Bring back the cheese log
4th September 2012

Bring back the cheese log

By Kate Photography by Emma

We put on morning teas of epic proportions to celebrate birthdays, engagements, up and coming births and the occasional sad farewell.   It’s always a special celebration when Nicola brings in her famous cheese log.  She’s been kind enough to share with us her recipe which is fortunately super-easy but be warned, it’s highly addictive!  Here are Nicola’s words about this office favourite:

This recipe is a culmination of a number of recipes discovered online and one particularly well-loved recipe my mum makes, in fact one she has made for as many pre-Christmas dinner nibbles as I can remember.  However a recipe like this can really be enjoyed at any time.  There is just something about the savoury mix of flavours that makes it irresistible – once you start eating it you can’t stop!  Enjoy!


Makes 2 rounds or logs
  • --
  • 250g traditional cream cheese
  • 1 cup tasty cheese, grated
  • 2 tbsp gherkins, finely chopped
  • 2 tbsp red onion, finely chopped
  • 2-3 tbsp tomato relish (I use Cerebos brand)
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/8 tsp cayenne pepper
  • Pinch of salt
  • Freshly cracked black pepper
  • --
  • 1 cup toasted sliced almonds/poppy seeds/toasted sesame seeds/chopped parsley
  • Crackers, grapes and wine to serve


  • --
  • 1. Combine all ingredients in a bowl and mix well.
  • 2. Shape into ball or log shapes. I spoon mixture onto a piece of cling film, wrap it and then shape it.
  • 3. Place cheese in the fridge for at least half an hour to firm.
  • 4. Remove from the cling film and then roll in whichever coating you have chosen.
  • 5. Serve with crackers, grapes and wine.


  1. Heather

    Can the cheese log be made 1-2 days ahead successfully?

  2. Sara

    Yes they sure can Heather. Just make sure they are wrapped well – in greaseproof paper then cling film is best. Store them in the top covered door shelf where flavours from other foods wont taint the cheese.
    Thanks for your comment.

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