A Cheese Log from a Sunny Place

Let’s make a cheese log. It tastes like a sunny field in France. I learned this from my friend Marie. She visited Provence once.

She brought back a jar of herbes de Provence. The smell made her kitchen feel warm. We made this log that very day. I still smile thinking about it.

Why Simple Cheese is Special

This recipe matters because it is easy. But it looks fancy. You can serve it to guests. They will think you worked all day.

It also matters because it is fun to make with your hands. You get to roll and shape the cheese. Cooking should feel like play sometimes. What is your favorite “fancy” but easy food to make?

Let’s Get Rolling

First, mix the cheeses with oil, garlic, and pepper. A food processor makes it smooth. Doesn’t that smell amazing? It will be a soft blob.

Now, lay out plastic wrap. Put the cheese in the middle. Shape it into a log. Wrap it up tight. This part is messy, and that’s okay. Freeze it until it’s firm.

The Magic Coat

Here is the fun part. Unwrap your firm cheese log. Roll it in the herbes de Provence. The herbs stick to the cheese like a cozy blanket.

Fun fact: Herbes de Provence usually has lavender in it. That’s the secret! It gives a little sweet, flowery taste. Do you like the smell of lavender?

Serving with a Story

Let the log sit out for an hour. This makes it soft enough to spread. Drizzle it with the last bit of olive oil. It shines like dew on grass.

Serve it with crackers or bread. Tell your friends about the sunny fields of Provence. Or make up your own story! What would you name this cheese log if it was on a menu?

Ingredients:

Ingredient	Amount	Notes
goat cheese, crumbled	6 ounces (1 ½ cups)
cream cheese	6 ounces
extra-virgin olive oil	¼ cup	divided
garlic clove, minced	1 small
pepper	½ teaspoon
herbes de Provence	3 tablespoons	for coating

A Little Taste of Sunshine

Hello, my dear. Come sit a moment. Let me tell you about my Herbes de Provence Goat Cheese Log. It tastes like a sunny afternoon in a French garden. I first had something like it years ago at a friend’s picnic. The memory of that flavor never left me. So I made my own simple version. Now I make it for special gatherings. It always disappears fast. Doesn’t that smell amazing?

It looks fancy, but it is so easy. You just mix, shape, and roll. The secret is letting it get very firm in the freezer. This makes the coating stick perfectly. I still laugh at that one time I tried to skip the freezing step. What a messy, herby disaster that was! Ready to make some sunshine? Let’s begin.

Step 1

Grab your food processor. Put in the goat cheese and cream cheese. Add two tablespoons of the olive oil. Toss in the tiny bit of garlic and the pepper. Now let it whir until it is super smooth. You might need to stop and scrape the sides. This takes about a minute. It will look like a creamy, dreamy cloud.

Step 2

Lay a big piece of plastic wrap on your counter. Scoop your cheese cloud into the middle. Use your hands to shape it into a log. It should be about as long as a dinner knife. Fold the plastic over it and start rolling. Pinch the ends and roll it tight on the counter. (My hard-learned tip: make this log nice and tight now. A loose log is harder to coat later!). Tuck the ends under. Pop it in the freezer for at least an hour and a half.

Step 3

Time for the magic! Spread your herbes de Provence on a plate. Unwrap your firm cheese log. Now gently roll it in the herbs. Roll it until it wears a beautiful green coat. Place it on your prettiest plate. Let it sit out for one hour to soften. Just before serving, drizzle the last of the olive oil over the top. What’s your favorite thing to dip into soft cheese? Share below!

Cook Time: 1 1/2 to 2 hours (freezing)
Total Time: 3 hours (includes softening)
Yield: 8 servings
Category: Appetizer, Snack

Make It Your Own

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

The Sweet & Savory

Mix a spoonful of honey into the cheese. Roll the log in chopped toasted nuts instead of herbs.

The Zesty Lemon

Add the zest of one lemon to the food processor. Roll the log in cracked black pepper and lemon zest.

The Garden Party

Use fresh chopped herbs from your window box. Think chives, dill, and a little parsley. So fresh and green!

Which one would you try first? Comment below!

Serving with a Smile

Presentation is part of the fun. I love putting this log on a wooden board. Surround it with simple, crunchy things for dipping. My favorites are sliced baguette, crisp crackers, and colorful radishes. Apple slices are wonderful too. They give a sweet crunch.

For drinks, I have two perfect matches. A glass of chilled rosé wine tastes like summer. For a non-alcoholic treat, sparkling lemonade with a sprig of rosemary is just right. It feels so special. Which would you choose tonight?

Keeping Your Cheese Log Happy

This log is a perfect make-ahead treat. After rolling it in herbs, you can wrap it tightly. Then, pop it back in the fridge for two days. It needs to sit out for an hour before serving. This lets the flavors wake up and the cheese soften.

You cannot freeze the log after adding the herbs. The herbs get soggy. I learned this the hard way. My first log looked beautiful but turned into a damp mess. I was so disappointed. Now I only freeze the plain cheese mixture.

Making two logs is a great idea. Serve one now and save one for later. This matters because good food should make life easier, not busier. A ready-made appetizer is a gift to your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

Is your cheese mixture too soft to shape? Do not worry. Just chill it in the bowl for twenty minutes. Cold cheese is much easier to handle. I remember my first log was like soft pudding. A little patience in the fridge fixed it.

Are the herbs not sticking well? Your log might be too wet. Pat it gently with a paper towel before rolling. This creates a dry surface for the herbs to cling to. It matters because a good coating makes every slice pretty and flavorful.

Does the garlic taste too strong? Try using roasted garlic instead. Or, just use a tiny pinch of garlic powder. Fresh garlic can get stronger as it sits. Balancing flavors builds your cooking confidence. 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. Just check your herb blend label to be sure.

Q: Can I make it ahead? A: Absolutely! Make the full log up to two days before your party. Wrap it well and refrigerate.

Q: No goat cheese? A: You can use all cream cheese. The flavor will be milder but still delicious.

Q: Can I make a smaller one? A: Yes, just halve all the ingredients. Shape it into a mini log.

Q: Any fun extras? A: Try adding a teaspoon of honey to the cheese mix. Fun fact: Herbes de Provence often contains lavender, which pairs beautifully with honey. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this simple, elegant log. It always reminds me of sunny afternoons with good friends. Food is best when shared with people you love.

I would be thrilled to see your creation. Show me your beautiful herbed cheese log. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceEllingtonsKitchen. Thank you for cooking with me today.

Happy cooking!
—Grace Ellington.