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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.
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!
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.
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!