Goat Cheese Log with Herbes De Provence
A cheese log for every occasion—and no broken crackers.
Why This Recipe Works
We wanted a cheese log firm enough to hold its shape but soft enough to easily drag a cracker through at room temperature. To get there, we settled on a simple mixture of half goat cheese and half cream cheese with an addition of olive oil. To flavor our goat cheese–based log, we stirred in some minced garlic and black pepper. This mixture was pliable enough to be easily shaped in plastic wrap, and after a trip to the freezer it had firmed up enough for us to roll it in dried herbes de Provence before drizzling it with extra-virgin olive oil.
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