1 tablespoon butter
1/3 cup pecans
1/4 teaspoon salt
2 teaspoon parsley
2 cup cheddar cheese, shredded
3 oz cream cheese, softened
2 tablespoon milk
1 tablespoon mustard, dijon
1 teaspoon worcestershire sauce
1/2 teaspoon pepper sauce
In skillet, melt butter and add pecans. Saute over low heat until lightly browned. Cool and chop fine. Stir in salt and parsley. Set aside.
In small bowl, beat cream cheese and cheddar cheese. Add milk, mustard, worcestershire sauce and pepper sauce to cheeses.
Chill until firm for one hour. Roll cheese into log using wax paper. Roll in nut mixture.
Wrap airtight and chill overnight.