Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup
Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup port wine

  • 1

    tablespoon (packed) light brown sugar

  • 7

    ounces aged cheddar cheese (3 years old or more), at room temperature

  • 6

    tablespoons (3/4 stick) salted butter, cool but not cold

  • 1

    teaspoon Dijon mustard

  • 1/4

    teaspoon freshly ground black pepper

  • Pinch of cayenne pepper

  • 1/3

    cup walnut halves, toasted

Directions

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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