Cheese Log

Rate this recipe

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Β½ pound sharp American cheese, shredded (2 cups)
  • β…“ cup crumbled Roquefort cheese
  • Β½ garlic clove, very finely minced
  • ΒΌ cup sour cream, approximately
  • β…› teaspoon Tabasco
  • ΒΌ cup finely chopped ripe olives
  • Β½ 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.

Part of