By Brandon Weeks

2 tablespoons bacon fat or
olive oil
1½ cups finely minced shallots
1 teaspoon kosher salt
Freshly ground black pepper
1 bottle (750 ml) Port wine

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.

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