Cheese Recipe

Prepare cheeses

Grate the sharp cheddar and shred the mozzarella if not pre-shredded. Finely grate the parmesan. Leave the cream cheese at room temperature to soften for about 15–20 minutes before mixing so it blends smoothly.

In a medium mixing bowl combine the grated cheddar, shredded mozzarella, grated parmesan and softened cream cheese. Use a rubber spatula or electric hand mixer on low speed to combine until you have a cohesive, slightly fluffy mixture. Scrape sides to ensure even mixing.

In a small skillet, melt the unsalted butter over low heat. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and allow to cool 1 minute.

Add the warmed garlic butter to the bowl with the cheese blend. Sprinkle in the kosher salt, freshly ground black pepper and smoked paprika. Fold in the chopped chives. Continue mixing until the seasonings are evenly distributed and the mixture is smooth. Taste and adjust salt or pepper as needed.

Transfer the cheese mixture to a serving bowl or form into a log on parchment paper. Smooth the surface with a spatula or use your hands to roll into a log shape. Chill in the refrigerator for at least 30 minutes to firm up and allow flavors to meld (optional but recommended).

Just before serving, garnish with extra chives or parsley. Serve with crackers or toasted bread pieces. Keep refrigerated and consume within 3–4 days.