Matured Port Wine Infused Cheddar Block
Craving those nostalgic Port Wine Cheese Balls from Hickory Farms, but with a twist? Give this homemade version a try! To ensure a spreadable consistency and ditch the artificial coloring, combine your cheese of choice ( we're using 10 oz. extra-sharp cheddar cheese and 10 oz. neufchatel cheese) in equal parts. Add 4 T port wine, 2 T Worcestershire, and 2 minced garlic cloves to the food processor and process until smooth.
Make four equal-sized logs, wrapping each in plastic wrap and refrigerating for at least a few hours to set, up to 2 days. Before serving, roll the logs in toasted walnuts for a delightful crunch. No need to worry about smooth industrial processed versions - your guests will love the homemade twist on a classic!
Yield: Four 5 oz logsDifficulty: EasyTotal: 3 hours, active: 15 minutes
Ingredients:
- 10 oz. extra-sharp cheddar cheese, shredded
- 10 oz. neufchatel cheese
- 4 T port wine
- 2 T Worcestershine (Worcestershire Sauce)
- 2 garlic cloves, minced
- chopped, toasted walnuts
Enrichment Data:
This homemade Port Wine Cheese Balls recipe offers a modern take on a classic appetizer. Instead of using cream cheese, we switched it to neufchatel cheese for a lighter texture. Don't forget to toast the walnuts for an added crunch!
To make it easier, the cheese mixture can be prepared up to 2 days in advance and kept in the refrigerator, saving you time when it's time to serve.
For a smoky flavor, consider adding smoked paprika to the cheese mixture. This will bring the authentic Hickory Farms taste to your homemade version!
Finally, garnish your Port Wine Cheese Balls with fresh herbs such as parsley or chives for a pop of color. Enjoy as a standalone appetizer or serve as part of a charcuterie board!.
- In this modern take on a classic appetizer, we combine extra-sharp cheddar cheese and neufchatel cheese in equal parts to create a spreadable consistency for our homemade Port Wine Cheese Balls.
- To enrich the flavor, we suggest adding 2 minced garlic cloves, 2 T Worcestershire, and 4 T port wine to the food processor and processing until smooth.
- Once the cheese mixture is processed, divide it into four equal-sized logs, wrap each log in plastic wrap, and refrigerate for at least a few hours to set, up to 2 days.
- For an added crunch, roll the logs in chopped, toasted walnuts before serving, ensuring your guests will love the homemade twist on a classic cheese ball.
