California Monterey Jack and Blue Cheese Log



– 6 ounces (2/3 cup) California Cream Cheese – 2-3 cloves garlic, finely chopped – 1/4 teaspoon salt – 1/8 - 1/4 teaspoon cayenne pepper – 8 ounces (2 cups) grated California Monterey Jack cheese – 8 ounces (2 cups) crumbled California Blue cheese – 1/2 cup chopped walnuts – 2/3 cup coarsely crushed rye crackers


Yields 2 cheese balls

Preparation time: 20 min.

1. In a large bowl, or in a food processor, combine the Cream Cheese, garlic, salt and cayenne pepper. Beat or process until blended and smooth. Add the Monterey Jack and Blue cheeses, as well as the walnuts, and beat vigorously until the ingredients are evenly mixed. If using a food processor, take care not to overmix, the cheese should retain some of its texture. While chilling is not essential, the mixture will be easier to shape if refrigerated for 2-3 hours at this point.

2. Spread the rye cracker crumbs on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Divide the cheese mixture in half, then pat and press each half into a log about 3 inches across; don't worry about keeping the shape perfect. Roll each log in the cracker crumbs, pressing gently so the crackers stick. Wrap each cheese log separately in plastic wrap and chill until serving.

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