Christmas cheese log: a holiday treat with Feta
Feta is a white brined cheese that is traditionally produced in Greece from sheep’s milk, or a mixture of sheep and up to 30% goat’s milk and is recognized as a Protected Designation of Origin (PDO) product. It is Greece’s flagship national product, as it reflects the country’s dietary tradition and gastronomy being directly related to Greek history and customs.
Feta PDO plays a key role in the Mediterranean diet, the dietary model suggested by numerous nutritionists in order to maintain good health and achieve long life expectancy. Feta PDO is a cheese of rich taste that one must enjoy. Plain or grilled, fried or cooked it can bring another dimension to all your recipes. Feta PDO is the kind of cheese that you can enjoy as an appetizer, as part of the main course and even as a dessert.
Whip up this delicious Christmas cheese log this weekend, and serve it at any point in your meal.
Christmas cheese log
Makes 6 servings
250 g fresh cheese
100 g feta PDO
50 g blue cheese (Roquefort, Fourme d’Ambert, Bleu d’Auvergne …)
20 ml milk cream
1 garlic clove, finely sliced
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
60 g walnut kernels, coarsely chopped
60 g raisins, drained
12 slices cream cheese
2 tbsp port
Soak raisins in port.
Using a fork crush the fresh cheese, feta and blue cheese. Add milk cream, garlic, chives, parsley, walnut kernels and raisins. Mix well. Add salt and pepper to taste.
Line a cake pan with plastic wrap, letting it hanging over the sides of the pan. Place 6 slices of cream cheese on the bottom of the pan and cover with half of the filling. Top with 3 slices of cream cheese, add the other half of the filling and finish with the remaining 3 slices of cream cheese.
Fold the plastic wrap and remove the cheese roll from the cake pan. Roll tight to shape into a log. Refrigerate for 3 to 4 hours before serving with a green salad and toasted baguette slices.