Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

By MooK

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

Preparation

Step 1

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.