Make-Ahead Cheese Logs - cooking recipe

Ingredients

1 (10 ounce) package old cheddar cheese, shredded (use Cracker Barrel extra-sharp cheese if possible for this)
1 (8 ounce) package monterey jack pepper cheese, shredded
1 (8 ounce) package cream cheese, softened
1 -2 teaspoon fresh minced garlic
1 -2 teaspoon Worcestershire sauce
Tabasco sauce or cayenne pepper
2 tablespoons finely chopped pimientos (to taste) (optional)
2 cups finely chopped walnuts (can use more if desired) or 2 cups pecans (can use more if desired)
1/4 - 1/2 cup finely chopped fresh parsley

Preparation

In a bowl mix together the first 7 ingredients until well blended.
Divide the mixture in half and shape into logs.
In a bowl mix together the nuts with the chopped parsley, then divide mixture evenly in half.
Roll each log into the nut/parsley mixture (can use more than 1 cup nuts if desired).
Cover with plastic wrap and chill for a minimum of 8-24 hours.
To freeze; chill the logs for 8-24 hours, then place in the freezer to freeze until firm, remove then wrap in plastic wrap then tightly in foil, place back into the freezer for up to 1 month.
Defrost overnight in fridge before serving.