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There’s a certain kind of appetizer that instantly signals “this is a special occasion,” and a cheese ball is at the very top of that list. In my family, it isn’t truly a holiday or a party if a cheese ball isn’t present… and it has to be a Port Wine Cheese Ball. This Port Wine Cheese Ball in particular has been showing up for cocktail party spreads since the 1960s and 70s, back when a marbled, nut-coated cheese ball was basically a required part of any respectable gathering. It’s having a bit of a moment again, and once you taste it, you’ll understand why it never really should have gone anywhere.
What Ingredients Do You Need for Port Wine Cheese Ball?
- Port wine, which you’ll reduce on the stovetop.
- Extra sharp cheddar cheese. (Room temp helps here.)
- Cream cheese.
- Heavy cream.
- Sliced almonds, for coating.
- Salt and pepper.
That’s it!
Can I Make This Ahead of Time?
Absolutely, and honestly, it’s better that way. This cheese ball needs at least 2 hours in the fridge to firm up, but you can make it a day or two ahead and keep it wrapped in the fridge until you’re ready to roll it in almonds and serve. That makes it a great option for holiday parties when you don’t want one more thing to do the day of and it gives the flavors a chance to truly meld.
How Do You Make Port Wine Cheese Ball?
Start by simmering your port wine in a small saucepan until it’s reduced by about half, then just set it aside to cool.
A food processor is the easiest way to do this: pulse your cream cheese and cheddar together until smooth, adding them gradually. Blend in a bit of heavy cream (add more if you want it softer and more spreadable), then just season with salt and pepper.
You want to fold that cooled port wine in to create big, marbled swirls rather than mixing it in completely. Transfer the mixture to a piece of plastic wrap, gather it up into a ball, and chill until firm, about 2 hours. Once it’s set, reshape it a bit, then unwrap it and roll it in sliced almonds, pressing them in so they stick.
That’s it! It’s honestly pretty easy and this is an instance where homemade really makes a flavor difference. This one is sure to impress your guests!
Port Wine Cheese Ball
Ingredients
- 1/2 cup port wine
- 8 oz extra sharp cheddar cheese, at room temperature
- 4 oz cream cheese, at room temperature
- 2 to 3 oz heavy cream
- 1 cup sliced almonds
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Add the port to a small saucepan over low heat, and simmer until the port has reduced by half. Remove and allow to cool.
- In a food processor, pulse the cream cheese and cheddar until smooth, adding them gradually in chunks. Add 2 oz of the cream and process until smooth. If you want a softer, more spreadable consistency, add more cream.
- Add salt and pepper to taste.
- Gently fold the port mixture into the cheese mixture to create large swirls.
- Place a length of plastic wrap onto a work surface, then transfer the cheese mixture to the center.
- Gather the wrap around the cheese, forming a ball, then twist to close. Chill until firm, about 2 hours.
- Once firm, reshape ball.
- Unwrap and roll in sliced almonds, pressing them into the surface so they adhere.
- Serve with your favorite crackers and enjoy!
Recipe adapted from Pastry Chef Online.