Old-Fashioned Pounded Cheese With Walnuts And Port Syrup

1. 1

   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.

2. 2

   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.

3. 3

   Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.

4. 4

   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.

* Per serving · 4 servings · Values may vary.