Step 1

Melt butter in a skillet over medium heat. Add almonds and salt. Shake skillet to spread out almonds in a single layer. Just when the almonds become fragrant, toss the almonds to continue toasting. As soon as they are mostly golden, remove from heat onto a plate lined with a paper towel. Spread them out to cool.

Step 2

In a small saucepan over low heat, simmer port until reduced by half - about 5 minutes. Remove from heat, and let cool.

Step 3

Pulse cream cheese, cheddar, heavy cream, salt, and cayenne in a food processor until smooth. Transfer ¾ of the mixture into a bowl. Pulse remaining cheese mixture with the reduced port until smooth.

Step 4

Gently fold the port mixture into cheddar mixture to create large swirls. Be careful not to over mix or you won't have the swirling effect.

Step 5

Transfer the cheese mixture onto the center of a large sheet of plastic wrap. Gather the wrap around the cheese to create a softball sized ball. Twist to close. The mixture will be soft.

Step 6

Refrigerate until firm, about 1 - 2 hours.

Step 7

Once the cheese ball is firm, shape into a smooth ball while still wrapped in plastic. Unwrap and roll in the toasted sliced almonds, pressing with your hands to create an even coating.

Step 8

Let sit at room temperature for 15 minutes before serving for best texture. Serve and enjoy with your favorite crackers.