Monterey jack and blue cheese log
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2/3 cup (6 oz.) cream cheese
2 to 3 cloves garlic, finely chopped
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
2 cups (8 oz.) grated Monterey Jack cheese
2 cups (8 oz.) crumbled blue cheese
1/2 cup chopped walnuts
2/3 cup coarsely crushed rye crackers
In a large bowl or food processor, combine cream cheese, garlic, salt and cayenne pepper; beat or process until blended and smooth. Add cheeses and walnuts; beat vigorously until ingredients are evenly mixed. If using a food processor, take care not to overmix, as the cheese should retain some of its texture.
While chilling is not essential, the mixture will be easier to shape if refrigerated for 2 to 3 hours at this point.
Spread cracker crumbs on a large plate or sheet of waxed paper. Dampen hands with water to keep the cheese mixture from sticking to them. Divide mixture in half; pat and press each half into a log about 3 inches across. Roll each log in cracker crumbs, pressing gently so the crackers stick. Wrap each log separately in plastic wrap and chill until serving. Serve with accompaniments including rye crackers or thinly sliced rye bread.