Cranberry Walnut Cheese Log
A creamy cheese log packed with tangy cranberries and crunchy walnuts, perfect for any gathering.
Servings: 10 servings
Calories: 150kcal
Ingredients
Cheese Base
- 1 pkg 8-oz. pkg cream cheese, softened (about 225 g)
- 4 oz. sharp white cheddar, shredded (about 113 g)
- 3 Tbsp unsalted butter, softened (about 45 g)
- 2 Tbsp finely grated Parmesan (about 30 g)
Flavoring Ingredients
- 1.5 tsp honey (about 7.5 ml)
- 0.5 tsp kosher salt (about 2.5 g)
- 0.75 tsp freshly ground black pepper, divided
- 1 tsp finely chopped fresh thyme leaves (about 5 g)
- 0.5 cup finely chopped dried sweetened cranberries, divided (about 75 g)
- 0.5 cup raw walnuts (about 60 g) To be toasted
For Serving
- Assorted crackers For serving the cheese log
Instructions
Preparation
- Toast the walnuts in a small skillet over medium heat for about 5 minutes, stirring occasionally. Let them cool and finely chop.
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and softened butter. Mix with a spatula until smooth and creamy.
- Add the grated Parmesan, honey, kosher salt, 1/4 cup of the chopped cranberries, 1/2 tsp of ground black pepper, and 1/4 cup of the toasted walnuts to the cheese mixture. Stir until combined.
- Transfer the cheese mixture onto a large piece of plastic wrap. Shape into an 8-inch log and wrap tightly. Refrigerate for about 1 hour until firm.
Coating
- On a plate, mix the remaining thyme, 1/4 cup of cranberries, 1/4 cup of toasted walnuts, and 1/4 tsp of black pepper.
- Unwrap the cheese log and roll it in the cranberry mixture, ensuring the ends are also coated.
Serving
- Transfer the cheese log to a serving platter. Let it sit at room temperature for at least 30 minutes or refrigerate for up to 1 week before serving.
- Serve with an assortment of crackers.
Notes
Make ahead by preparing a day in advance and rolling in the coating just before serving. Nut alternatives like sunflower or pumpkin seeds can be used. Add jalapeños or cayenne for extra zest.