Old-Fashioned Pounded Cheese With Walnuts And Port Syrup

• 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

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

port wine, brown sugar, cheddar cheese, butter, mustard, fresh ground black pepper, cayenne pepper, walnut halves

Taken from www.food.com/recipe/old-fashioned-pounded-cheese-with-walnuts-and-port-syrup-506318 (may not work)