Old Fashioned Pounded Cheese With Walnuts And Port Syrup 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.

ENGLISH STYLE POUNDED CHEESE

Steps:

• In small, heavy bottomed bowl, mix softened butter, Port, honey, curry powder and pepper. Don't worry if the Port doesn't blend with butter right away. Add both cheeses.
• Using a pestle or the bottom of a heavy cup, mash cheeses with the other ingredients until Port is incorporated into butter and cheeses, leaving some discernible bits of cheese.
• Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.
• This will keep well in the fridge for up to 3 days.
• Serve with bread of crackers.