4 Reviews

So very good. Was a hit at the annual Glogg Christmas party. One person wrote they reduced the port wine from a bottle to just under a cup! Where does the recipe say a bottle? Unless you drink everything while making it instead of a cup.

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dibalach December 18, 2014

Added 1T to cheese and butter mix before blending all together. Reduced the port from 1 bottle to just under a cup, a delicious syrupy scant cup and and 1/2 of the port reduction in 1/2 the cheese mixture. Roughly mixed the 2 cheeses and chilled before rolling in toasted crushed pecans and then chilled firm. Deep scary looking purply cheese - not the prettiest but OMG delicious. Perfect for Halloween pumpkin carving party next to the braised partially peeled sliced tongue! Thanks for the great base recipe. Total keeper!

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Buster's friend October 27, 2013

My husband loved this recipe. I only used 1/4 cup of port and it made one cheese ball and two cheese logs. It has a nice subtle port flavor. I also made it two days ahead of time so the flavors could mingle while it refrigerated. I might try more port next time as it mellows out in the fridge with time.

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MrsAlderson December 27, 2012

This is very good. It does taste like the port wine cheese balls I used to buy at the store. I found that 1/4 cup port wine worked for me. I guess my food processor is too large to adequately mix such a small amount of butter with the port wine. It sort of slung it all around, but didn't combine it well, so I ended up just adding the cream cheese and cheddar mixture back in with the butter and wine and mixing it all together in the food processor. That worked out great. I should mention that this recipe makes a ridiculously HUGE cheese ball. I formed it into a log shape instead of a ball, because I wanted to be able to cut slices of it, and I thought the nuts would cover more of the cheese that way, too. (I used toasted walnuts.) This really should be made a day in advance, I think. I thought it was pretty salty right after I made it, but after it sat in the fridge for a while, the flavors seemed to meld together and the saltiness seemed to mellow out a bit. Very good stuff, but next time I'll half the recipe!

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Heaven's Kitchen July 09, 2009
Port Wine Cheese Ball