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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Stilton log and goat cheese log with toasted pumpkin seeds

December 4th, 2008 · No Comments · Holiday, Lunch, Side Dishes, Snack, Vegetarian, Winter Recipes

Cheese logs or balls have definitely made a comeback.  They are the first thing to evaporate from a cheese display during our events.

I find that it’s best to make one mild and one a bit sharper.

Goat cheese is a perfect solution for the mild cheese log and can be beautifully accented with toasted pumpkin seeds.

Goat Cheese Log with Toasted Pumpkin Seeds

Ingredients

6 ounces of goat cheese

One small package of Boursin

One package of cream cheese (room temperature)

One cup of salted and toasted pumpkin seeds (should be green interior of seed with shell)

In medium sized bowl add all ingredients and mix thoroughly.  Add salt to taste and you may not need additional salt as the Boursin soft cheese is already seasoned.

Arrange toasted pumpkin seeds in row on a long sheet of plastic wrap and apply cheese mixture lengthwise to create the log.  Sprinkle top with additional pumpkin seeds and roll tightly with plastic into a log.

Refrigerate for at least one hour.

 Stilton Log

¼ lb Stilton or Danish Blue Cheese (if Stilton is not available) 

2 packages of Cream Cheese (leave cream cheese out for one hour so to soften)

2 tablespoons of White Port

Fresh ground pepper

¼ pound of crushed Walnuts

Pinch of sugar

Mixing in the herbs

In medium bowl crumble blue cheese and add both packages of cream cheese and white port wine, fold or blend all ingredients together until smooth. Add a pinch of sugar, black pepper and half of the crushed walnuts and blend together to incorporate ingredients. Arrange more crushed walnuts on a long sheet of plastic wrap and apply cheese mixture lengthwise to create the log.  Sprinkle top with remainder of crumbled walnuts and roll tightly with plastic into a log. Refrigerate for at least one hour.

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