Make-Ahead Cheese Logs

• 1 (10 ounce) package old cheddar cheese, shredded (use Cracker Barrel extra-sharp cheese if possible for this)
• 1 (8 ounce) package monterey jack pepper cheese, shredded
• 1 (8 ounce) package cream cheese, softened
• 1 -2 teaspoon fresh minced garlic
• 1 -2 teaspoon Worcestershire sauce
• Tabasco sauce or cayenne pepper
• 2 tablespoons finely chopped pimientos (to taste) (optional)
• 2 cups finely chopped walnuts (can use more if desired) or 2 cups pecans (can use more if desired)
• 1/4 - 1/2 cup finely chopped fresh parsley

1. In a bowl mix together the first 7 ingredients until well blended.
2. Divide the mixture in half and shape into logs.
3. In a bowl mix together the nuts with the chopped parsley, then divide mixture evenly in half.
4. Roll each log into the nut/parsley mixture (can use more than 1 cup nuts if desired).
5. Cover with plastic wrap and chill for a minimum of 8-24 hours.
6. To freeze; chill the logs for 8-24 hours, then place in the freezer to freeze until firm, remove then wrap in plastic wrap then tightly in foil, place back into the freezer for up to 1 month.
7. Defrost overnight in fridge before serving.

cheddar cheese, pepper cheese, cream cheese, garlic, worcestershire sauce, tabasco sauce, pimientos, walnuts, fresh parsley

Taken from www.food.com/recipe/make-ahead-cheese-logs-194758 (may not work)