Port Wine Cheese Spread Recipe | Progressive Eats

I am so glad you have stopped by to check out my port wine cheese ball recipe!
This port wine cheese ball recipe will take you straight back to the 70s and 80s when port wine cheese was all the rage. The only difference is you'll wonder why this version tastes so much better than you had remembered! Sweet/tangy port wine cheddar rolled into a ball (or a log) then covered in buttery spiced chopped pecans and flat leaf parsley. Elevate your cocktail party memories with this awesome appetizer recipe I made for #ProgressiveEats! | pastrychefonline.comPastry Chef Online WelcomeWhen I chose the theme for this months Progressive Eats post, Wine and Cheese, I wasn’t interested in wine and cheese pairings. All the recipes this month contain either wine, cheese or a combination of wine and cheese. At first, I wasn’t really sure what to make. I honestly didn’t have a port wine cheese ball recipe on the brain, but once it occurred to me, I couldn’t unthink it. It had to happen. And so it has.

Delicious semi-soft-to-semi-hard cheese blended with cream cheese and a bit of half and half is the basic recipe for any sort of cheese ball. The truly magical ingredient here is the port. And not just a splash of port straight from the bottle either. Reducing the port by a factor of 8 yields a thick, intense and sweet syrup bursting with the pure essence of port without the excess liquid that could potentially cause the cheese ball to weep. I can report that, once you make this port wine cheese ball recipe, it will stay in perfect shape for at least a week, even when rolled in nuts. Right before serving, all you need to do is give it a quick roll in finely chopped herbs of your choice for a bit of color, and you’re ready to go!

Stay tuned after the recipe for all the other wonderful Wine and Cheese offerings for this month’s Progressive Eats meal.

This port wine cheese ball recipe will take you straight back to the 70s and 80s when port wine cheese was all the rage. The only difference is you'll wonder why this version tastes so much better than you had remembered! Sweet/tangy port wine cheddar rolled into a ball (or a log) then covered in buttery spiced chopped pecans and flat leaf parsley. Elevate your cocktail party memories with this awesome appetizer recipe I made for #ProgressiveEats! | pastrychefonline.comGet the Recipe

Comments

  1. says

    Wow, adding syrupy port was genius! What a terrific, irresistible way to combine wine and cheese! Thanks for hosting, Jenni!!!

    • says

      Thanks Liz! And once you have the syrup, the cheese ball comes together really quickly. I will definitely be bringing this one back for holiday parties! Looking forward to your mascarpone cheesecake for dessert!

  2. says

    I have a bottle of port that a friend gave me a while back and I’ve never done anything with it. Wonder if it’s still good? If it is, I’m definitely pouring it into this cheese ball! As always, you take a recipe and improve on it – I learn so much from you Jenni.

    • says

      Oh Laura, that means so much to me! Thank you! And I bet your port is fine. The alcohol content is pretty high which keeps things from getting squirrely, especially if it’s unopened. You’ll have to let me know if this version lives up to your recollections! =)

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