The Little Cheese Log That Could

I have always loved goat cheese. It is tangy and creamy. But it can be a bit shy on its own. So we give it a fancy coat. This recipe is like a party dress for cheese.

My granddaughter calls it the “crunchy cheese.” She asks for it every visit. I still laugh at that. It makes a simple snack feel very special. What is your favorite way to eat goat cheese? Do you like it sweet or savory?

A Crunch Called Dukkah

That crunchy coat is called dukkah. It is a spice mix from Egypt. People there dip bread in oil, then in dukkah. *Fun fact: The word “dukkah” means “to pound.”* That is how you make it.

We toast seeds and nuts. Then we chop them up. The smell is amazing. Toasting wakes up the flavors. This matters because it turns simple seeds into magic dust. Your kitchen will smell like a faraway market.

Why We Freeze the Log

You might wonder about the freezer step. I did too the first time. Mixing the two cheeses makes them soft. Shaping a soft log is messy. Freezing it makes it firm.

Then you can roll it in the dukkah neatly. The coating sticks to the tacky surface. This little trick matters. It saves you from a crumbly mess. It makes the job easy and fun.

The Joy of Rolling and Pressing

My favorite part is the rolling. You take the firm cheese log. You spread the dukkah on a plate. Then you gently roll the log in it. Press lightly so the crumbs stick.

It is like rolling a little car through mud. You get a perfect, crunchy coat. It is very satisfying. Have you ever made a recipe that was fun to put together? I would love to hear about it.

Let It Rest and Shine

After all that work, you must wait. Let the log sit out for an hour. This softens the cheese inside. The outside stays wonderfully crunchy.

Right before serving, drizzle it with good olive oil. The oil makes everything glisten. It brings all the flavors together. Doesn’t that sound good? Serve it with crackers or apple slices. Which would you choose?

Ingredients:

Ingredient	Amount	Notes
Goat cheese	6 ounces
Cream cheese	6 ounces
Garlic clove	1 small, minced
Pepper	½ teaspoon
Fennel seeds	1 teaspoon	Toasted
Coriander seeds	1 teaspoon	Toasted
Raw sunflower seeds	1 ½ tablespoons
Sesame seeds	1 tablespoon	Toasted
Nigella seeds	1 ½ teaspoons
Hazelnuts	3 tablespoons	Toasted, skinned, and chopped fine
Paprika	1 ½ teaspoons
Flake sea salt	½ teaspoon
Extra-virgin olive oil	2 tablespoons	For drizzling before serving

My Hazelnut Dukkah Goat Cheese Log

Hello, my dear. Come sit. Let’s make something special. This cheese log is my little secret for parties. It looks fancy but is so simple. We’ll mix creamy cheeses with a hint of garlic. Then we roll it in a crunchy, nutty coat called dukkah. Doesn’t that sound fun? I love the smell of toasting seeds. It reminds me of my grandmother’s kitchen. She always had little bowls of spices everywhere. I still smile thinking of it.

Now, let’s get our hands busy. I’ll walk you through each step. Remember, cooking is about joy, not perfection. If your log isn’t perfectly straight, that’s okay. It will taste just as wonderful. Are you ready? Let’s begin.

Step 1: First, we make the cheese heart. Put the goat cheese and cream cheese in your food processor. Add the tiny bit of garlic and pepper. Let it whir until it’s smooth and happy. This takes about a minute. Scrape the sides once to get everything mixed. (A hard-learned tip: Let your cream cheese sit out first. It blends much easier when it’s soft!)

Step 2: Now we shape our log. Lay a big piece of plastic wrap on the counter. Scoop your cheese mix right into the middle. Use the plastic to help you shape it into a log. Roll it up tight, like a little burrito. Tuck the ends under. Then it goes into the freezer. This firms it up so we can coat it later. What’s your favorite thing to shape with your hands? Share below!

Step 3: Time for the dukkah magic! Grind the fennel and coriander seeds until they’re powdery. Then add the sunflower, sesame, and nigella seeds. Just pulse a few times. You want it nice and coarse. Pour it into a bowl and stir in the chopped hazelnuts, paprika, and salt. Oh, take a deep breath. Doesn’t that smell amazing? Like a faraway market.

Step 4: The fun part! Unwrap your firm cheese log. Let it sit for 10 minutes. It should feel just a little sticky. Spread your dukkah on a plate. Now gently roll the log in all those crunchy bits. Press lightly so they stick. You can make it ahead now. When guests come, let it soften for an hour. Drizzle it with lovely olive oil right before serving. It’s a beautiful sight.

Cook Time: 1½ to 2 hours (freezing)
Total Time: About 3 hours
Yield: 1 cheese log (about 8 servings)
Category: Appetizer, Snack

Three Tasty Twists to Try

This recipe is like a blank canvas. You can paint it with different flavors. Here are a few ideas I love to play with.

• Sweet & Salty: Swap the dukkah for crushed pretzels and a drizzle of honey.
• Herb Garden: Mix fresh chopped rosemary and thyme right into the cheese.
• Everything Bagel: Roll your log in everything bagel seasoning. So simple and so good!

Which one would you try first? Comment below!

Serving It With Style

Place your cheese log on a pretty plate or a wooden board. I like to put little bowls around it. Fill them with crackers, apple slices, and pear slices. The sweet fruit is perfect with the tangy cheese. You could also add some dried apricots. For a drink, a crisp white wine is lovely for grown-ups. For everyone, sparkling apple cider is my go-to. It feels so festive. Which would you choose tonight?

Keeping Your Goat Cheese Log Happy

Let’s talk about storing this tasty log. Freeze the uncoated cheese roll for up to a month. Just wrap it tight in plastic. The dukkah mix lives in your fridge for months. I keep mine in a little jar.

Once coated, keep the log in the fridge for two days. Let it soften on the counter before serving. This makes it creamy and spreadable. I once served it straight from the fridge. It was too firm for crackers!

Batch cooking saves busy days. Make two cheese logs at once. Freeze one for a future party. This matters because good food should ease your stress, not add to it. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

Is your cheese mixture too soft? Your cream cheese might be too warm. Just pop the bowl in the fridge for 20 minutes. A firmer mix is easier to roll. This matters for a pretty, even log.

Is the dukkah not sticking? Your cheese log needs to be tacky. Let it sit out after freezing for 10 minutes. Gently press the nuts and seeds into the cheese. I remember when my first coating was patchy. Patience is the fix!

Are the seeds burning? Toasting happens fast. Use medium-low heat and keep shaking the pan. They are done when fragrant. This step matters for the deepest, coziest flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes! All the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Absolutely. Follow the make-ahead steps in the first section.

Q: No nigella seeds? A: Use black sesame seeds or more sesame seeds instead.

Q: Can I make a smaller one? A: Yes, just halve all the ingredients. It works perfectly.

*Fun fact: Dukkah is an Egyptian spice blend meant for dipping bread in oil, then nuts!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this recipe. It feels fancy but is so simple. Share it with someone you love. I always do.

Thank you for spending this time with me. I would love to hear your story. Have you tried this recipe? Tell me about your experience in the comments. Your notes help all of us learn.

Happy cooking!
—Grace Ellington