Holiday Cheese Log

I planned to use the Amy Sedaris Cheese Ball recipe that I cut from an issue of BUST Magazine. She republished it in a slightly different form in I Like You: Hospitality Under the Influence (2006). There it's called "Lil' Smokey Cheese Ball." This recipe is by far the best basic cheese ball recipe I've ever used. You can make lots of changes and it still turns out great.

Amy Sedaris's Cheese Ball
BUST Magazine, 2001

2 8oz packages cream cheese
2 cups shredded smoked gouda
1 stick unsalted butter
2 Tbs milk, cream, or 1/2 and 1/2
2 tsp A-1 Steack Sauce
2 cups crushed nuts

Allow ingredients to soften to room temperature. Beat them all together in a mixing bowl and form into a ball, or small balls to suit your needs. Roll in crushed nuts and refrigerate. Remove from refrigerator and allow to soften about 20 minutes before serving. Serve with crackers of your choice.

Armed with my shopping list, Serena and I took the bus down to Jewel because you can't buy anything but queso fresco or cheadar in our neighborhood. But when we got to Jewel there was not a single scrap of smoked gouda left! I was outraged. Was everyone making cheese balls for Thanksgiving? From our slim choices we decided to use an extra-sharp cheddar and smoked white-cheddar mix. It turned out great. The thing about this recipe is that it is so forgiving. Yummmmm.