Pairing port wine and cheese in a spread (and rolling it into a ball or log, then coating it with walnuts) might appear to be a midcentury invention, like chicken liver rumaki and ham canapés. But the tradition of pairing sweet port with a strong cheese actually reaches back centuries. There are some things that just taste good together, you know? Make sure to use a white port or wine, lest your spread turn an unappetizing shade of mauve.
YIELD: about 2 cups
TOTAL TIME: 10 minutes, plus overnight chilling time
DIFFICULTY: 1
SPECIAL EQUIPMENT: food processor
1 (8-ounce) block sharp Cheddar cheese, coarsely shredded
1 (4-ounce) goat cheese log
1/2 ounce (about 2 tablespoons) crumbled Maytag blue cheese
1/4 cup white port or other sweet white wine (such as Moscato or Riesling)
3 tablespoons buttermilk
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 cup crushed walnuts (optional)
INSTRUCTIONS:
Blend all the ingredients (except the walnuts) together in a food processor until a smooth paste forms. Transfer to a lidded jar or bowl and chill overnight.
Roll the chilled cheese mixture into a ball or log and coat with crushed walnuts, if desired, before serving.
Store the spread in the refrigerator in an airtight container for up to a week.