Aged Cheddar And Port Cheese Balls Recipes

OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP

Steps:

• To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
• Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
• Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
• Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.

PORT WINE CHEESE BALL

Steps:

• Melt butter in a skillet over medium heat. Add almonds and salt. Shake skillet to spread out almonds in a single layer. Just when the almonds become fragrant, toss the almonds to continue toasting. As soon as they are mostly golden, remove from heat onto a plate lined with a paper towel. Spread them out to cool.
• In a small saucepan over low heat, simmer port until reduced by half - about 5 minutes. Remove from heat, and let cool.
• Pulse cream cheese, cheddar, heavy cream, salt, and cayenne in a food processor until smooth. Transfer ¾ of the mixture into a bowl. Pulse remaining cheese mixture with the reduced port until smooth.
• Gently fold the port mixture into cheddar mixture to create large swirls. Be careful not to over mix or you won't have the swirling effect.
• Transfer the cheese mixture onto the center of a large sheet of plastic wrap. Gather the wrap around the cheese to create a softball sized ball. Twist to close. The mixture will be soft.
• Refrigerate until firm, about 1 - 2 hours.
• Once the cheese ball is firm, shape into a smooth ball while still wrapped in plastic. Unwrap and roll in the toasted sliced almonds, pressing with your hands to create an even coating.
• Let sit at room temperature for 15 minutes before serving for best texture. Serve and enjoy with your favorite crackers.

PORT WINE CHEESE BALL

Steps:

• In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
• In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
• Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
• Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather.
• Serve with crackers.
• Enjoy!