Moments after Great Scot polishes off his post-Thanksgiving turkey sandwich, he begins dreaming about me making cheese blogs for him for Christmas Day. I make enough for him to share; such a big batch in fact that I have to haul out my punchbowl-sized mixing bowl to mix it up.
You can shape this into two or three semi-squashed balls, which makes it a nice shape to give as gifts and looks quite spiffy on a plate. However, we veteran cheeseblogophiles much prefer it formed into logs about the diameter of its destination -- a Ritz cracker. This way, every slice has a lovely ring of chopped pecans all around the edge. Very hoo hoo.
Which brings me to why we call them blogs. Great Scot kept on calling the logs "cheese balls" out of habit, so our kids coined a new hybrid name for the things... cheese blogs. And of course it stuck.
Lynn's Cheese Blogs
12 oz cream cheese
12 oz sharp cheddar, grated (I like extra sharp white cheddar)
12 oz medium cheddar, grated
1 T + 1 tsp Lea & Perrin's Worcestershire Sauce
1/2 to 1 tsp garlic powder (to taste), or 1-3 cloves minced fresh garlic*
2 tsp paprika
pecans, finely chopped
Note: These cheese amounts are very forgiving -- if you have a little more or less on hand, just go with it. It will still love you. Kraft Cracker Barrel cheeses work beautifully for this, though I usually try to buy the big economical blocks of Tillamook at Costco or Sam's.
If you're using a food processor, first chop the pecans and set aside; wipe out the workbowl with a paper towel. Next, if you're using fresh garlic, drop it down the processor tube and mince fine, then add the cream cheese and Lea & Perrins sauce and blend till smooth. Transfer to a mixing bowl (one big enough to hold the big mess of grated cheese you're about to create) -- sort of plop it off to one side because you might want to spoon some of it back into the processor in a few minutes (you'll see). Now fit your processor with a grater disc and grate all the cheddar, transferring the batches to the mixing bowl as you go.
Here you can give yourself a little headstart on all the stirring by spooning the cream cheese mixture back into the processor (put the chopping blade back on first!) with a cup or two of the grated cheese; pulse a few times to mix. After that, I dump it all in the big mixing bowl and get my hands in there and work it till it's thoroughly mixed.
Form the mixture into logs of a length that will fit on your serving platter, and sprinkle them lightly with the paprika -- this is optional but it makes it all so pretty. Roll the blogs in the chopped nuts till thoroughly coated, then wrap them up tight, first in wax paper and then in foil. Then I usually put them in ziplocks to keep out moisture -- overkill perhaps, but hey, good cheese is precious to me. The blogs will keep in the refrigerator for longer than you'll need them to.
*I love fresh garlic, but even I use garlic powder here if the logs aren't going to be polished off within a few days, because raw garlic becomes practically flourescent in these things after three or four days in the frig. Oh, and do NOT use garlic salt!