Provencal Cheese and Herb Log

Provencal Cheese and Herb Log

France is renowned all over the world for its beautiful tasty cheeses. Because there are so many different cheeses in France, entertaining at home always includes a variety of cheeses. Here we have a mixture of three cheeses, blended with a few herbs, and rolled into a ball or shaped into a log form. This is a wonderful appetizer which can be prepared 2 days in advance.



For outer crust layer

  • 1 tblsp butter for roasting walnuts
  • 120 gr walnuts, roasted, then crushed
  • 2 or 3 tblsp chopped flat leaf parsley

Cheese Log

  • 80 gr goat cheese (Fetta will do the job if you don’t like goat cheese)
  • 50 gr blue cheese (if you are not a fan of blue cheese, just leave it out and replace it with finely grated Parmesan)
  • 120 gr cream cheese
  • 40 gr butter
  • 1 tblsp chopped capers
  • 10 finely chopped dates
  • 3 finely chopped shallots
  • 1 tsp herbs de Provence
  • 1 heaped tsp crushed chilli flakes
  • 2 tsp thyme leaves (fresh if possible)
  • 40 gr green olives (finely chopped)
  • 40 gr black olives (finely chopped)
  • 1 tsp salt flakes, I use Murray River Pink Flakes
Provencal Cheese and Herb Log
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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