This Port Wine Cheese Ball is for my Hickory Farms stans. A combination of cream cheese, blue cheese, and sharp cheddar forms the base. Worcestershire sauce, garlic powder, and onion powder deepen the savory notes, while a little port imparts that nostalgic Hickory Farms flavor. After combining everything in a food processor, the mixture will be loose due to the port, and will need some time to chill until it’s firm enough to mold. The recipe calls for 2 hours in the refrigerator, but you can also try the freezer to speed things up. Rolling the ball in toasted sliced almonds will help make it easier to mold with your hands. Freezing the cheese ball until firm—for about 30 minutes—helps keep its shape.
Ingredients
6–8 servings
¾
4
4
1
3
1
½
½
½
¼
Preparation
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Step 1
Preheat oven to 400°. Toast ¾ cup sliced almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside.
Step 2
Meanwhile, line a bowl large enough to hold your fist with a sheet of plastic wrap, leaving a 3″ overhang. Process 4 oz. cream cheese, room temperature, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups), 1 oz. blue cheese, room temperature, 3 Tbsp. ruby port, 1 tsp. onion powder, ½ tsp. garlic powder, ½ tsp. Worcestershire sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. ground pepper in a food processor until smooth. Taste and add more onion powder, garlic powder, salt, and/or pepper if needed. Scrape cheese mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, about 2 hours.
Step 3
Using plastic wrap, mold cheese mixture into a ball, then remove plastic and discard. Roll ball in reserved almonds, pressing gently to adhere and molding ball more if needed, until well coated (the ball will be easier to mold once it’s covered in nuts). Place cheese ball on a platter and chill in freezer until firm, about 30 minutes.
Step 4
To serve, re-form cheese ball if needed and arrange assorted crackers around.
Do ahead: Cheese ball can be made 1 day ahead. Cover and chill in refrigerator. Chill in freezer 30 minutes just before serving.
