Old-Fashioned Pounded Cheese With Walnuts And Port Syrup - cooking recipe

Ingredients

1/2 cup port wine
1 tablespoon packed light brown sugar
7 ounces aged cheddar cheese
6 tablespoons salted butter, cool but not cold
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1/3 cup walnut halves, toasted

Preparation

To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.