Smoked Almond Triple Cheese Logs

 Betty Crocker’s Gifts from the Kitchen has lots of nice treats to use for gifts. All of us are fans of cheese balls, so this recipe for three cheese logs was just the thing. Now I just have to get it given as gifts and out of the house before we eat all of them.

  Thanks to Sue, who gave me her large Cuisinart food processor, I was able to make these with not as much work. 

  Cheese balls or logs are work, but worth it in the long run. I used the processor to chop the nuts, shred the cheese, and then mix everything together. Much, much easier than by hand.

  I did not use smoked almonds as we don’t care for that flavor. Keep in mind that the cheese log will only be as good as the cheese you use. I used Kraft Reserve, and a Amish Blue cheese. Of course, Kraft Philadelphia cream cheese is my cream cheese of choice. This is not the recipe for low fat cheese or pre-shredded cheese. 

  Pair the log with a box of good crackers for a great gift. Your kids teacher, the mail man, or maybe your secret pal. Anyone who likes cheese will enjoy this recipe.

Smoked Almond Triple Cheese Log

4 cups shredded sharp cheddar cheese (16 ounces before shredding)

2 packages (3 ounce each) cream cheese

3 ounces of a good brand Blue cheese (¾ cup crumbled, buy whole and crumble your self.)

2 tablespoons finely chopped green onion (I used 1 tablespoon chopped shallot)

1 tablespoon Worcestershire sauce (or to taste)

1 teaspoon red pepper sauce 

1 cup smoked or roasted almonds finely chopped *

1 tablespoon finely chopped fresh rosemary leaves (thanks sis)

  In food processor bowl with metal blade place the two shredded cheeses and the crumbled blue cheese. Cover and process with quick on and off motions until combined. Add the onion, Worcestershire and red pepper sauce. Cover and process just until combined. At this point, I chilled the cheese mixture before I rolled it. Not too long, about ½ hour or until it handles without being too sticky.

  Divide into three parts. Roll each into 6 inch roll. Place nuts and rosemary in a shallow dish, a pie plate works well, and with your hands roll the cheese log in the nuts patting them firmly into the cheese. 

  Wrap in plastic wrap and refrigerate at least two hours.

*I had way too many nuts. I will cut the amount of almonds to ½ to ⅔ cup the next time.

You can freeze the left over chopped nuts for another batch.