Pistachio-Covered Cheese Log

• 8 ounces cream cheese, room temperature
• 1 cup grated sharp white cheddar cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• coarse salt and pepper
• 1 cup unsalted shelled pistachio, coarsely chopped

1. In a medium bowl, using an electric mixer, beat cream cheese, cheddar cheese, Dijon and Worcestershire until well combined. Season with salt and pepper. Cover and refrigerate until slightly firm about 1-2 hours.
2. Meanwhile in a medium skillet toast pistachios over medium heat, stirring frequently until fragrant and golden, about 7 minutes. Transfer to a platter and let cool.
3. Transfer cheese mixture to a piece of waxed paper, using paper guide the to shape a log about 6 inches long. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm 1 to 2 hours (or up to a day). Serve with crackers.

cream cheese, cheddar cheese, mustard, worcestershire sauce, salt, pistachio

Taken from www.food.com/recipe/pistachio-covered-cheese-log-342200 (may not work)