What Is Port Wine Cheese? (Solution found)

  • Port wine cheese is an orange- and red-colored cheese or cheese spread that is heavily dosed with alcoholic port wine as it is made. It is typically used as a cheese spread on foods such as crackers. What kind of cheese is port wine? While not considered a gourmet foodstuff, port wine cheese is still enjoyed by many people.


What kind of cheese is port wine?

While not considered a gourmet foodstuff, port wine cheese is still enjoyed by many people. It is typically a blend of port wine and cheddar cheese, a sharp tasting cows’ milk cheese that is very popular in the United States and Great Britain. Port wine is a fortified wine with its origins in Portugal; hence its name. 4

Does port wine cheese have wine?

Port wine cheese is an orange- and red-colored cheese or cheese spread that is heavily dosed with alcoholic port wine as it is made. Port wine cheese is a mass-produced product in the United States.

Is port wine cheese spread real cheese?

Cold pack cheese spread is made by blending cuts of grade A Wisconsin state brand natural Cheddar cheese with cream and other dairy ingredients. The components are processed until a smooth, spreadable texture is achieved.

How much alcohol is in port wine cheese?

Yes, there is approximately ½% alcohol by volume.

What does port cheese taste like?

Port Salut is a semi-soft natural cheese that is most recognized by its orange rind. Don’t be put off by the smell—which can be strong because it’s a washed rind cheese. It will still have a relatively mild flavor—savory and slightly sweet.

Is port wine cheese sweet?

Port is a pretty tried-and-true cheese pairing, bringing a range of sweet, fruity, and toasty notes that bring out the best of a diverse array of cheese.

Does port wine make you drunk?

Sherry and port will get you drunk more quickly than most other alcoholic drinks and they also cause the worst hangovers, doctor warns. It may seem a harmless tipple for grannies and great aunts, but a glass of sherry on. You have to drink quite a lot to get drunk.

Why is it called port wine?

port, also called Porto, specifically, a sweet, fortified, usually red wine of considerable renown from the Douro region of northern Portugal, named for the town of Oporto where it is aged and bottled; also, any of several similar fortified wines produced elsewhere.

How long does port wine cheese last after opening?

Though ideally finish a Ruby Port within 1 month – and finish a Tawny Port within 2 months after being opened. White Port: White Port typically *(once open should be stored in the fridge) will last 2 – 3 weeks after being open, without any obvious deterioration.

What does port wine cheese go with?

Blue cheese is the classic pairing for port wine. But port can also pair easily with the strong flavors of aged gouda, gruyere, romano, cheddar, and parmesan.

What does port wine look like?

Port is a sweet, red, fortified wine from Portugal. Port wine is most commonly enjoyed as a dessert wine because its richness. There are several styles of Port, including red, white, rosé, and an aged style called Tawny Port. Real Port Wine can only be made in Portugal.

What is port wine fortified with?

Port: Port wine hails from Portugal, and specifically, the Duoro Valley. Grapes must be grown and processed in the region, and to become port, the wine is fortified with unaged brandy before fermentation is complete to yield a product with around 20 percent ABV.

Is port wine healthy?

“Like red wine, port contains heart healthy antioxidants,” she added. Drinking too much could lead to high blood pressure, obesity, stroke, and other health problems.

What percentage alcohol is port?

Port is much sweeter than other kinds of wine, which is why at most wine tastings, it’s classified as a “dessert wine”. Since the wine is fortified with spirits, port typically has a much higher alcohol content compared to other wines, with an alcohol by volume (ABV) measure of 20%.

How can you tell if cheese is spoiled?

Cheese: It smells like sour milk. If you spot mold on a hard cheese, it’s generally safe to cut off the moldy part and eat the rest, since the spores likely will not have spread throughout the cheese. Another sign that a cheese has gone bad is a smell or taste of spoiled, sour milk.

Port wine cheese – Wikipedia

For producers of Champagne and sophisticated collectors of the world’s most famous bubbly, what everyone else considers to be the standard bottle of wine — the 750-milliliter bottle that fits snuggly into wine racks or that can be chilled upright in the fridge — doesn’t quite measure up to their expectations. Despite the fact that he works at Mot Chandon, Benoit Gouez maintains a lighthearted demeanor even when discussing the company’s sparkling wines. Gouez poured non-vintage Moet from ordinary 750-milliliter bottles during a small trade tasting at Lacroix in Philadelphia.

Ghoulishly, Gouez said nothing.

A magnum is the “normal” bottle for Gouez and other Marne Valley cellar masters, according to the French.

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Moreover, how are these massive bottles of wine preserved and served?

Mathieu Roland-Billecart, the seventh generation to lead the family-ownedBillecart-Salmon Champagnehouse, explains: “The advantage of magnums is that the oxidation process is slower than it is in regular bottles.” Because magnums keep their freshness for a longer period of time than bottles, you may mature them for a longer period.

The usage of magnums in the cellars of some Champagne houses is not without its benefits.

Bollinger, one of the most prestigious producers, does not store its reserves in large barrels or tanks, as explained by author Richard Juhlin in his book “A Scent of Champagne.” Bollinger, one of the most prestigious producers, does not store its reserves in large barrels or tanks, as explained by author Richard Juhlin in his book “A Scent of Champagne.” “The reserve wines are kept in magnum bottles under modest pressure until they are ready to be decanted and blended,” Juhlin explains.

