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    You are in: Home / Recipes / Port Wine Cheese Ball Recipe
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    Port Wine Cheese Ball

    Port Wine Cheese Ball. Photo by MrsAlderson

    1/1 Photo of Port Wine Cheese Ball

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    cricketbird's Note:

    I love this from the store, but too expensive. I found 1 recipe for this, and it didn't work. I messed around with it until it was what I wanted. The way my staff at work were acting, they think this is the best. I do too, and hope the people at recipezaar enjoy it as well.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
    2. 2
      In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
    3. 3
      Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
    4. 4
      Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather.
    5. 5
      Serve with crackers.
    6. 6
      Enjoy!

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    Ratings & Reviews:

    • on October 27, 2013

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Port Wine Cheese Ball

    Serving Size: 1 (906 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1287.5
     
    Calories from Fat 1058
    82%
    Total Fat 117.6 g
    180%
    Saturated Fat 58.5 g
    292%
    Cholesterol 283.0 mg
    94%
    Sodium 1320.5 mg
    55%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.2 g
    24%
    Protein 45.7 g
    91%

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