Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

30 mins (prep 10, cooking 20)
9 ingredients
1.5 servings
This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use—the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise—what a French chef would call beurre pommade. This can be served with bread, but I think it’s actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

Categories:  <-30-mins , cheese , appetizer , eggs~dairy , time-to-make ,
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Serving Size (68.5 g)
Servings 1.5
Amount per Serving
Calories 426.38 Calories from Fat 433.08
% Daily Value *
Total Fat 48.12g 111.04%
Saturated Fat 30.4g 227.98%
Trans Fat 1.94g %
Cholesterol 127.19mg 63.6%
Sodium 417.69mg 26.11%
Total Carbohydrate 0.21g 0.11%
Dietary Fiber 0.11 g 0.65%
Sugars 0.06 g %
Protein 0.65g 1.94%
Vitamin A 1480.74IU% Vitamin C 0.05mg%
Calcium 16.1mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
port wine, packed light brown sugar, aged cheddar cheese, fresh ground black pepper, walnut halves