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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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    Units: US | Metric


    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

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    Ratings & Reviews:

    • on October 27, 2013


      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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    • on December 27, 2012


      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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    • on July 09, 2009


      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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    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
    Total Fat 117.6 g
    Saturated Fat 58.5 g
    Cholesterol 283.0 mg
    Sodium 1320.5 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 3.4 g
    Sugars 6.2 g
    Protein 45.7 g

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