Fromage Rouge (aka Wine & Cheese Ball)
½ cup 10yr port wine
¼ cup butter, at room temperature
8oz 2yr aged cheddar cheese, grated
8oz 3yr aged cheddar cheese, grated
8oz cream cheese, at room temperature
1 cup black walnuts, chopped
Purchasing and Prep
In food processor add cream and pulse until smooth.
Add cheddar cheese and butter and pulse a little bit at a time until incorporated with cream cheese. Stopping to scrape sides occasionally.
Gradually add port wine while and process until a smooth pink consistency.
Refrigerate for 2 hours until chill and roll into a ball.
Once formed into a ball, cover with chopped walnuts until no more will stick.
Serve with crackers or lavash.