  1. “The 750-milliliter bottles are ready to drink before the magnums,” says Alice Paillard, daughter of the brand’s founder, who explains why Bruno Paillard offers them first for sale.
  2. Champagne and still wine collectors with huge wine cellars are known to purchase magnums and even larger bottles – not only for Champagne, but also for other types of wines.
  3. Recent auctions by the Acker auction house included a significant Champagne collection consisting of several hundred bottles that dated all the way back to 1917.
  4. Magnums, on the other hand, may provide a storage challenge for those who like to amass a collection, as the bottles “will not fit in the more typical, cubbyhole type racks,” according to Don Cochran ofCellarium, a wine cellar design business.
  5. While champagne manufacturers and wealthy collectors prefer to think of magnums as regular bottles for more practical reasons such as aging potential and resale value, partygoers and those organizing huge gatherings enjoy enormous bottles of bubbly simply for the novelty factor.
  6. “Even though it’s a larger bottle, it’s the same size as a standard cork,” she says.
  7. To prevent the volatility of all those additional bubbles, Robertson recommends that magnums be kept at lower temperatures than ordinary bottles.

In order to avoid the difficulties of managing huge bottles amid delicate glasses in a small space, he prefers to pour from a side table and then serve from a serving tray.

” A particularly memorable night of service featured a large number of magnums being passed around the restaurant, which resulted in extremely stiff shoulders and upper back the next day.

As the time was ticking down to midnight on New Year’s Eve, Master Sommelier Doug Frost of Kansas City was forced to open a magnum of wine in the midst of a busy dance floor with the help of a waitress.

‘I was still out there, attempting to rip that f*cking cork out of it, a minute or two after the applause and chanting stopped.’ The use of a wrench was finally necessary.

In another instance, Frost recalls, “there was the time Isabereda magnum,” referring to the fancy sommelier tradition of striking the neck of a Champagne bottle with a short sword to open the bottle.

His response: “That was obviously foolish.” Despite the difficulties in serving, most sommeliers agree with the Champagne cellar masters that magnum Champagne bottles are their preferred size of Champagne bottle to use.

‘The wine matures and develops at a much slower and more elegant pace,’ Goldstein observes. Plus, according to somms, customers who order magnums are typically in a celebratory mood and are in the mood to drink (and tip generously). On the 22nd of June, 2021,

See also

  • Port Salutcheese
  • List of cheeses
  • List of spreads
  • Pub cheese


  1. The following cheeses and spreads are available: Port Salutcheese, Cheese List, and Pub Cheese.
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What is Port Wine Cheese?

Chef One or more varieties of cheese are combined with port wine to create port wine cheese, which is served as a snack or appetizer. The two ingredients are then combined to produce a thick spread that is either packed into a crock or molded into a ball or log shape. Cutting off a chunk of this cheese and putting it on a piece of bread or crackers is the most common way to consume it. Some people may also use it as a dip for raw veggies, which is another option. Although it is readily accessible in many shops, it is frequently cooked at home by home cooks for parties and other gatherings.

  • Port wine and cheddar cheese are frequently combined in this recipe, which is particularly popular in the United States and Great Britain because of its harsh flavor and biting texture.
  • Fortified wine is defined as wine that has been fortified by the addition of a neutral spirit to the vats during the fermentation process.
  • Because of its robust flavor and sweetness, port wine pairs nicely with cheeses that are sharp, bold, and savory.
  • On the other hand, port wine cheese is typically served as an appetizer or cocktail party hors d’oeuvre, frequently accompanied by a variety of crackers, sliced breads, and crudites.
  • Many individuals choose to create their own spread instead of purchasing port wine cheese, which is readily available in most supermarkets in the United States.
  • Various seasonings like as garlic, mustard, and Worcestershire sauce can be used to season the dish.
  • Others direct the chef to shape the ingredients into a ball or log that will be rolled in chopped nuts before baking.
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Port Wine Cheese Spread

  • Cold pack cheese spread is created by combining slices of grade A Wisconsin state brand natural Cheddar cheese with milk and other dairy components to form a thick, spreadable paste. The components are treated until they acquire a smooth, spreadable texture. The term “cold pack” refers to a product that has been produced without the use of heat, allowing it to be as close as possible to natural cheese slices while still offering the convenience of being spreadable. This delightful cold pack cheese is flavored with fruity port wine and has beautiful golden Wisconsin Cheddar cheese. A spread over crackers or crusty toast, the smooth, creamy texture is the ideal accompaniment to your favorite dish or to serve on its own. Port Wine cheese spread is contained in each jar and weighs 8 ounces. The cold pack cheese spread does need to be refrigerated after being made. Pine River’s Port Wine Cold Pack was awarded the Blue Ribbon at the World Dairy Expo in 2015. It was founded in Newton, Wisconsin in 1963 by the Lindemann family and continues to be family-owned and run today. Since the late nineteenth century, the Lindemann family has been engaged in the production of cheese. It is their specialty to manufacture award winning Wisconsin cold pack cheese foods (crock spread) and Wisconsin pasteurized and processed cheese spreads.


  • AlcoholRum
  • WinePort, Cabernet Sauvignon, Chardonnay
  • BeerAmber Ale, Belgian Ale, Cider, India Pale Ale (IPA), Saison Ale (Scotch Ale)
  • LiquorRum
  • Scotch Ale (Scotch Ale)
  • Liquor


  • AlcoholRum
  • WinePort, Cabernet Sauvignon, Chardonnay
  • BeerAmber Ale, Belgian Ale, Cider, India Pale Ale (IPA), Saison Ale (Scotch Ale)
  • LiquorRum
  • Scotch Ale

Port Wine Cheese Makes Me Feel Like a Rich Girl

A heartfelt ode to the colorful, delectable dessert that has provided decades of enjoyment at Christmas gatherings throughout the world. I’m well into my forties, know my Mimolette from my Morbier, and like to think that I’m self-assured and unafraid to express my enthusiasm for the things I enjoy. However, when a buddy made fun of me for serving a store-bought port wine cheese ball with our drinks a few years ago, it hit me hard and left a lasting impression. It bothered me because, well, that’s impolite, but partly because it made me feel like my inner 10-year-old self had been pushed into a mud puddle while still dressed in her best party dress.

