Whether you make this recipe into a cheese ball or log, it makes one delicious appetizer or snack, served on cocktail breads, crackers, or pita bread pieces. It’s interesting how a particular food dish or recipe reminds you of certain occasions from the past, which is really what this post is about!
Does a particular recipe that your mom made when you were growing up stick in your memory? Years ago, our parents, and some of our aunts and uncles began a card club, and the hosting of the monthly event would rotate around the group.
Our parents hosted the card club at our house about 3 times a year, so the memories of those occasions, and the good food our Mom served has stayed with us. It was that event that is our first recollection of our Mom making this recipe.
Isn’t it great when such an occasion turns out to be more than playing cards for everyone involved – it was being able to get together for a fun occasion, lots of laughter, and having a dressy-casual Saturday evening outing – it was more like a small party.
Our parents would set out a delicious buffet of food and drinks. One of the things our Mom prepared for the card club was a pecan-covered cheese ball which she served along with rye cocktail bread. We loved that cheese ball recipe from the start, and always hoped the guests wouldn’t eat it all, so there would be some left over the next day!
We recently asked our Mom if she remembers from where that recipe may have come. She said she remembers finding it in a magazine, and we’re guessing it probably was a Kraft recipe, since it calls for their cheeses.
This time though, instead of making a cheese ball, we made a log, and we added a couple of ingredients to the original recipe. This cheese log recipe with cream cheese is a perfect food to serve for many events or gatherings, or a card club!
We hope you enjoy it as much as our family did when our Mom began making it way back when we were kids. Cheese ball recipes have been around for so long, they really do deserve to be called ‘classic’.
You will be able to print this recipe in the recipe box at the end of the post.
Classic Cheese Log
(Makes approx. one 8” x 2 1/2″ cheese log)
1 8 oz. package of cream cheese
1 5 oz. jar of Kraft Old English cheese spread
1/2 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
2 teaspoons pure horseradish, drained (not horseradish sauce)
3/4 cup pecan chips
Mix all the ingredients together by hand in a large mixing bowl with a spoon or fork. Don’t forget to drain the excess liquid from the horseradish.
The cheese may be very sticky after mixing, so place it in the refrigerator until chilled – it will be easier to shape when it’s chilled.
To form the log, place the mixture in the center of a piece of wax paper or plastic wrap, about 15” in length. Use the wrap to shape it with your hands.
Next, smooth the cheese form with a knife to finish shaping it, and to fill in any voids.
Place it on a new piece of wax paper or plastic wrap at one end.
Place the pecan chips down the center of the wrap the same width as the cheese form. Lift the corners of the wax paper or plastic wrap and begin to slowly roll the cheese form over the nuts.
Continue rolling until the form is completely covered. Fill any missed spots on the cheese log by hand, with the remaining pecans on the paper.
Wrap in plastic wrap, and refrigerate the cheese ball/log until ready to serve. Refrigerate any left over cheese log.
Note: The cheese log we made was about 8” in length, which can make it a bit difficult to move, if you plan on leaving it in one piece. Try this – leave it on the wax paper or plastic wrap after rolling it in the nuts. Place your hands underneath the paper or plastic. Place everything on the serving plate, and gently remove the paper or plastic by sliding it out from beneath the cheese log, or rolling the log off of it.
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