Pistachio Cheese Log
sharp cheddar cheese
Loide’ Neapolitan Balsamic Vinegar
coarse salt and black pepper
shelled unsalted pistachios
In a medium bowl using an electric mixture, beat cream cheese and cheddar cheese, Dijon, and Loide’ Neapolitan Balsamic until well combined. Season with salt and pepper.
Cover and refrigerate until slightly firm, 1-2 hours.
Meanwhile, in a medium skillet, toast pistachios over medium heat, until fragrant and golden, stirring constantly about 7 minutes.
Transfer to a plate and let cool.
Transfer cheese mixture to a piece of waxed paper and using the paper shape into a 6″ long log. Cover with pistachios, pressing to adhere.
Wrap log in wax paper and chill until firm, 1-2 hours or up to a day.
Serve with crackers.