  1. My pride was wounded, but not one word of his argument that port wine cheese was declasse could shake my decades-long attachment to this garish, nut-crusted sphere of spreadable cold-pack cheese.
  2. We all grow up with different standards for what constitutes “fancy.” It’s possible that some children consider private jet vacations to, say, Montenegro (yeah, I just Googled “where do affluent people go”) to be a natural privilege that they were born into.
  3. Despite the fact that my first-generation Italian-American grandpa (who lived through the Great Depression) assisted my parents in purchasing their first automobile, he insisted on them foregoing the built-in radio since no one should waste money on a luxury like that.
  4. However, somewhere along the line in elementary school, I discovered a loophole.
  5. That became untenable as the enterprise grew, and one Christmas, my father came home with a Kroger gift voucher instead, and oh holy night, he informed my mother and sister and me that we could each pick out something unique from the Kroger store.
  6. Is there anything more refined than combining cheese and wine, especially if it’s scattered liberally on a Ritz-Carlton floor?
  7. Being the most fashionable fifth grader in your Kentucky suburb would be impossible without a little noblesse oblige; otherwise, you’d come out as snobbish.
  8. They may have simply thought, “Hey, our weird kid really likes cheese, and it’s nice that she shares,” but the result was that a store-bought port wine cheese ball, girded in chopped almonds and as vividly hued as a Ft.

No doubt, I could painstakingly construct my own out of scraps of artisanal this and that, and it would no doubt impress my holiday guests and other such people, but it wouldn’t glow quite as brightly, boast quite the same Plasticine heft, or coat the roof of my mouth with quite the same luxurious coating, reminding me with each swipe of my tongue that I can afford to be happy on my own terms.

You may keep your corny remark to yourself, if you want to be respectful.

What Is Port Wine Cheese? – Productos Furia

Traditionally, port wine cheese (also known as port wine spread) is an orange- and red-colored cheese or cheese spread that is extensively dosed with alcoholic port wineasitis produced. It is commonly used as a cheese spread on meals such as crackers and bagels.

What kind of cheese is port wine?

Despite the fact that port wine cheese is not regarded a gourmet cuisine, it is nonetheless appreciated by many people. Port wine and cheddar cheese are frequently combined in this recipe, which is particularly popular in the United States and Great Britain because of its harsh flavor and biting texture. Port wine is a fortified wine that has its origins in Portugal, which is where the name comes from.

Is port wine cheese real cheese?

(A word regarding port wine cheese: Port wine cheese is not considered gourmet. A sharp cheddar, acidic cream cheese, and sweetport wine are blended together to create an American snackcheese. It’s best served at room temperature, because it’s more spreadable at that temperature.

Does port wine cheese need to be refrigerated?

Approximately 8 ounces of Port Wine cheesespread are contained in each container. Refrigeration is required for the cold pack cheesespreadd.

How long does port wine cheese last?

Refrigerated cheese will keep for approximately 30-60 days after being made.

Does Taylor Port get you drunk?

It causes you to become inebriated I can finish a bottle of wine by myself in one night at 18 percent ABV, which will make you intoxicated!

Do you drink port with cheese?

It pairs beautifully with salty, dry cheeses like as Parmigiano Reggiano (Parmesan), cheddar, Comté and Pecorino, and may be served slightly chilled. TawnyPort can be served slightly chilled or at room temperature.

What do you eat port wine with?

Foods that go well with port wine include:

  • Cheese. It’s normal to serve wine and cheese together, but substituting a Port for the wine may make the experience even more enjoyable. Chocolate Cake
  • Making Port Wine Sauce
  • Sorbet
  • Pickles and Olives
  • Making a Chocolate Cake

What is port wine best served with?

Wine made from port grapes is quite versatile and may be enjoyed with a wide variety of foods. A variety of exquisite cheeses, dried fruits, and walnuts are typically offered with it at the conclusion of a meal as an accompaniment. A refreshing aperitif like Taylor Fladgate’s Chip Dry and Tonic is a great example of how to serve it cold.

Is Port wine healthy?

“Port, like red wine, is high in heart-healthy antioxidants,” she continued. High blood pressure, obesity, stroke, and other health concerns can result from excessive alcohol use.

Can you freeze port wine cheese?

You may prepare it ahead of time and then bring it out whenever you are ready to serve it to your guests. In addition, thecheeselogfreezeswell. Refrigerate the cheese covered in plastic for up to 4 months before serving.

Who invented port wine cheese?

You may prepare it ahead of time and then bring it out whenever you are ready to serve it. This also applies to the cheeselog. Wrap the cheese in plastic wrap and place it in the freezer for up to 4 months.

Is there a cheese that doesn’t need refrigeration?

Even when not refrigerated, certain cheeses retain their natural structure and flavor without any additional cooling. Cheeses that are delicious even when not refrigerated include: Goudas, Parmigiano Reggiano, Piave, Grana Padano, and Mimolette are examples of super-aged cheeses, the majority of which are more than two years old.

