Fruited Cheese Log

This cheese log is the kind of holiday appetizer that’s been showing up on Christmas Eve cheese boards since the 1960s, and it still earns its place. Monterey Jack and cream cheese blend together as the rich, creamy base, then dried apricots, dates, golden raisins, and a splash of dry sherry transform it into something far more interesting than a standard cheese ball.

The 24-hour rest in the fridge is what makes this recipe work. Right after assembly the flavors taste separate and a little raw, but a full day in the cold lets the sherry mellow, the dried fruits hydrate slightly, and the cheeses bind into a sliceable, scoopable log. Rolling in chopped walnuts gives the outside textural contrast against the soft, fruit-studded interior.

Pro Tips

• Soak the apricots for the full 2 hours, not less. Dried apricots straight from the package give a tough, chewy texture in the cheese log, while soaked ones blend in soft and pliable.
• Drain the soaked apricots really well before chopping. Excess water makes the cheese log too soft to hold its shape.
• Don’t skip the 24-hour rest. This is the difference between a so-so cheese log and a great one. The flavors need time to fully marry.
• Roll the log in walnuts just before serving, not before storing. Walnuts get soggy if stored on the log for days, while a fresh roll keeps them crisp.

Variations

• Swap golden raisins for dried cranberries for a tart-bright variation that’s more holiday-forward.
• Use chopped pecans or pistachios in place of walnuts for the rolling coating.
• Add a tablespoon of brandy or bourbon in place of the sherry for a different boozy depth.