Cheddar Cheese Log

  • Serves

    makes One 8" Log


This retro hors d'oeuvre is among the many recipes Ella Fitzgerald marked in her copy of James Beard's American Cookery (Little, Brown, 1972).


  • 2 lb. grated cheddar cheese (mild, medium or sharp)
  • 1 tbsp. Dijon mustard
  • 12 tsp. Tabasco sauce
  • 12 cup finely chopped fresh parsley
  • 14 cup finely chopped pimientos
  • 14 cup coarsely chopped pecans


Step 1

Place softened cheddar cheese in a large bowl. Add Dijon mustard, Tabasco, parsley and pimientos. Mix until ingredients are evenly distributed, then, if necessary, correct seasoning with mustard and Tabasco.

Step 2

Place a piece of plastic wrap about 9" long on a clean surface. Mound cheese mixture along edge nearest you, then roll in plastic, pressing and molding to form a log about 1 1⁄2" wide and 8" long.

Step 3

Carefully remove plastic and roll log in chopped pecans, pressing nuts into log as you roll. Rewrap log with fresh plastic and chill for at least 1 hour. Serve with crackers.

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