Pimento Cheese Log with Bacon

8 comments

Appears in Cook's Country December/January 2018

SERVES10 to 15

TIME25 minutes, plus 1½ to 2 hours freezing and 1 hour tempering

Pimento Cheese Log with Bacon

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 cheddar cheese and half cream cheese with an addition of creamy ...

Print