Port Wine Sharp Cheddar Cheese Spread Recipes

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PORT WINE & SHARP CHEDDAR CHEESE SPREAD



Port Wine & Sharp Cheddar Cheese Spread image

Perfect for the Holidays, or, anytime!

Provided by TROY RAY

Categories     Other Snacks

Time 40m

Number Of Ingredients 9

CHEDDAR CHEESE BASE
1 lb sharp cheddar, very finely grated
3/4 c half and half
1 1/2 tsp kosher salt
1/4 tsp cayenne pepper or ground white pepper
PORT WINE SWIRL
1/2 c your favorite, sweet, port wine
1 pkg knox unflavored gelatine
1/4 c parmesan cheese, finely grated

Steps:

  • 1. Using room temperature wine, place in small bowl and add gelatine; mix well. Add parmesan cheese and dissolve by stirring constantly with a small whisk. Set aside and let gelatine form.
  • 2. Heat half & half in a saucepan until bubbles form around edge of pan; do not boil.
  • 3. Place grated cheddar in food processor. Slowly add half & half and mix until cheese is smooth and silky. Add salt and pepper.
  • 4. In a serving bowl, place 1/3 of the cheese mixture on the bottom. Dollop 1/3 of the port wine "jelly" on to the cheese. Using a chopstick, "marble" the port, but not mixing completely with the cheddar. Repeat this step two more times. Remember, the last time you do this step is your "presentation". Swirl carefully!
  • 5. Chill for at least 6 hours so the flavors can marry. When ready to serve, let come up to [nearly] room temperature. Enjoy!

PORT WINE CHEESE SPREAD



Port Wine Cheese Spread image

I picked the recipe up from the Southern Food section of About.com. My family loves Port Wine Cheese, but we've only had the pre-packaged Wispride version before. I'm looking forward to trying this for the holidays.

Provided by windy_moon

Categories     Spreads

Time P1DT30m

Yield 4 cups

Number Of Ingredients 6

1/2 cup port wine
1/4 cup butter, melted
16 ounces cheddar cheese, grated
1 cup sour cream
1 1/4 teaspoons salt
1/8 teaspoon cayenne

Steps:

  • In a small bowl, combine wine and melted butter.
  • In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth.
  • Gradually add the butter and wine mixture, processing until smooth.
  • Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers. (Cooking time stated is meld time in refrigerator.).

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