How long does cheese last in the fridge?

When properly stored in the refrigerator, an unopened package can survive between two and four months if it is not opened.

A partially opened bag of Parmesan or a block of cheddar, on the other hand, will keep for around six weeks in the refrigerator.

How do you store cheddar cheese after opening?

If you want to extend the shelf life of a chunk of cheddar cheese after it has been opened, wrap it securely in plastic wrap or aluminum foil; for even better results, wrap the cheese first in waxed or parchment paper and then in plastic wrap before refrigerating it.

Port Wine Cheese Spread

a few quick facts Approximately 7.6 oz. To 20 oz. in size, depending on origin and unit size.

The Flavor Experience

Our Port Wine DB Cheese Spread, a cheese snack that everyone enjoys, combines the caramel and dark fruit tones of ruby port with the sharp, savory notes of old cheddar to create a delicious cheese snack. This DB Signature Cheese, which has the scoopable consistency we enjoy in our spreads, is guaranteed to be rolled up, stuffed into, and spooned all over the place.

The Story

Port and cheese are a tried-and-true match, with the port providing a spectrum of sweet, fruity, and toasted aromas that bring out the best in a wide variety of cheeses. Incorporating wine into cheese, whether to encourage ripening of the washed-rind rind, to impart flavor (intentional or not) from the outside-in, or to ripple through the paste, has been a long-standing tradition. Even if we can’t exactly remember when we first discovered this spreadable kind of port and cheddar combo, do you really want to go back to a different time?

Usage Tips

Thick slices of pumpernickel bread and a robust grain mustard, such as Pommery Moutarde de Meaux, beckon a tub of Port Wine Spread, as do dark, nutty beers and a huge bowl of pretzels. No Christmas is complete without the cheeseball, which served as my first introduction to cheese as a youngster. Scoop out the contents of this little container and roll it around a pan of chopped pecans or slivered almonds until it is completely covered. You’re well aware that this is exactly what you’ve been wanting to do all along.

A Unifying Nostalgia for Port Wine Cheese

A single little cube of old cheddar, sucked like a lozenge after leaving a wayside cheese store, will have the flavor trailing out for kilometers,” says the author. Amy Thielen’s The New Midwestern Table is one of my favorite cookbooks because of phrases like these. not only for its recipes, but also for the literature that it contains And then there’s the cheese. When it comes to Midwest cookery, Thielen creates a wonderfully pungent vision of the Midwest as a leading destination for fromage lovers—and this turophile is itching to take a road trip through Wisconsin’sscheese-tasting rooms along Interstates 80 and 90 to get her fill (as recommended to me by the author).

  1. Unfortunately, I couldn’t locate a cheese that old in my area, so I had to make do with whatever name-brand cheddar I could get at the little bodega down the street.
  2. The result was delicious (my hand slipped, which I would later discover was a very happy mistake).
  3. It should have the consistency of putty, not rock-hard but harder than mayonnaise, Thielen said in his recipe for apricot putty.
  4. During this time, I made the port syrup, which was just a matter of cooking ruby port with a little brown sugar until it became sticky.
  5. On my serving dish, I garnished it with toasted walnuts and drizzled the whole thing with my glittering port reduction, all while watching the syrup run down the edges, slowly, like cooked candy.
  6. After hearing Thielen’s recommendation that this spread be served with crackers, I threw on a big serving of Wheat Thins (the tastiest cracker, in my opinion) onto my plate, poured myself a glass of red wine, and got to work cutting into the spread.
  7. The sticky, raisiny port syrup had a distinct taste of concentrated concord grape juice and went perfectly with the salty-sharp, spicy pounded cheese that was served beside it.
  8. However, prior to this cookbook, I had never heard of pounded cheese and neither had any of my Midwestern friends who were also unaware of its existence.
  9. When you search for “pounded cheese,” Thielen’s recipe is the one that appears the most frequently across numerous search results, according to Google.

“Cut a pound of good mellow Chedder, Cheshire, or North Wiltshire cheese into thin bits; add to it two, or three ounces of fresh butter if the cheese is dry; pound, and rub them well together in a mortar and pestle until it is quite smooth,” writes William Kitchiner, M.D., in The Cook’s Oracle(1817).

  1. Alternatively, this habit of slapping butter into cheese may be observed with powerful Roqueforts that require a milder flavor to be balanced off.
  2. “Pull” the cheese and butter together, Meyer instructs (a considerably greater butter-to-cheese ratio than Kitchiner’s), “until you get a smooth paste,” he says.
  3. Although I unintentionally put more cayenne pepper to my cheese than I should have, the increased heat was precisely what made each bite so very enticing and delicious.
  4. “Can you tell me what pounded cheese is?” As I would later discover, the term “cheese spread” is used to refer to modern recipes for pounded cheese.
  5. Until substitute for the mortar and pestle, often known as pounding, Irma S.
  6. More than anything else, the dish’s namesake appears to relate to the gadget that is used to mix the cheese and butter in the first place.
  7. Other than the blender, one item that hasn’t changed is the list of ingredients used in the recipe.
  8. As Berghauer and I talked about cheese spreads in the Midwest, he mentioned a particular store-bought product that had, without a doubt, a grand-ambassadorial cult following in the region: Merkts Port Wine Cheese Spread, which is made with port wine.

