Cheese Roller

Everyone will be impressed with this cream cheese centrepiece! Simply serve with crackers, sliced celery, radishes and red pepper strips.

10 Mins
Ready In
10 Mins

What you need

  • 250g Anchor Cream Cheese
  • 200g Mainland Special Reserve Creamy Havarti, grated
  • 2 cloves garlic, crushed to a paste with 1/2 tsp salt
  • 2 Tbsp finely chopped capers
  • 2 Tbsp finely chopped semi-dried tomatoes
  • 1/2 cup finely chopped tarragon, parsley or chervil

Here's how it's done

  1. Beat the cream cheese until smooth, then mix in the havarti, garlic, capers and tomatoes until evenly combined.
  2. Sprinkle the chopped tarragon onto a large piece of cling film.
  3. Using wet hands, mould the cream cheese mixture into a 5cm-diameter log.
  4. Roll in the herbs to coat then roll up in the cling film to form a neat, even log.
  5. Twist ends to seal and freeze for at least an hour or up to two weeks before serving.
  6. Remove from freezer 30 minutes before serving for easy slicing.

Serving Suggestions

Apricot & Almond Cheese Log: Replace garlic, capers and semi-dried tomatoes with 70g finely chopped dried apricots and the herbs with 2 cups very finely chopped roasted almonds. Add half the nuts to the cream cheese mixture and use the rest to coat.
Walnut & Blue Cheese Log: Replace havarti, garlic, capers and semi-dried tomatoes with 125g Kapiti Baby Kikorangi and the herbs with 2 cups very finely chopped toasted walnut pieces. Add half the nuts to the cream cheese mixture and use the rest to coat.

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