After serving a delightful cheese platter to your friends, you’ll likely have some leftovers. If you’re planning to host again the next day or the day after, these partially consumed cheeses might not look as appealing. Here\u2019s a creative trick, more than a recipe, to avoid an extra trip to the cheese shop (which can be quite expensive!): recreate a beautiful cheese log by combining different cheese leftovers, which turns out to be both presentable and truly delicious.<\/p>\n
– Goat Cheese: 75g
\n– Sheep Cheese: 75g
\n– Soft Butter: 30g
\n– Ground Walnuts: 2 tbsp<\/p>\n
Total Time: 2 hours 20 minutes<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 0 minutes<\/p>\n
Start by taking your leftover cheeses and a few cubes of butter (or even feta) out to reach room temperature. Chop them into pieces. Blend the cheeses and butter in a mini food processor. You might need to do this in two or three batches, making sure to balance the types of cheeses each time.
\n(If you don\u2019t have a mini food processor, you can also mash the cheeses using a fork and some elbow grease, but don\u2019t give up just because you\u2019re missing a gadget).<\/p>\n
Place the cheese mixture on plastic wrap and loosely wrap it to form a kind of log. Once you have shaped it into a log, seal the plastic wrap tightly and refrigerate for one or two hours.<\/p>\n
Blend a handful or two of walnut kernels in the mini food processor to turn them into powder. Spread the walnut powder on a large plate and roll the cheese log in it, making sure to coat the ends as well. Your cheese mixture is now ready to impress, and it\u2019s that simple! Alternatively, if you don\u2019t have walnuts, you can also roll the log in breadcrumbs.<\/p>\n
You can similarly use creamy cow’s milk cheeses like Camembert, Reblochon, etc., to create this delightful cheese log.<\/p>\n\n\n