Impress your guests and serve a Port Wine Cheese Ball at your next party. A refined version of the retro cheeseball made with a port wine reduction and cheese, then rolled with toasted almonds. Requires at least 2 hours of refrigeration for the cheese to firm up.
Place a skillet over medium heat. Add almonds and salt. Shake skillet to spread out almonds in a single layer. When the almonds become fragrant, toss the almonds to continue toasting. Remove from heat onto a plate as soon as they are mostly golden. Spread them out to cool.
FOR THE CHEESE BALL:
In a small saucepan over low heat, simmer port until reduced by half - about 5 minutes. Remove from heat, and let cool.
Pulse cream cheese, cheddar, heavy cream, salt, and cayenne in a food processor until smooth. Transfer ¾ of the mixture into a bowl. Pulse the remaining cheese mixture with the reduced port until smooth. Alternatively, you can use a mixer to blend everything together.
Gently fold the port mixture into cheddar mixture to create large swirls. Be careful not to over mix or you won't have the swirling effect.
Transfer the cheese mixture onto the center of a large sheet of plastic wrap. Gather the wrap around the cheese to create a softball sized ball. Twist to close. The mixture will be soft.
Refrigerate until firm, about 2 hours.
Once the cheese ball is firm, shape into a smooth ball while still wrapped in plastic. Unwrap and roll in the toasted sliced almonds, pressing with your hands to create an even coating.
Let sit at room temperature for 15 minutes before serving for best texture. Serve and enjoy with your favorite crackers.
Notes
Can't have nuts? Make a spread. Just eliminate the toasted almonds and serve the cheese in bowl along with your favorite crackers.