Herb and Nut-Crusted Cheese Log

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  • 8 ounces extra sharp Cheddar cheese, grated
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon smoked paprika
  • Pinch cayenne pepper
  • 2 teaspoons grainy or regular Dijon mustard
  • Salt and pepper
  • 1/4 cup fresh herbs, chopped (such as parsley, dill, thyme)
  • 1/2 cup chopped nuts (almonds and walnuts)


  1. Combine Cheddar and cream cheese, smoked paprika, cayenne and mustard in the bowl of a food processor or mixer. Pulse or blend to combine, scraping down the sides of the bowl as necessary. Season to taste with salt, pepper, and additional cayenne, if desired.
  2. Transfer to a piece of parchment paper and roll into a log. Wrap in plastic and chill until firm, about 2 hours, or up to 3 days in advance.
  3. When ready to serve, combine herbs and nuts on a tray. Unwrap cheese log and roll in herb-nut mixture, pressing the coating onto the log. If not serving right away, re-wrap and refrigerate up to 1 hour. Spread on crostini or crackers.