Smoky Port Wine Cheese Log Recipe

This smoky port wine cheese log is the perfect addition to and holiday cheeseboard. Simple to make, this cheese log is rolled in nuts and is a real crowd pleaser that is full of flavor and texture.

I love serving a large cheeseboard over the holidays, there’s just something so festive about it! Rather than just serve up store bought cheeses, I like to add something unique like my Bacon Ranch Cheese Ball Recipe or this delicious port wine cheese log. So easy to make and so impressive!

How to make this Smoky Port Wine Cheese Log Recipe

Add all of the cheeses to the bowl of an electric mixer and mix until combined. Add in the Worcestershire, port wine and Captain Rodney’s and mix until combined. Cover and place in the fridge for 4 hours.

After rested, place half the mixture on plastic wrap and roll into a log, then roll in the nuts until covered. Cover with the wrap and twist the ends and place in the fridge until ready to serve.

How far in advance can you make a cheese log?

The cheese log will need time to set, so be sure to allow time for this. The good news is, is that the rolled log will last up to two weeks in the fridge, securely wrapped in plastic wrap. It’s a great recipe to make before guests arrive and then pull out whenever you are ready.

The cheese log also freezes well. Wrap the plastic wrapped cheese in foil and it will keep in the freezer for up to 4 months. Thaw it overnight in the fridge before serving.

What are the ingredients in a port wine cheese log?

This cheese log is so full of flavor and the crunchy nuts really finish it off and add great texture. The cheese log is richa and smoky with a little touch of spice. The ingredients are:

• 3 cheeses: Cream cheese, smoked cheddar cheese and swiss cheese
• Port wine
• Worcestershire sauce
• Captain Rodney’s Boucan: You can also use sweet chili sauce
• Nuts: I used pistachios and almonds, but walnuts would work really well too.

What do you serve with port wine cheese log?

I love serving this log alongside my Mini Cheese Ball Bites and a selection of other cheeses, fruits and nuts for a real crowd pleasing cheeseboard. I Serve it alongside 4 or 5 types of different crackers, including my Mexican Spice Cheese Crackers, for variety, and let everyone dig in!

If you’re hosting a lot of people I also like to add sliced Italian meats, crudite and olives.

Top tips to make this port wine cheese log recipe

• Allow 6 hours in total for the cheese log to set.
• If you don’t have an electric stand mixer, you can mix the cheese by hand. It will take a bit longer and ensure that everything is well combined.
• Ensure that the log is full wrapped in plastic wrap and that the ends are secure before placing in the fridge.

For more holiday appetizer recipes:

• Creamy Spinach Dip Crostini Appetizers
• Shrimp and Grits Appetizer Cups (Garlic Butter Shrimp and Grits Recipe)
• Bacon Wrapped Crackers Appetizer
• Crock Pot Kielbasa Sausage Bites Appetizer
• Herb Marinated Mozzarella

Recipe Card

Smoky Port Wine Cheese Ball Recipe

4.64 from 11 votes

Prep: 10 minutes mins

Chilling time: 6 hours hrs

Total: 10 minutes mins

Servings: 12

Author: Becky Hardin

Print Rate Pin

This smoky port wine cheese log is the perfect addition to and holiday cheeseboard. Simple to make, this cheese log is rolled in nuts and is a real crowd pleaser that is full of flavor and texture.

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Ingredients 

1x2x3x

• ▢ 1 8 ounce package cream cheese, softened
• ▢ 4 ounces smoked cheddar cheese grated & room temperature
• ▢ 4 ounces Swiss cheese grated & room temperature
• ▢ ¼ cup Port wine
• ▢ ½ teaspoon Worcestershire Sauce
• ▢ 2 tablespoons Captain Rodney’s Boucan or Sweet Chili Sauce
• ▢ 2 cups chopped assorted nuts toasted (I used shelled pistachios & almonds, but many options will work.)
• ▢ Assorted crackers and/or vegetables for serving

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Instructions 

• Combine cream cheese, cheddar cheese and Swiss cheese in the bowl of an electric mixer. Mix until well incorporated.
• Add port wine, Worcestershire Sauce and Captain Rodney’s (or Sweet Chili Sauce) and mix until incorporated.
• Cover and place in the fridge 4 hours or overnight.
• Place half the mixture on plastic wrap and roll into a 5-inch log. Roll the cheese log in the nuts to completely cover, smooth and twist the ends and refrigerate until ready to serve.
• The cheese log can be served within 2 hours or refrigerated up to 2 weeks. If keeping longer, wrap for freezing and freeze up to 4 months. Thaw overnight in the fridge before serving.
• Serve with crackers and/or vegetables.
• Enjoy!

Becky's Tips

Yield: 2 (5-inch) cheese logs

Calories: 280kcalCarbohydrates: 6gProtein: 9gFat: 25gSaturated Fat: 9gCholesterol: 39mgSodium: 169mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 427IUVitamin C: 1mgCalcium: 181mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!