Three types of cheese log

Ingredients:

• Three 220g packages of cream cheese, room temperature
• 1 teaspoon crushed garlic
• 0.5 tsp ground white pepper
• 1.5 cups of grated pizza cheese mix
• 1/4 cup smoked paprika
• 2 cups grated Cheddar Jack cheese
• 1/3 cup dried parsley
• 2 cups grated sharp cheddar
• 6 whole pecan halves + 1/3 cup chopped pecans
• Crackers for serving

Preparation:

1. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and beat well. Divide the mixture into 3 equal portions; return one portion to the mixer bowl.
2. Pizza-flavored cheese log:
   
   Add the pizza cheese to the cream cheese in a bowl and mix well. Turn out onto a work surface and shape into a log. The cheese mixture should be slightly sticky, but thick enough to easily shape. Sprinkle smoked paprika on a plate and roll the log in the paprika, coating completely. Wrap the log in plastic wrap and refrigerate for about 1 hour to set. Wash the mixer bowl and paddle.
3. Cheese Log with Cheddar and Parsley:
   
   Place the second portion of cream cheese in the mixer bowl. Add the Cheddar Jack cheese and mix well. Place on a work surface and shape into a log. Sprinkle the dried parsley on a plate and roll the log in the parsley, coating it completely. Wrap the log in plastic wrap and refrigerate for about 1 hour to set. Wash the mixer bowl and paddle.
4. Cheese Log with Sharp Cheddar and Pecans:
   
   Place the last portion of cream cheese in the bowl of a stand mixer and add the sharp cheddar. Mix well. Place the cheese log on a work surface and shape it into a log. Press the pecan halves down the length of the cheese log. Place the chopped pecans on a plate, then roll the log in the pecans, pressing them firmly to adhere. Wrap the cheese log in plastic wrap and refrigerate for about 1 hour to set.
5. Unwrap the cheese bars and place them on a large platter. Place crackers and knives nearby for spreading the cheese.