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Italian Cheese Log

  • Author: Roz and Nagi


  • 1 lb. cream cheese (2 8oz. packages)
  • ⅓ cup sour cream
  • 2 cups mild cheddar cheese (or Asiago, Pepper Jack, Gruyere, etc. don’t use mozzarella due to lack of enough flavor), freshly grated 
  • 9 oz. roasted red peppers, drained and finely chopped
  • 6 oz. salami or soprasseto, finely chopped
  • 1 cup green olives, preferably Castelvetrano imported from Italy, finely chopped
  • ½ cup green onions or scallions, finely minced
  • ½ tsp. EACH: thyme, basil, rosemary, and black pepper
  • 1 tsp. EACH: garlic powder, red pepper flakes
  • Serve with your favorite crackers or mini toasted bread slices


  • 8 oz. sun-dried tomato strips WITH the oil, roughly chopped
  • ¼ cup Italian parsley, finely chopped (or chives can be used)


  • Fresh rosemary sprigs

Add-In Options:

  • ½ cup grated parmesan
  • artichokes
  • capers
  • black olives
  • prosciutto
  • bacon (cooked)
  • capicola (hot cappy)


  1. Spray a loaf pan with cooking spray and then line it with plastic cling wrap with an overhang.
  2. Mix all of the cheese log ingredients together.
  3. Scrape into the loaf pan with a rubber spatula, pressing down to remove any air pockets; level off the surface (a smaller pan = a taller loaf).
  4. Cover with the overhanging plastic cling wrap and refrigerate for 4 hours or more (up to 1 week).
  5. Turn out onto a serving platter and peel off the cling wrap.
  6. Top with sun-dried tomatoes and pour over the oil.
  7. Garnish Italian parsley and rosemary sprigs for a festive appearance.
  8. Serve with crackers and little cheese knives for spreading onto crackers.

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