I am so glad you have stopped by to check out my port wine cheese ball recipe!
When 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.