Honey Feta & Sweetcorn Cheese Log

Why you’ll love this recipe

• Quick and easy – no cooking required and just a few simple steps
• Perfect for entertaining – ideal for summer gatherings, Easter, Christmas and party spreads
• Make-ahead friendly – prepare it in advance for stress-free hosting
• Beautiful and colourful – makes a gorgeous centrepiece for a cheese board or grazing platter
• The perfect balance of flavours – creamy, salty, sweet, spicy and tangy all in one bite

Key tips / guidance

• Chill the cheese before coating so it holds its shape and is easier to roll.
• Finely chop the coating ingredients so they stick to the cheese more easily and give you a good mix of flavours in every bite.
• Drain the sweetcorn well to prevent the coating from becoming too wet.
• Use plastic wrap to shape the cheese into a neat, compact log.
• Press gently when rolling to help the coating stick without flattening the cheese.
• Let it sit at room temperature for 10–15 minutes before serving for the best creamy, spreadable texture.

Ingredients

Cream cheese, Boursin cheese or soft goat cheese

Sweetcorn kernels

Feta

Jalapeño

Sun-dried tomatoes

Red onion

Spring onion or fresh chives

Honey or hot honey, for drizzling

Step-by-step instructions

Shape the cheese log

Place a sheet of plastic wrap on a work surface and transfer the Boursin or soft goat cheese to the centre. Bring the plastic wrap up over the cheese and use your hands to mould it into a compact log shape. Wrap tightly and refrigerate for 30–40 minutes, or freeze for around 10 minutes if you’re short on time, until firm. You can also skip this stage but the cheese log will be slightly softer to work with. 

Prepare the coating

In a bowl, mix together the sweetcorn, crumbled feta, jalapeño, sun-dried tomatoes, red onion and spring onion or chives.

Coat the cheese log

Spread the coating mixture evenly over a clean chopping board. Unwrap the chilled cheese log and gently roll it through the mixture, pressing lightly so the ingredients stick to the cheese. Make sure to coat the ends as well.

Finish and drizzle

If needed, gently reshape the cheese log once coated. Transfer it to a serving plate and drizzle generously with honey. You can also use hot honey if you like a little extra heat.

Chill or serve

Refrigerate until ready to serve. For the best texture, take the cheese log out of the fridge around 10–15 minutes before serving to allow it to soften slightly.

Substitutions

• Use soft goat cheese instead of Boursin for a tangier, more savoury flavour.
• Use cream cheese for a milder flavour, although you may want to add some garlic and herbs for extra flavour.
• Swap the sweetcorn for finely chopped roasted red peppers for a slightly sweeter, Mediterranean-style version.
• Use chives instead of spring onion.
• Swap honey for hot honey if you like a spicy-sweet flavour combination.

How to prep ahead of time

This is the perfect make-ahead appetiser:

• Shape the cheese log up to 2 days in advance and keep it tightly wrapped in the fridge.
• Prepare the coating mixture a few hours ahead and store it separately in an airtight container in the fridge.
• Roll and coat the cheese log a few hours before serving.
• Add the honey drizzle just before serving for the freshest presentation.

How to store / use leftovers

Store leftover cheese log in an airtight container in the fridge for up to 3–4 days.

If the cheese becomes too soft, simply return it to the fridge to firm up again.

Leftovers are delicious spread onto sandwiches, bagels, toast or crackers.

I wouldn’t recommend freezing this recipe, as the texture of the cheese and fresh vegetables may change once thawed.

What to eat with

This cheese log is perfect as part of a cheese board or grazing platter. Serve with:

• Toasted baguette slices or crostini
• Crackers or seeded crispbreads
• Toasted bagel or bagel chips
• Fresh apple or pear slices
• Breadsticks
• Fresh vegetables such as celery, cucumber and peppers
• Pita chips

FAQ

What flavour of Boursin should I use?

You can use whichever flavour you like, but I particularly recommend Boursin Garlic & Fine Herbs. The garlic and herbs pair really well with the salty feta, sweetcorn, sun-dried tomatoes and honey.

Can I make this cheese log ahead of time?

Yes! It’s ideal for preparing in advance. You can shape the cheese log up to 2 days ahead and keep it wrapped in the fridge. For the best presentation, add the coating and honey drizzle closer to serving.

How long can it sit out?

As with other cheese-based appetisers, I recommend not leaving it at room temperature for more than around 1–2 hours, particularly if your room is warm. Return any leftovers to the fridge.

Can I use goat cheese instead of Boursin?

Absolutely. Soft goat cheese works well and gives the cheese log a deliciously tangy flavour. You could also use cream cheese for a milder option.

Can I make this recipe without jalapeño?

Yes. Simply leave it out if you don't like spicy food, or replace it with a little finely chopped fresh chilli for a different kind of heat.

Can I use hot honey instead of regular honey?

Definitely! Hot honey works particularly well with the salty feta and creamy cheese and gives the appetiser an extra spicy kick. Regular honey is delicious too, so use whichever you prefer.

Can I turn this into a cheese ball instead of a log?

Yes! Simply shape the cheese into a ball instead of a log before chilling, then roll it in the coating mixture. You may find it easier to press the coating onto the cheese rather than rolling it.

Why is my cheese log too soft?

If the cheese feels too soft to shape or coat, return it to the fridge for a little longer or place it in the freezer for a few minutes. You want the cheese to be firm enough to hold its shape but still soft enough to coat easily.