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Garlic Herb Cheese Log Recipe
Ben Carraoli

Garlic Herb Cheese Log Recipe

I still remember the first time I made this Garlic Herb Cheese Log — it felt fancy, but it took almost no effort at all. I love recipes like this that look impressive yet are incredibly simple. The creamy texture, the fresh herbs, and that crunchy outer coating make every bite irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 11 oz soft goat cheese log – forms the base of the recipe; its tangy flavor pairs beautifully with herbs
  • 1 ½ tablespoons fresh chives finely chopped – adds mild onion flavor without overpowering
  • 1 ½ tablespoons fresh parsley finely chopped – brings freshness and color
  • 1 tablespoon fresh basil finely chopped – adds sweetness and aroma
  • 1 ½ teaspoons fresh oregano finely chopped – gives a slightly peppery herbal note
  • 1 garlic clove finely minced – fresh garlic provides the best flavor
  • 1 ½ teaspoons lemon zest – brightens the cheese and balances richness
  • ¼ teaspoon salt – enhances all the flavors
  • ⅛ teaspoon freshly ground black pepper – adds gentle heat
  • ½ cup pecans finely chopped – creates a crunchy, nutty outer coating
  • Olive oil for drizzling – optional but adds richness when serving

Method
 

  1. I start by finely chopping all the fresh herbs and combining them in a bowl. Fresh herbs make a huge difference in flavor and aroma. I reserve a small portion to use later for coating the log.
  2. Next, I add the goat cheese to the herbs along with garlic, lemon zest, salt, and black pepper. I mix everything gently until the cheese is smooth and evenly flavored.
  3. I place the cheese mixture onto plastic wrap and shape it into a log using my hands. Wrapping it tightly helps hold the shape. Then I place it in the freezer for about 20–30 minutes to firm up.
  4. While the cheese chills, I spread the chopped pecans and reserved herbs on parchment paper. This step ensures an even and attractive coating on the log.
  5. Once firm, I unwrap the cheese log and roll it gently in the nut mixture. I press lightly so the coating sticks well. Before serving, I drizzle a little olive oil on top.

Notes

  • I always use fresh herbs for the best flavor and color.
  • Let the cheese sit at room temperature for 10 minutes before serving for easy spreading.
  • Toasting the nuts lightly enhances their crunch and flavor.
  • I sometimes mix in a bit of grated Parmesan for extra depth.