In his words, “Merkts were something that older folks usually brought to picnics, potlucks, and everything else.” Later on, my field study (which consisted of polls of my Twitter and Instagram followers) would confirm this same point of view:

  • “I believe it is a Midwest phenomenon. When the grownups came around, it was a wonderful occasion.” When I was a youngster growing up in the Midwest, it was at every party I attended with my parents. “When I was a youngster, my mother used to purchase it every now and then, and I thought it was so elegant.”
  • “My parents used to have New Year’s Eve parties.” Seeing a tub of it among the Holy Cow 2-liters would make me jump up and down.” While visiting my grandmother, I used to steal spoonfuls of this dish—it was the traditional starter. ” My father’s clients used to give it in gift baskets around the holidays.”
  • “My mother and grandmother still purchase this when we get together!” We always serve Triscuits and wine with our meals.”
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My attention was drawn to a pattern: “my mother,” “my father,” “my parents,” “my grandmother,” and “grownups.” The personal stories shared by everyone about this spread were particularly interesting to me because they revealed memories of these people not as adults consuming the food, but rather as children who witnessed the adults in their lives focusing the most important celebrations of their lives around the hot pink and orange plastic tubs.

I was filled with nostalgia for a history that was never even my own since it all seemed so wonderful to me.

As if cheese and wine weren’t already sophisticated enough, what could be more sophisticated than a blending of the two, especially if it were spread liberally throughout a Ritz?” This is the one point of discord in my crowdsourcing of personal histories on social media: everyone eats port wine cheese with a different cracker, which is the one thing that is consistent.

“Same water crackers,” another person said.

I was told by Berghauer that it goes particularly well with salty crunchy pretzels.

Port Wine Cheese Ball Recipe

Friends, I’m here today to talk about port wine cheese, which happens to be one of my favorite cheese spreads. In a crockpot or wrapped in a port wine cheese ball loaded with spiced nuts and herbs, this retro appetizer staple is crisp and delectable. It’s no secret that I grew up eating port wine cheese, or more specifically stealing it from the crock in the door of the refrigerator, and this copycat port wine cheese recipe is a near-exact replica of my childhood favorite cheese spread. Another excellent appetizer is my spicy smoked pimento cheese recipe, which is also available online.

Thank you for taking the time to visit!

Wine and Cheese: A Match Made in Heaven

Not only does wine make a wonderful combination with cheese, but cheese and wine also work well together as components in recipes as well. Take, for instance, cheese fondue! When the acidity of the wine cuts through the fattiness of the cheese, it permits you to Eat More Cheez!. Is this another another winner in my book? The port wine cheese ball is a retro-classic appetizer and cocktail party favorite that has been around for decades.

What Is Port Wine Cheese?

To be really honest, it is pretty much exactly what it sounds like it is. Cheese spread that has been blended with a substantial amount of port and then formed into a ball or log, or occasionally just packed into crocks, is what port wine cheese is all about. What distinguishes mine from others is that, rather of using plain port or a gelatin port mixture (like in some other recipes I’ve seen on the Internet), I use a gelatin port mixture. I found that unpleasant), and I’ve included a significant port decrease to compensate.

When port is reduced on the stove, it becomes nearly non-alcoholic and extremely tasty, even when only a small amount is used to dress the cheese plate. The whole purpose of port wine cheese is that it is difficult to put down once you start eating it, so you will certainly want to try making some!

How to Make a Cheese Ball

The truth is that the phrase means virtually everything it sounds like. Cheese spread that has been blended with a substantial amount of port and then formed into a ball or log, or occasionally just packed into crocks, is what port wine cheese is made from. Instead of using plain port or a gelatin port mixture (as I saw in one of the recipes I found on the Internet), I used a gelatin port mixture. The fact that I found it disturbing led me to implement a significant port decrease. Reduced port is practically non-alcoholic and extremely tasty, even when only a little amount is added to the cheese after it has been reduced.

  • Delicious semi-soft-to-semi-hard cheese combined with: cream cheese or other soft cheeses such as goat cheese
  • A touch of cream or half-and-half to get the desired consistency
  • A touch of cream or half-and-half to achieve the desired consistency

After mixing, you’ll have a cookie dough consistency, which you may use for a variety of things, including:

  • Pack into crocks or covered jars
  • Shape into logs
  • Roll into a ball and then top with anything you’d want (nuts, herbs, etc.)
  • Bake at 350 degrees for 30 minutes.

The roasted nuts of my preference are almonds or walnuts, but my friend Laura has a wonderful recipe for apomegranate cheese balls covered in bright ruby red pomegranate arils that I must share with you! It’s just stunning!

What Makes This Port Wine Cheese the Best?

In most other “copycat” recipes for port wine cheese that I’ve come across on the internet, either you blend straight port in with all of the cheese, which I think gives the cheese a harsh edge from the alcohol, or instead of making the cheese spread, you make a sort of “port Jell-o” out of port and gelatin and then layer that in with the cheese spread. Because gelatin is an animal product, when you use it in a vegetarian dish that would otherwise be vegetarian, you are instantly converting it into a non-vegan one.

This brings me to another reason why this cheese spread is the best: it’s delicious.

In this case, the port is reduced by a factor of 8 and the result is a thick, intense, and sweet port wine reduction or syrup bursting with the pure essence of port.

How to Make a Port Wine Reduction

Making a reduction, whether with port wine or another liquid, is a simple process. To begin, simply measure out the amount of liquid you want to reduce (by half? by four?, etc.), decide how much you want to reduce it by, and gently simmer it on the stove until it reaches the desired reduction. When reducing 1 cup of liquid by half, you would frequently measure the simmering liquid until it reached 1/2 cup, like in the following example: If you’re reducing it by a factor of four, you’ll want to simmer it until it measures 1/4 cup less than the original cup.

