Oregon is home to several hundred dairy farm families whose dedication and hard work has resulted in a delicious array of yogurt, sour cream, creamery butter, ice cream and national and international award-winning specialty and artisan cheeses.

June is a great time to thank those farmers. Not only is it National Dairy Month, but fresh cheeses and yogurts are at their prime due to sweet spring grasses. Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared the recipe below to get a head start on celebrating.

OREGON BLUE CHEESE AND HAZELNUT LOG
From Chef Stephanie Pearl Kimmel, Marché Restaurant, Eugene, OR

8 oz Nancy’s Cream Cheese
5 oz Oregon Blue Cheese
1 Tbsp finely minced shallot (1 medium-sized shallot or substitute the white part of a scallion)
2 oz hazelnuts, toasted
1 baguette
Unsalted butter
Pears

1. Place the cream cheese in a mixing bowl. Crumble the blue cheese over the top. Leave the cheeses to soften at room temperature.

2. Finely mince the shallot and set aside. Roughly chop the toasted hazelnuts, then continue chopping until the texture is somewhere between coarse and powder. Set aside.

3. When the cheeses are softened, blend them in a mixer with the paddle attachment or mix by hand with a heavy wooden spoon. Add the shallots and incorporate evenly into the mix.

4. Take an 18x12-inch piece of plastic wrap and lay it out on a cutting board or counter horizontally. Imagining the shape of the log, spoon the cheese mixture across the center of the plastic wrap, leaving a couple inches of space on the right and left-hand sides. Now fold the part of the plastic wrap closest to you up and over the cheese and roll into log shape, twisting the sides. Refrigerate for several hours or overnight, until firm and the flavors have had a chance to marry.

5. Before serving, lay out a piece of plastic wrap, parchment or waxed paper, and place the chopped hazelnuts on it. Unwrap the cheese log and roll it in the nuts until they adhere well to the surface. Fill in any spaces with the finer bits.

6. Slice baguette into thin slices, butter and toast in a 425-degree oven. Allow to cool. Core pears, slice into quarter-inch pieces and toss with lemon juice. To serve, arrange the Oregon Blue Cheese log in the center of a platter and surround with baguette toasts and pear slices.