Homemade cheese log rolled in crushed spices is a gourmets party appetizer choice.
Full bodied creamy amuse bouche.
Global Food Recipes
with Spices and Herbs
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🧀 Ingredients
This homemade spiced cheese log is prepared with 2 main components, cheese and spices.
For the Cheese
For the cheese I totally recommend that you use fresh goat cheese! It just adds a flavor that goes well with the spices in this appetizer recipe.
You can also use cream cheese or any other fresh cheese.
I bought a cheese that was already in a log shape. You can shape your own fresh cheese into a log shape by rolling it in a clean wrap to the desired shape.
For the Spices
The cheese appetizer is coated by a thin layer of spices.
I use a blend of the following spices for flavor and presentation:
- black pepper corn
- green or white pepper corn
- pink pepper
- red chili pepper flakes
- salt
🔪 How to make a spiced Cheese log?
Making your own spiced cheese log is super easy and straight forward.
Here is how it's done. The printable recipe with adjustable US and metric measurements is located further below in the recipe card.
Step 1
Crush Spices into the desired size. I like them a bit more coarse. Fine crushed spices hold better on the cheese.
Step 2
Place and spread crushed spices on an even surface.
Place the cheese over the spices and roll in so that the cheese is completely coated with spices.
🍴 Serving
The spiced cheese log is of course a party appetizer.
We love it as an apéritif for Christmas or New Year.
You can add it to your charcuterie board too if you plan on a food party with fancy booze. I love it with a jam, such as a fig jam!
You can also cut your cheese into fine slices and place it over crackers to serve as an amuse bouche at hors d oeuvres.
We love to spread some on our bread, but crackers work well too. Or vegetable sticks such as carrots and celery sticks.
If you prefer another shape, you are free to shape your cheese in a ball or serve it in a dish.
Other foods that you can serve along include:
🍱 Storing
Store your cheese in an airtight container in your fridge for as long as the best before the date mentioned it on the cheese.
You can also prepare this cheese log in advance and freeze it.
Wrap the spiced cheese tight in a clean wrap and place it in a vacuum bag in your freezer.
Freeze for up to 6 weeks max.
Thaw in the fridge overnight and use within 1-2 days.
💭 FAQs
I think the easiest and best way to grind spices is with a granite mortar and pestle. I also use an electric spice grinder. Some of our folks in the Facebook spice group also recommended using a coffee bean grinder.
I chose to use 3 peppercorn varieties and 1 crushed chili pepper to coat my cheese log. Yet, you are free to adjust it to your needs. As long as you can use 2 spices with the required quantity to fully coat the cheese. See recipe card notes for directions.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
📖 Recipe
Spiced Cheese Log Recipe
Ingredients
- 4 oz Cheese Log *see Notes
- 1 Tablespoon Black Pepper *see Notes½
- 1 Teaspoon Pink Peppercorn
- 1 Teaspoon Green Pepper or White Pepper
- ¼ Teaspoon Salt
- ½ Teaspoon Crushed Red Chili Pepper Flakes (optional)
Instructions
- Place black pepper, green or white pepper, pink pepper, salt, and crushed chili pepper in a bowl.
- Grind spices course or finely with a mortar and pestle or a kitchen machine. A coffee bean grinder can do that too.
- Spread ground mixed spices over a clean straight surface.
- Roll cheese log in the spices so that the½ cheese is completely covered with a coat of spices.
- Serve up room temperature.
Notes
- You can use a goat cheese log or cream cheese log. If it's not shaped in a log, you can do that at home too by shaping it into a log by rolling it between a cling film. Just make sure the cheese isn't too sticky. It's easier to do that with goat cheese than cream cheese.
- You can choose to use a combination of peppers, but it should be at least 2 of the peppers together. I.e Black pepper and crushed chili pepper, black pepper and white pepper, etc. The total should be 3 ½ Tsp.
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