Port Wine Cheese Ball: Tips for Making Ahead

The combination of cheddar, cream cheese, and a concentrated port wine reduction results in the most delectable port wine cheese ball that will not leak even after several days in the refrigerator, according to the recipe.

  • Make the port reduction ahead of time and store it in the refrigerator for up to several days. You may also prepare and construct the cheese ball a few days ahead of time, depending on how busy you are. Absolutely
  • In fact, you may even coat it with the chopped nuts ahead of time. To prepare it before serving, just roll it in some chopped herbs (optional, but great as a garnish) and let it aside at room temperature for approximately 45 minutes to achieve the optimum texture. Enjoy

More Retro Classics

I’m not sure about you, but I believe that recipes that have been around for decades have been around for a reason: they’re fantastic recipes, and they should be honored for what they are! My all-time favorite appetizer, which comes under the category of “pouring anything over a block of cream cheese,” is Cream Cheese and Red Sauce, which is a combination of cream cheese and red sauce. Sweet and tangy sauces are poured over creamy cheese and served with crisp crackers on the side. Y’all. What I grew up knowing as “Poppy Seed Party Ham Biscuits,” but which now days is more often referred to as “Ham and Cheese Sliders,” is another favorite of mine.

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  2. In the event that you have a pressing query, please send me an email, and I will answer within 4 hours, unless I am sleeping.
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  • Room temperature 8 ounces extremely sharp cheddar cheese (the orange kind is more typical)
  • At room temperature, 3 oz cream cheese plus 1 Tablespoon, divided use
  • 3 oz half-and-half (straight from the fridge is good)
  • 3 oz sugar
  • 3 oz vanilla extract salt to taste (about 1/4 teaspoon of kosher salt)
  • A generous 1 1/2 teaspoons port wine reduction, divided into two halves

For the Nuts

  • 2 tablespoons unsalted butter, a pinch of salt, 1/2 teaspoon hot smoky paprika, or to taste
  • 1 1/2 cups pecans

To Serve

  • Fresh herbs of your choice, coarsely chopped, for rolling (optional)


  1. Pour the port into a small saucepan and bring it to a boil over high heat until it is reduced to a thick syrup with a volume of approximately 1/4 cup. Keep an eye out for the final few minutes. As the concentration of sugar in the mixture increases, the likelihood of it burning increases. In order to ensure that the bubbles do not transition from “watery boiling” bubbles to a thicker, syrupy form of boil, occasionally pour the mixture into a heat-proof liquid measure to check for volume. Remove from the oven and set aside to cool

For the Port Wine Cheese Ball

  1. Cut the cheddar and 3 ounces of the cream cheese into approximately 1 inch cubes “Cut the vegetables into bits and set them in the bowl of your food processor. Begin by pulsing the cheese to break it up into small pieces before simply letting it run
  2. Half-and-half should have a hearty 1/2 teaspoon of the port wine reduction and a pinch of salt added to it. Using the feed tube, slowly pour the dairy mixture into the machine. Process for about 2 minutes, or until the cheese mixture is very smooth and silky smooth. Taste it and season with a pinch more salt if you believe it needs it. Clean the blade of the food processor and split the cheese mixture into thirds by eyeballing it in the food processor. Mixture should be divided into thirds and placed in a separate dish while the remaining third is processed in the food processor
  3. Add 1 slightly liberal teaspoon of port wine reduction and the remaining 1 Tablespoon of cream cheese to the third portion of the mixture. Continue to process until the mixture is smooth, scraping down the sides of the jar as necessary, until the mixture is a consistent purple-y hue. You may increase the amount of port wine concentrate you use if you want it to be more purple, but I was satisfied with the color of mine, so I stopped there. To prepare spread, in a dish large enough to handle all of the cheese combination (it produces about 2 cups or so of spread), layer the orange cheese and the purple cheese together in approximately 1/2-inch layers “layers: orange-purple-orange-purple-orange
  4. Orange-purple-orange-purple-orange
  5. Refrigerate until solid, at least 4 hours, after pressing plastic wrap directly into the surface of the cheese. Make a remedy for the pecans in the mean time.

For the Pecans

  1. Melt the butter in a large pan over medium heat until it is completely melted. Mix everything together with a spatula to ensure that all of the nuts are fully coated in the butter mixture
  2. Then remove from the heat and set aside. Cook, turning regularly, until the nuts are beautifully toasted and the butter is beginning to froth, approximately 5 minutes, or until the entire thing smells wonderful. Allow the nuts to cool completely spread out on several layers of paper towels. Once the nuts have cooled, chop them up into small pieces and set them aside.

To Assemble the Port Wine Cheese Ball

  1. Using a piece of plastic wrap, cover a work surface completely. Spread the interior of your “cheese mold” with a spatula, and then cut it approximately into quarters. Distribute the four quarters on a piece of plastic wrap, with the orange and purple stripes going horizontally down two of the quarters and vertically down the other two quarters. Although this is an optional step, I believe it makes the finished product appear more real and cool when you cut into it. Whatever method you choose to scoop the cheese onto the plastic wrap, draw the wrap up over the cheese and smoosh the cheese into a ball shape (you could also form two logs, or whatever you like)
  2. Spread the spiced pecans out on a dish in a thick layer and roll the cheese ball in the nuts until it is equally covered. Repeat with the remaining cheese balls. It’s possible that you’ll have to press some in with your hands. Simply make an effort to cover it evenly. Wrap the dish in a fresh sheet of plastic wrap until ready to serve. Toss the ball with the optional chopped herbs about 45 minutes before serving, and leave it to sit at room temperature for the best flavor and texture. You may serve it with crackers, pita chips, veggies, or whatever else you choose. Take pleasure in the delicacy of your retro-inspired creation
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It is not necessary to use all of the port reduction for this recipe; nevertheless, if you try to use a lower amount of port, you will wind up burning your kitchen. Adjust the consistency of the remaining reduction by adding a small amount of water until it is still syrupy but not too thick. This is great for berry pies, or you can simply put it in yogurt or anything and use as a topping for yogurt or whatever you like. Enjoy! The following nutritional information is based on 16 servings of approximately 1 oz each:

