A Year-Round Guide to Franklin and Nantahala

Yield: 2 cheese logs. 2 (8-ounce) blocks cream cheese, softened 2 cups sharp Cheddar cheese, grated 1 cup dried cranberries, roughly chopped 2 teaspoons crushed red pepper flakes 1 cup

Rosemary and Goat Cheese Strata

Yield: 2 cheese logs. 2 (8-ounce) blocks cream cheese, softened 2 cups sharp Cheddar cheese, grated 1 cup dried cranberries, roughly chopped 2 teaspoons crushed red pepper flakes 1 cup

Cranberry-Pistachio Cheese Log

Yield: 2 cheese logs.

2 (8-ounce) blocks cream cheese, softened
2 cups sharp Cheddar cheese, grated
1 cup dried cranberries, roughly chopped
2 teaspoons crushed red pepper flakes
1 cup shelled pistachios, chopped

In a large mixing bowl, combine the cheeses, dried cranberries, and red pepper flakes and mix thoroughly, either by hand or in a standing mixer with dough hook.

Shape the cheese mix into two logs. Roll each in the chopped pistachios, pressing to ensure that the nuts adhere well. Roll the logs tightly in plastic wrap and refrigerate for at least 1 hour.

Serve with crackers on a tray or platter.

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This story was published on Nov 13, 2018

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.