Roquefort Cognac Cheese Log



One of the many new duties I have as the executive chef for the University of Montevallo is to handle all catered events at the president’s home, Flowerhill. Here’s an easy but delicious cheese log we offered at one of the holiday parties this year. You should add it to your holiday table for a party or family gathering! We paired our platter with fresh, lightly steamed vegetables but a quality cracker works just the same.

  • 1 pound softened cream cheese
  • 2 sticks of unsalted butter, softened
  • 1 pound roquefort bleu cheese, crumbled (or any bleu will do)
  • 1 tbsp garlic powder
  • 3 green onions (scallions), thinly sliced including the tops or 1 tbsp dried chives
  • 3 tbsp cognac
  • 1/2 cup sliced almonds or pecan pieces (your choice)
  • 1/4 cup fresh parsley, minced

In the bowl of a stand mixer using the paddle attachment, add the cream cheese and butter and mix until smooth and well blended. With the machine running, add the bleu cheese, garlic powder, scallions and cognac and run until all ingredients are well combined.

Lay out a large sheet of plastic wrap on the counter. Pour the cheese mixture onto the plastic wrap and form what looks to be your log. Roll the log in the plastic wrap and then continue to form your log until desired look is achieved. Refrigerate the log for an hour to set up.

On a second sheet of plastic wrap, put nuts and parsley in a thin layer. Remove the refrigerated log from its plastic wrap and roll the log in the nut and parsley mixture to coat the outside. At this point you can serve, or store the log in the refrigerator until ready to use. The log will keep, refrigerated, until consumed, or until the cheeses pass their original expiration date.

The log can also be frozen prior to adding the nuts. Then simply unthaw under refrigeration when ready to use, roll in the nuts/parsley and serve.

Makes 2 logs approximately 12″ long.


2 thoughts on “Roquefort Cognac Cheese Log

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