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Makes 1 1/2 cups
Ready in 20 minutes
1/2 cup port wine
1 tablespoon (packed) light brown sugar
7 ounces aged cheddar cheese (3 years old or more), at room temperature
6 tablespoons (3/4 stick) salted butter, cool but not cold
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1/3 cup walnut halves, toasted
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1st Keep
 Adam.R.Hill
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