Old-Fashioned Pounded Cheese With Walnuts and Port Syrup
photo by AmyThielen
- Ready In:
1 1/2 cups
- 1⁄2 cup port wine
- 1 tablespoon packed light brown sugar
- 7 ounces aged cheddar cheese
- 6 tablespoons salted butter, cool but not cold
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper
- 1⁄3 cup walnut halves, toasted
- To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
- Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
- Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
- Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
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RECIPE SUBMITTED BY
<p class=p1>I’m a chef, a cooking teacher, a recipe developer, a writer, a cookbook author (the upcoming THE NEW MIDWESTERN TABLE), and host of HEARTLAND TABLE on Food Network. I grew up in Minnesota but spent 7 years cooking professionally in New York in fine dining kitchens. I am also a wife and a mom who shoulders some pretty heavy cooking duties. In other words, I may be a former professional but I also cook three meals a day. </p>