Learn how to make a Port Wine Cheese Ball.
This swanky retro Port Wine Cheese Ball recipe was featured in City View Magazine. It has a sneaky heat balanced with the sweet port wine. Spread the cheese on crackers or apple slices for a fun party appetizer idea.
Retro Port Wine Cheeseball
This little Port Wine Cheese Ball was popular in the 70s. It was served at all of the dinner parties as a holiday appetizer. And why not? Wine + Cheese= Perfection. They were on to something back then.
My grandmother kept a container of the Wisconsin made version in her fridge that she bought at the store. As a child, I would break into the port wine cheese spread when I came to visit and spread that cheese all over a ritz cracker. You can still find a store version at all your local grocery stores, but…..
the homemade version is so much better!!!!! Especially because this is such an easy cheese ball recipe.
Cheese ball with Almonds
I make this cheese ball with almonds. Some people like to roll it in pecans. That is good also. I also like to mix a bit of cayenne pepper to balance the sweet and salty with a bit of heat. It doesn’t make it hot, it just makes your taste buds POP with each little bite.
Port Wine Cheese is a super easy appetizer recipe to make, perfect for the upcoming holidays. You should give it a try.
If you like this wine recipe, check out my other recipes featured in the Food & Wine Issue in City View Magazine: Best Crockpot Beer, Brats, & Onions Recipe, and Easy Cheesy Jalapeño Beer Bread Recipe.
Port Wine Cheese Ball Recipe
Ingredients
- 1 cup sliced almonds
- 8 oz fine grated sharp cheddar freshly shredded
- 8 oz cream cheese
- ¼ cup port wine
- 1 tbsp Worcestershire sauce
- ¼ tsp cayenne pepper
- ½ tsp seasoned salt
- parchment paper
- crackers or apple slices to serve with
Instructions
- Set oven to 350 degrees. Bake almond slices on baking dish for 5 minutes or until toasted. Set aside.
- In a food processor, add cheddar, cream cheese, port wine, Worcestershire sauce, cayenne pepper, and seasoned salt. Pulse until completely mixed and smooth.
- Using a spatula, transfer cheese mixture into a food storage container for 2 or more hours for the cheese to firm.
- Once firm, cut a piece of parchment paper and empty the mixture in center of parchment paper. Form into a ball. You can use the parchment paper to help you form the ball.
- Cut an additional piece of parchment paper. Place toasted almond slices on parchment paper.
- Roll the cheese ball in the toasted almonds until it is completely covered with the toasted almonds.
- Serve with sliced apples or your favorite crackers.
Nutrition
karrie @ Tasty Ever After says
I freaking LOVE port wine cheese balls. Every holiday season, my family would have cheese balls and I could literally sit down and eat a half of one all by myself. Love the sharp cheese and bold wine flavors. Totally making this recipe over the holidays 🙂
Kathleen @ CakesPrices says
This is definitely a recipe you can try if you want to impress your guests. I’ve done something similar last year for Christmas and there were no leftovers! It is on my to-do list for this winter, thank you for sharing!
Mike Hofer says
I like this recipe because it’s simple, the portions of the cheeses are equal. I personally LOVE EXTRA SHARP cheddar cheese, and the other recipe I tried used 2 to 1 ratio cheddar cheese to cream cheese, respectfully 16 ounces of cheddar to 8 ounces of cream cheese. That’s going to be salty even with a mild cheddar. It also used butter and that didn’t do a thing for the recipe.
My wife thinks salt is a spice, she’s Irish, I get it, so I tailor the foods I make for her leaving out things like cayenne pepper and I drastically reduce Worcestershire sauce to please her palette. I’m confident that she’ll LOVE this cheese ball and I can’t wait for her to try it.
One note, and not to be critical, if you’re going to include the “Nutrition Facts” in the recipe, which I think is bloody brilliant on your part, you really should give a quantifiable serving size, not that the recipe makes 20 servings at 121 calories per serving. Unless, of course, you actually take the time to mark the log to determine the “1 – 20th of a serving. But don”t listen to me, I’m old, fat and bald and I tend to upset people, not intentionally! (anymore)