•1 bar (8 ounces) cream cheese, room temperature
•1 cup coarsely grated sharp white cheddar (4 ounces)
•1 tablespoon Dijon mustard
•1 teaspoon Worcestershire sauce
•Coarse salt and ground pepper
•1 cup shelled unsalted pistachios, coarsely chopped
•Crackers, for serving
1.In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Place in wax paper and form into log shape. Cover, and refrigerate until slightly firm, 1 to 2 hours.
2.Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
3. After chilling…take cheese out of fridge and cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.