Smoky Port Wine Cheese Ball Recipe

4.50 from 12 votes

Smoky Port Wine Cheese Ball Recipe

This smoky port wine cheese log is the perfect addition to and holiday cheeseboard. Simple to make, this cheese log is rolled in nuts and is a real crowd pleaser that is full of flavor and texture.

Prep Time10

Chilling time6

Total Time10

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

1 8 ounce package cream cheese, softened
4 ounces smoked cheddar cheese grated & room temperature
4 ounces Swiss cheese grated & room temperature
¼ cup Port wine
½ teaspoon Worcestershire Sauce
2 tablespoons Captain Rodney’s Boucan or Sweet Chili Sauce
2 cups chopped assorted nuts toasted (I used shelled pistachios & almonds, but many options will work.)
Assorted crackers and/or vegetables for serving

Instructions

Combine cream cheese, cheddar cheese and Swiss cheese in the bowl of an electric mixer. Mix until well incorporated.
Add port wine, Worcestershire Sauce and Captain Rodney’s (or Sweet Chili Sauce) and mix until incorporated.
Cover and place in the fridge 4 hours or overnight.
Place half the mixture on plastic wrap and roll into a 5-inch log. Roll the cheese log in the nuts to completely cover, smooth and twist the ends and refrigerate until ready to serve.
The cheese log can be served within 2 hours or refrigerated up to 2 weeks. If keeping longer, wrap for freezing and freeze up to 4 months. Thaw overnight in the fridge before serving.
Serve with crackers and/or vegetables.
Enjoy!

Notes

Yield: 2 (5-inch) cheese logs

Nutrition