Cheese log with pistachios and pomegranate

Ingredients:

• 450 g cream cheese, softened
• 220 g of grated Italian cheese mix*
• 2 tablespoons chopped fresh chives
• 1 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 2 cups of pomegranate juice
• 1/4 cup hot honey or (1/4 cup honey + 1/2 teaspoon red pepper flakes)
• 1/4 cup sugar
• 0.5 tsp ground cardamom
• 1/4 cup shelled and coarsely chopped pistachios
• 1/4 tbsp. pomegranate seeds
• Crackers, for serving

Preparation:

1. In a large bowl, combine the cream cheese, grated cheese (see note), chives, lemon zest, and salt with a wooden spoon or spatula until smooth. Spoon onto a large piece of plastic wrap and form into a smooth log about 2.5 cm in diameter. Refrigerate until the curd has set, at least 2 hours or overnight.
   
   Chef's recommendation *
   
   Take 5 Italian cheeses for the best flavor, such as Asiago, Fontina, Robiola, Grana Padano, Pecorino Romano.
2. In a small saucepan, combine the pomegranate juice, hot honey, sugar, and cardamom. Bring to a simmer over medium heat, then simmer until the sauce has reduced slightly and thickened, about 20 minutes. It should coat the back of a spoon and have the consistency of a glaze. Keep the sauce warm or cool to room temperature.
3. Unwrap the cheese log and place it on a platter. Sprinkle with pistachios, pomegranate seeds, and generously drizzle with pomegranate sauce. Serve with your favorite crackers.