I’d meant to add quite a few more Kentucky Recipes by now, but my days have been kind of crazy lately. I’ll be adding them regularly now, I think I’ve gotten the upper hand in the craziness!
These cheese logs are highly customizable. You can use just about any cheese you can shred or soften (or find shredded or softened) and you can use almonds, walnuts, or (my favorite) pecans.
While I prefer cheese balls and cheese logs covered in chopped pecans, I do love the flavor (and look) of using sliced almonds, so that’s what I went with this time.
One of the things I love most about cheese logs and cheese balls is the fact that, in addition to being delicious, even husbands can’t make much of a mess with them. Easy cleanup!
You can even lightly “toast” the nuts in the oven or in a skillet for a little more flavor – but it isn’t at all necessary. I’ve seen people make these without any nuts at all, but unless you have a nut allergy, I wouldn’t go that route.
They add so much flavor and crunch.
The recipe below makes either two cheese logs or two cheese balls. I took a picture, below – with a spoon for scale – to show you the length of the rolls. If you only want one log or one ball, simply half the recipe.
You’ll need 2 8-0z packages Cream Cheese (softened), 2 cups shredded sharp cheddar cheese and 1/2-1 cup sliced almonds (or chopped pecans or walnuts).
- Combine the cheeses – get in there with your hands!
- Form the mixture into balls or logs.
- Roll the cheese creation in the nuts, patting them firmly into the sides.
- Wrap securely in plastic wrap and either serve immediately or put into the refrigerator.
- Serve with crackers or by themselves!
These cheese logs/cheese balls are ideal for game-day snacks as well as appetizers for special days and holidays. They’re especially beautiful on Easter and Christmas buffets.
The first time I EVER made cheese logs was during a UK Football game – so, in spite of myself, I always think of that game (it was not a win) when I make them!