Formerly the maitre d’fromage at Charlie Trotter’s in Chicago, Brandon Weeks manages the cheese cart at the Urban Farmer restaurant in Portland, Oregon.

Heat bacon fat or oil in a saucepan over medium heat. Add the shallots, salt, and pepper; cook until shallots are very tender and caramelized. Add the Port wine, reduce heat to low, and cook until the liquid has mostly evaporated to create a viscous syrup around the shallot pieces. Cool the mixture and store refrigerated up to 2 weeks. Serve at room temperature.

Pair with: Beaufort d’Alpage, Cabot Clothbound Cheddar, Monte Enebro, Roomano, Stilton.

By Brandon Weeks