Kamil Perry
Port wine cheese is a mass-produced product in the United States, usually in the form of a ball or cylinder, that is often covered in nuts. It is made from a mixture of sharp cheddar cheese, water, reduced lactose whey, cream, port wine, and several other ingredients. The result is a spread with a distinctive colour and a rich, sweet, nutty, and creamy flavour.
| Characteristics | Values |
|---|---|
| Colour | Orange and red |
| Type | Cheese or cheese spread |
| Alcohol content | Heavily dosed with port wine |
| Consistency | Spreadable |
| Shape | Cylindrical or ball |
| Coating | Nuts |
| Taste | Savoury, nutty, sweet, tangy |
| Production | Mass-produced in the United States |
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What You'll Learn
Port wine cheese ingredients
Port wine cheese is a mass-produced product in the United States. It is a cheese or cheese spread that is heavily dosed with alcoholic port wine during the production process. It is typically bright orange or red in colour and is often covered in nuts.
The cheese is made from sharp cheddar cheese, which is made from pasteurized cultured milk, salt, and enzymes. The cheddar is then combined with water, reduced lactose whey, cream, port wine, and whey. Other ingredients include sorbic acid (a preservative), sea salt, guar gum, lactic acid, and annatto (a natural colourant). The final product is a rich, smooth, and full-flavoured cheese with hints of sweet fruit flavours and a tangy finish.
Some manufacturers add additional ingredients to their port wine cheese, such as corn starch, disodium phosphate, and red #40. It is often served with dried fruits, nuts, French or Italian bread, and pairs well with wines such as Shiraz, Merlot, and Pinot Noir.
Port wine cheese is a popular holiday treat, enjoyed as a spread on crackers or baguettes, and is known for its creamy, nutty, and sweet flavour profile.
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Wisconsin cheddar
Port wine cheese is a mass-produced product in the United States. It is a bright orange or red-colored cheese heavily flavoured with alcoholic port wine. The cheese is often formed into a ball or cylinder and rolled in nuts to serve. It is typically used as a spread on crackers or bread.
Wisconsin is the largest producer of cheddar cheese in the United States. Cheddar cheese is the most widely purchased and eaten cheese in the world. It is believed to have originated in the village of Cheddar in Somerset, southwest England, and is now produced worldwide. The process of making cheddar involves heating, cutting, and stacking the curds, then turning and re-stacking them periodically. This process, called "cheddaring", helps to acidify the curds and remove whey, resulting in a dense, layered texture and a longer shelf life. Cheddar is often classified as sharp or mild, with the sharpness increasing as the cheese ages. Wisconsin offers a wide variety of cheddars to suit different tastes, with over 50 types available.
The combination of Wisconsin cheddar and port wine creates a unique flavour profile. The sweet and fruity notes of the port wine complement the sharpness of the cheddar, resulting in a sophisticated and nutty taste. The addition of other ingredients, such as cream, sea salt, and sorbic acid, enhances the texture and flavour of the cheese spread, making it a delightful treat for any occasion.
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Port wine cheese ball
Port wine cheese is a mass-produced product in the United States. It is a heavily wine-dosed cheese spread that is typically used on crackers. It is often rolled into a ball and covered in nuts.
To make a port wine cheese ball, add 8 ounces of fine grated sharp cheddar, 8 ounces of cream cheese, 1/3 cup of port wine, 1 tablespoon of Worcestershire sauce, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of seasoned salt to a food processor. Pulse the mixture until it is completely mixed and smooth. Transfer the cheese mixture to a food storage container and let it firm for 2 hours or more. Once firm, place the mixture on a piece of parchment paper and form it into a ball. Roll the cheese ball in toasted almond slices, pecans, or walnuts until it is completely covered. Serve with sliced apples or crackers.
The port wine in the cheese ball can be reduced to create a thick, intense, and sweet port wine reduction or syrup. This can be achieved by reducing the port by a factor of 8, which will remove excess alcohol and liquid. The cheese ball can be made a day or two in advance to allow the flavours to meld together.
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Port wine cheese spread
Port wine cheese is a mass-produced product in the United States. It is a cheese or cheese spread that is heavily dosed with alcoholic port wine and has a distinct orange and red colour. It is typically used as a spread on crackers or baguettes and can be rolled into a cylinder or a ball, and sometimes covered in nuts.
The cheese is made from sharp cheddar cheese, pasteurised cultured milk, salt, enzymes, water, reduced lactose whey, cream, port wine, whey, sorbic acid, sea salt, guar gum, annatto colour, and lactic acid. Some recipes also include corn starch, disodium phosphate, and preservatives such as sorbic acid and red #40. The result is a sweet, nutty, and creamy cheese with a hint of the sweet berry flavours of port wine.
Port wine cheese can be purchased from various retailers, with some offering vacuum-sealed cheese that is safe outside of refrigeration during transit. It is a popular choice for holiday parties and can also be used in recipes such as Port Wine Butternut Squash Casserole.
For those who prefer to make their own, port wine cheese can be crafted from scratch using similar ingredients to those listed above. However, it may not have the same bright colour or texture as the store-bought variety.
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Port wine cheese pairings
Port wine is a sweet and full-bodied wine with robust flavour profiles. Its sweetness and rich flavours make it a natural partner for cheese. Port wine cheese is a mass-produced product in the United States, often enjoyed as a cheese spread on crackers.
When it comes to pairing port wine with cheese, there are various options to consider. For a classic pairing, a Tawny port is an excellent choice to accompany aged Cheddar or Gouda. The sweetness of the Tawny port, with its notes of nuts and caramel, beautifully balances the richness of these aged cheeses.
If you're feeling adventurous, try a White port with tangy goat cheese. The fresh and fruity notes in the White port complement the sharpness of goat cheese, creating a refreshing and unexpected pairing.
For those who enjoy blue cheese, a Vintage Port is a perfect match for its deep, juicy fruit and balsamic nuances. The saltiness of the blue cheese is key to this pairing, as it balances the strong tannins present in young Vintages. Consider adding dried cranberries, prunes, and walnuts to enhance this combination further.
For softer, creamier cheeses, a young Extra Dry White port pairs well with goat's cheeses, highlighting their acidity and fresh finish. Brie, Camembert, Wigmore, or young Crotin are also delightful matches for a young White port.
Port wine and cheese pairings offer a range of flavour combinations to explore, from the robust to the delicate, making it a delightful culinary adventure for wine and cheese enthusiasts.
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Frequently asked questions
Port wine cheese is made of a mixture of sharp cheddar cheese, water, reduced lactose whey, cream, port wine, whey, sea salt, guar gum, lactic acid, and annatto colour.
Port wine cheese has a sweet, nutty, and creamy taste. It is a perfect balance of creamy and fruity flavours.
Port wine cheese is spread on crackers, baguettes, and bread. It is usually served as a holiday hors d'oeuvre.
Port wine cheese is orange- and red-coloured. It is often rolled into a ball or cylinder and covered in nuts.
