September 1st, 2009 
My Health 
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Here it is – cheese logs for the 21st century. Oh, and next time, I’m going to try using some labneh or kefir cheese for part of the cream cheese. Both were absolute hits. Everyone is still talking on Facebook about the cheese logs 
Cheddar Cheese Log for the 21st Century
8 oz philadelphia style cream cheese at room temperature
6 oz shredded sharp cheddar (original recipe called for 8, I was being frugal)
1 teaspoon dry mustard
1 teaspoon chili grill salt
(or other seasoned salt – but maybe then throw in some turmeric for color) 1/2 tsp worchestershire sauce hot sauce or cayenne if you want – I didn’t want. 1/3 cup toasted almonds, ground or very finely chopped
In a bowl combine the cream cheese, grated cheese and seasonings. I used a fork, but I guess you could use a mixer or something like that. Make sure the seasonings are well incorporated. Use a big piece of plastic wrap to mold the cheese into either a log or a ball (or mini balls). Parchment COULD work, but plastic wrap really helps here. Wrap the cheese up in the plastic wrap and refrigerated an hour or so until quite firm.
Roll the cheese log in the ground almonds (or pecans or walnuts) and serve with crackers or apple slices.
Urban Goat .. er, Herbed Goat Cheese Log
8 oz cream cheese approximately 6 oz crumbled goat cheese (4 oz was “provecal herb” with thyme, basil and sweet bell pepper – if you use plain goat cheese then up the herbs) heaping teaspoons of basil, thyme and Herbs de Provance 1/3 cup ground almonds mixed with 2 tsp sumac herb
Combine the cheeses and herbs with a fork. Use plastic wrap to mold it into a ball and refrigerated. Roll in the almond sumac mixture and serve with crackers or apples.
Sumac is a middle eastern spice that is actually the berry of one of various plants in the Rhus family (same as poison oak, crazy!) It has a tart, lemony flavor that is a very nice foil for the goat cheese.
More here: http://www.thespicehouse.com/spices/powdered-sumac
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