Nutrition Information

The recipe yields 16 servings at 1 teaspoon each. The calories per serving are 179. 16 g of total fat 6 g of Saturated Fatty Acids Trans Fat0g is an abbreviation for Trans Fat0g. 9 g of unsaturated fat Cholesterol25mg Sodium338mg Carbohydrates4g Fiber1g Sugar1g Protein5g The nutritional information presented here is provided as a convenience to you. It is calculated using third-party software and is only intended to serve as a general guideline. So far, so good, right? You should create this port wine cheese ball recipe if you only have one port wine cheese ball dish in your repertoire.

Take good care of yourself and have a wonderful day. Do you want new and updated recipes delivered to your email on a regular basis? Subscribe to my newsletter by clicking here to make it happen now! Here’s a link to my online piece about a quick New Year’s Eve snack.

This swanky retro Port Wine Cheese Ball with almonds has a sneaky heat balanced with the sweet port wine. It makes a lovely holiday appetizer but is delicious enough to eat all year.

This sleek throwback Port Wine Cheese Ball has a little kick of heat that is perfectly tempered by the sweetness of the port wine sauce. Using crackers or apple slices to spread the cheese over is a great party snack suggestion.

Watch how to make

Port Wine cheese is made from a blend of sharp cheddar, cream cheese, and port wine, among other ingredients. Because of the addition of port wine, thecheesemixture takes on an orange and crimson hue. It is delicious!

How to Make a Port Wine Cheese Ball

Making a Port Wine Cheese Ball is a straightforward process. Follow these straightforward steps:

  1. Preheat the oven to 350 degrees. To toast the almond pieces, bake them in a baking dish for 5 minutes or until they are lightly browned. Make a mental note to put it away. (Photo 1) Place the cheddar, cream cheese, port wine, Worcestershire sauce, cayenne pepper, and seasoned salt in a food processor and pulse until smooth. (See Photo No. 2) Pulse until the ingredients are entirely combined and smooth. (See Photo No. 3). Transfer the cheese mixture to a food storage container and set aside for 2 to 3 hours to allow the cheese to firm up a little more. (See Photo 4). Once the mixture has hardened, cut a piece of parchment paper and pour the mixture into the middle of the parchment paper. Form a ball with your hands. Forming the ball with the parchment paper will be easier if you have some help. (Photo 5) Cut a second piece of parchment paper to fit the first. Place the toasted almond slices on a piece of parchment paper
  2. Roll the cheese ball in the toasted almonds until it is fully covered with the toasted almonds
  3. Serve immediately. (See Photo 6).

Serve with sliced apples or your favorite crackers to round up the meal.


Serve with sliced apples or crackers of your choice.

Retro Appetizer

Serve with sliced apples or your favorite crackers to complete the meal.

Do you have to use almonds?

This cheese ball is made with almonds, and it is delicious. Tradition has it that the store-bought port wine cheese balls are also wrapped in almonds before being served. Some folks prefer it with nuts sprinkled on top. That is also a nice thing. I also like to add a little of cayenne pepper to the mix to add a little heat to balance out the sweetness and saltiness. With each mouthful, your taste buds will be tingling with excitement, yet it will not burn your mouth. A simple snack dish that is excellent for the upcoming holidays, Port Wine Cheese is quick and easy to prepare.

This posh throwback Port Wine Cheese Ball dish was published in the City View Magazine issue of December 2008.

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If you tried this quick homemade port wine cheese ball recipe and like it, please leave a comment and let me know how it turned out. I would really appreciate hearing from you, as would my readers. In addition, upload a photo of your stylish throwback snack on Instagram or Facebook, and tag @aforkstale with the hashtags #aforkstale. I’ll pass this information forward to my followers! xoxo!

  • I’d appreciate it if you could leave a comment and let me know how your handmade port wine cheese ball turned out. Readers and I would both appreciate hearing from you. Also, upload a photo of your snazzy throwback snack to Instagram or Facebook and tag @aforkstale with the hashtags #aforkstale! I’ll be sure to tell my friends and followers about it. xoxo!
  • Pre-heat the oven to 350 degrees. In a baking dish, roast 1 cup sliced almonds for 5 minutes, or until they are lightly browned. Set aside. In a food processor, combine 8 ounces sharp cheddar, 8 ounces cream cheese, 13 cup port wine, 1 tablespoon Worcestershire sauce, 14 teaspoon cayenne pepper, and 12 teaspoon seasoned salt. Process until smooth. Pulse until the ingredients are entirely combined and smooth
  • Transfer the cheese mixture to a food storage container and set aside for at least 2 hours to allow the cheese to firm up
  • (Optional) Once the mixture has hardened, cut a piece of parchment paper and pour the mixture into the middle of the parchment paper. Form a ball with your hands. To make the ball, you can use the parchment paper to aid you in the process. Make another piece of parchment paper out of the leftovers. Place roasted almond pieces on a baking sheet lined with parchment paper. The roasted almonds should be rolled around the cheese ball until it is completely covered with the toasted almonds. Serve with sliced apples or your favorite crackers for a delicious snack.

