Cheese Log

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound sharp American cheese, shredded (2 cups)
  • cup crumbled Roquefort cheese
  • ½ garlic clove, very finely minced
  • ¼ cup sour cream, approximately
  • teaspoon Tabasco
  • ¼ cup finely chopped ripe olives
  • ½ cup finely minced parsley


    Combine the cheeses, garlic and enough sour cream to bind them together. Add the Tabasco and olives. Chill until firm enough to form into a long roll. Roll in parsley. Wrap in clear plastic wrap and store in the refrigerator.