHRISTMAS AND HAPPIEST OF NEW YEARS TO ALL... GOD BLESS...dce

HOLIDAY CHEESE LOGS- BACON

Steps:

• Cook the bacon well,finely grind,and reserve 3 tbs of bacon grease. Grind the crackers and stir 1/2 of them into the reserved bacon grease to lightly brown then add back to the other 1/2. Grate and set aside the colby cheese in a large mixing bowl. Add the cream cheese, the fine ground Bacon and with gloved hands mix thoroughly. The cheeses soften during mixing but they will harden back up in the refrigerator. Divide the bowls contents into 4 equal portions, and roll each into a log the diameter of a quarter coin. Roll lightly into the cracker mix and wrap in the wax paper or plastic and refrigerate.

GOUDA CHEESE LOGS

Steps:

• Mix cream cheese and Gouda cheese until blended. Stir in chives, tomatoes and garlic powder. Shape mixture into 2 small logs or 1 large ball. Roll in parsley.
• Wrap in plastic wrap and refrigerate at least 2 hours until firm. Serve with crackers.

HOLIDAY CHEESE LOGS-CUMIN/CHILE

Steps:

• Grate and set aside the colby cheese in a large mixing bowl. Add the cream cheese, the Cumin and with gloved hands mix thoroughly. The cheeses soften during mixing but they will harden back up in the refrigerator. Divide the bowls contents into 4 even portions. Roll each portion into a log about the size of a quarter in diameter, and roll the log into the spicy chile powder. Wrap each log in wax paper or plastic wrap and store in the refrigerator for 24 hours if possible before slicing and serving with or without your favorite crackers.

CHORIZO- CHEESE LOGS

Steps:

• 1. In a large skillet cook chorizo until browned. Drain well and cool.
• 2. In a medium bowl beat cream cheese, shredded cheddar, mayonnaise and lemon juice until almost smooth. Stir in chorizo. Chill, covered for about 1 hour.
• 3. Cut celery stalks into 3-inch pieces. Fill each with about 1 tbsp.of cheese mixture.

GARLIC CHEESE LOGS

Steps:

• In a medium bowl, mix the Cheddar cheese, cream cheese, pecans, mayonnaise, lemon juice and garlic. Form into 2 or 3 logs. Sprinkle each log with paprika. Chill the logs until firm, about 2 hours.
• Slice each log into rounds as needed, and serve with crackers.

CHEESE LOGS

Steps:

• 1. Grate cheeses together, mix well with hands.
• 2. Blend in spices, except paprika.
• 3. Divide into three portions and roll into log shapes.
• 4. Sprinkle with paprika and pecan pieces.
• 5. Serve with Ritz crackers.