PORT WINE CHEESE SPREAD
This port wine cheese recipe is typically served as a spread or in a ball. This flavorful cheese also makes a wonderful gift for the wine-lover or foodie on your list.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Time 20m
Number Of Ingredients 6
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
Nutrition Facts : ServingSize 1 1/10 portion, Calories 319 kcal, Sugar 3 g, Sodium 295 mg, Fat 26 g, SaturatedFat 13 g, Carbohydrate 6 g, Fiber 1 g, Protein 11 g, Cholesterol 64 mg
PORT WINE CHEESE SPREAD
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
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.).
PORT WINE & SHARP CHEDDAR CHEESE SPREAD
Perfect for the Holidays, or, anytime!
Provided by TROY RAY
Categories Other Snacks
Time 40m
Number Of Ingredients 9
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!
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