Note: Use freshly grated cheddar cheese for this recipe. There is a covering on pre-shredded cheese that inhibits it from becoming too dry and prevents it from breaking down adequately to absorb the flavors. calories: 121kcal|carbohydrates: 2g|protein: 4 g|fat: 10g|saturated fat: 4 g|cholesterol: 24mg|sodium: 173 mg|potassium: 74 mg|fiber: 0 g|sugar: 0 g|vitamin A: 275IU|vitamin C: 0.1 mg|calcium: 108 mg|iron: 0.4 mg

Reader Interactions

This item from the store is beautiful, however it is prohibitively pricey. There was just one recipe I could find for this, and it didn’t work. I poked about with it until I got it to look the way I wanted it. According to the way my coworkers were behaving, they believe this is the greatest option. I love it as much, and I hope the others that work at recipezaar do as well.


The serving size is 1 (906) g, and the number of servings per recipe is 1 AMT. PER SERVING percent. PERFORMANCE ON A DAILY BASIS The calories are 1287.6 and the calories from fat are 1058 g (82% of the total calories).

Total fat: 117.6 g (or 180 percent of total fat) Saturated fat accounts for 58.5 g292 percent of total fat. Carbohydrates in total: 12.8 g (4 percent). 3 g13 percent of the daily recommended intake of dietary fiber Sugars account for 6.2 g24 percent of the total.


  • Cheddar cheese and cream cheese are combined in a food processor until smooth. Continue pulsing the food processor on and off until the two ingredients are barely combined. Place the cheese mixture in a mixing basin
  • Butter should be processed until it is smooth in a food processor. Add Port Wine in little quantities at a time while the machine is running, processing gradually until the mixture is well combined. Combine the cheese mixture with the port wine and butter mixture. Using a spoon, combine the ingredients
  • Form the cheese into a ball and roll it in chopped pecans, or you may use walnuts if you want. Serve with crackers or crudites. Enjoy


This item from the store is lovely, however it is prohibitively pricey. There was just one recipe I could find for this, and it didn’t work. I poked about with it until I got it to look the way I wanted it. According to the way my coworkers were behaving, they believe this is the greatest option. Likewise, I find it enjoyable, and I hope the others at recipezaar do as well.”


Recipes can be found on theRecipestab, TV Videos can be found on theTV Videos tab, Facebook may be used to participate in discussions on all of my products, and you can email your questions and comments directly to me—nothing goes ignored. You can also find me on Twitter and Facebook. Have a good time! I had a feeling it would happen one day. Someone would corner me with the dreaded question: “Mel, do you have a favorite recipe for a cheese ball or spread on your blog?” “Mel, do you have a favorite recipe for a cheese ball or spread on your blog?” Yesterday was one of those days.

It was over a polite conversation and a glass of wine that she decided to remain, which brought up the issue of cheese and crackers (which I had spur-of-the-momently placed on the counter for us to munch on).

I couldn’t believe it.

We all have vices that we indulge in.

An American snack cheese produced by combining sharp cheddar, acidic cream cheese and sweet port wine in a cheese processor is called brie.

In addition to pieces, it’s also available rolled into balls or logs with nuts and/or packaged as crocks.

However, the color is more of a salmon hue, and it is just as delicious.

It was now time to admit my guilt.

It took me by surprise to discover that this 30-year-old buddy had never had a port wine cheese ball.

At the time I was her age (in the 1970s and 1980s), everyone who was anybody served a port wine cheese ball or log whenever they hosted guests.

It had vanished by the time we had finished our stay.

Due to the upcoming season six premiere of Mad Men (which will air in April), if you’re searching for a meal to add in your Mad Men party menu that is retro-themed, this is the recipe for you.

“Put it on a Ritz!” says the narrator.

* Ritz crackers and/or apple slices are recommended.

Nowadays, neufchatel cheese from France is frequently replaced.

Both are thick, sour, and easily spreadable on a sandwich.

What exactly does this imply?

It is all up to you.

12-15 minutes, tossing with a spoon approximately every 5 minutes, roast in the middle rack of a preheated 350 degree oven until gently browned and aromatic, 12-15 minutes total.


Process until the cream cheese is completely integrated, using a sequence of 30-40 quick on-off strokes.

Replace the cover and turn on the motor, processing until the mixture is smooth, about 20-30 seconds.

Transfer the mixture to a food storage container with a spatula and place in the refrigerator until the cheese is solid enough to remove from the container, approximately 2 hours or longer.

Make a half-circle with the cheese.

Making use of the palms of your hands and working as quickly as possible, shape the mixture into two equal-sized cheese balls (or logs if you prefer).

Begin by softly rolling each one in the toasted walnuts until a few nuts start to cling together, and then begin patting and pressing the toasted walnuts into each ball as you go.

Remove the following items from the refrigerator 30 to 45 minutes before serving: Personal Admittances of a Port Wine and Cheese Ball Connoisseur: It makes two 8-ounce cheese balls or logs from this recipe.

You may find Mel’s Mad Men Premier Night Menu Revealed under Category 11 if you want to see the whole menu, which includes everything from drinks to dessert.

“We’re all in this food globe together,” says the author. Melanie Preschutti is a writer and actress. (The following recipe, commentary, and photographs are courtesy of Melanie’s Kitchen/Copyright 2013)

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