Port Wine Cheese Spread Recipes

PORT WINE CHEESE SPREAD

Steps:

• In a small saucepan, boil 1 cup of port until it is reduced into a syrup of about 2 tablespoons.
• In a mixing bowl, cream together the cream cheese and cheddar cheeses. Season with salt and pepper to taste.
• Then, by hand swirl in the port reduction. Do not fully combine.
• Transfer into a crock for serving and top with a scattering of chopped walnuts and fresh herbs or roll into a 10 - 12 in log or ball and then roll into the nuts and fresh herbs

PORT WINE & SHARP CHEDDAR CHEESE SPREAD

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 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!

PORT WINE CHEESE SPREAD

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.).