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The Real California Cheese Log



– 6 ounces (2/3 cup) Real California cream cheese – 2 to 3 cloves garlic, minced – 1/4 teaspoon salt – 1/8 to 1/4 teaspoon ground cayenne pepper – 8 ounces (2 cups) shredded Real California Monterey Jack cheese – 8 ounces (2 cups) crumbled Real California blue cheese – 1/2 cup chopped walnuts – Nonstick cooking spray (if making mini Bundts) – 2/3 cup crushed rye crackers Special equipment (if making mini Bundts): Mini Bundt cake pan with six 3/4-cupcake molds
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This recipe is best enjoyed by a warm, virtual fire. Watch our CA Cheese Yule Log video.


Prep time: 20 minutes, plus time for cheese to chill

In a large bowl or the bowl of a food processor, combine cream cheese, garlic, salt, and cayenne. Stir or process until blended and smooth. Add Monterey Jack cheese, blue cheese, and walnuts, stirring or processing until combined (if using a food processor, be careful not to overmix—the cheese should retain some of its texture). If making cheese logs, ideally set mixture aside in the refrigerator for 2 to 3 hours, to make it easier to shape.

To make cheese logs: Spread crushed crackers on a large plate. With moist hands, divide cheese mixture in half and shape each half into a log, 2 to 3 inches in diameter. Roll each log in crackers, pressing gently to adhere. Set logs aside in the refrigerator until ready to serve. Makes 2 logs.

To make cheese mini Bundts: Heavily coat a mini Bundt cake pan with six 3/4-cupcake molds with nonstick cooking spray. Sprinkle crushed crackers into the molds, angling the pan and tapping the edges (as if you were flouring a cake pan) to coat the molds as thoroughly as possible. Gently press cheese mixture into the molds, then set pan aside in the refrigerator for 2 to 3 hours. When ready to serve, use a small offset spatula or knife to gently remove the mini Bundts from the molds. Makes 6 mini Bundts.