Cheddar Cheese Pecan Log

Directions

1. 1
   Add cream cheese to a big bowl and, using an electric mixer, beat until soft and creamy.
2. 2
   Add in the milk, cayenne, Worcestershire, garlic, and cheddar cheese; continue to beat just until the ingredients are combined.
3. 3
   Line an 8 x 12 inch pan with parchment paper or wax paper, making sure there is a 3-inch overhang at each of the long ends.
4. 4
   Sprinkle the pecans evenly over the paper.
5. 5
   Drop spoonfuls of the cheese mixture onto the pecans.
6. 6
   Using a flexible rubber spatula or an offset spatula, spread the cheese into the pan, making sure you reach into the corners.
7. 7
   Sprinkle the chives and parsley evenly over the cheese.
8. 8
   Using the ends of the parchment, gently lift the cheese out of the pan; starting at the long end, begin rolling the cheese into a log, as if you were rolling up a jelly roll.
9. 9
   Using the parchment paper, wrap the log, twisting both ends tightly; refrigerate for at least 3 hours or overnight before serving.
10. 10
    Serve with crackers.