Made with AmaGorg Gorgonzola

Ingredients

Portion: This recipe will make 2-10 oz (approx.) cheese balls.

10 oz dried cherries
1 cup Port wine
10 oz AmaGorg cheese (wedge or crumbles)
4 oz block Prairie Farms cream cheese
4 oz honey flavored goat cheese log*
10 oz candied pecans
4 sprigs of thyme

Instructions

Prior to making this cheese ball, you will need to soak the dried cheeses in the Port wine. Put 5 oz of dried cherries in a jar and cover with the Port wine. Turn the jar every so often to make sure all the cherries are being soaked. You can make this anywhere from 1-3 days ahead of time. The more time to soak, the stronger the flavor.
When you are ready to make the cheese ball, let the cream cheese, Blue cheese and goat cheese come to room temperature.
Strain the cherries, reserving the Port wine, and let them rest for a bit to ensure excess moisture is gone. Once they dry a bit, chop into smaller pieces using a knife or food processor. Let rest on a tea towel a bit longer to remove excess moisture. Beware; this might stain your tea towel so use an older one you do not care about, or a paper towel.
Chop pecans. Set aside ½ of the pecans for later use.
Wash and dry the thyme sprigs. Remove thyme from stem and set aside.
Mix the cream cheese, AmaGorg, and honey flavored goat cheese log. Once thoroughly mixed, add in ½ of the chopped pecans; mix. Fold in the chopped Port wine-soaked cherries carefully. Distribute the mixture into two even portions and shape into balls. Wrap tightly in plastic wrap. Store in the fridge for at least 1 hour, or until ready to serve (up to 3 days).
When you are ready to serve, chop up the other cup of dried cherries (not soaked in Port wine). Mix these cherries with the reserved chopped pecans and thyme. Roll the cheese balls in the mixture until covered.
Serve with crackers, and toast with the reserved Port!

*If you cannot find a honey-flavored goat cheese log, you can use a plain goat cheese log and add a tablespoon of honey into the mixture in step 5.