Cheese shot glasses for wine, because… there just is no reason. But these are delicious. No, really. They are.
cheese shot glasses
The reason I will never keep a New Year’s resolution is simple: My love of wine and cheese. I’m already in a wine club, I just need to find a cheese club now. Every night after the kids are in bed, it’s me and my glass of wine (usually Pinot Grigio from a box, thank you very much), my crackers and my cheese and my kindle or Netflix. That’s what I would describe as my hobby. My love. My happy place. So when I saw these cheese shot glasses for wine, I had to try them.
Here’s a handy dandy video for you, and the full written and printable instructions are below.
tips for making cheese shot glasses
The big ol’ shot glass of cheddar in the original version just wasn’t quite it for me, so I decided to add a few more things. Instead of plain cheddar, I mixed in Gruyere, some chopped almonds and fresh thyme. And they are actually delicious, especially after you drink the wine from the glass. The mix of cheeses gives the flavor more depth, as does the thyme, and the almonds add a bit of texture. You can use any other chopped nuts you like or any herb that is your favorite. This recipe here only makes three shot glasses because I wasn’t sure how things would go and I wanted to start small. But you may double the recipe fore more.
You’ll need the Wilton shot glass mold, of course. But I figure it’s important to always own a shot glass mold. And by the way, the wine in the video and photographs is fantastic. It’s from Sting’s winery (for reals), Message in a Bottle.
If you like this, try my beer and cheese fondue.
how to make cheese shot glasses for wine
1 cup loosely packed shredded Gruyere
1 1/2 cup loosely packed shredded sharp cheddar cheese
1 teaspoon cornstarch
1/2 cup finely chopped almonds (or other nuts)
1 tablespoon fresh thyme leaves (or other herb)
what to do: Place the cheeses and corn starch in a microwave-safe bowl. Microwave for 30 seconds. Stir and microwave for an additional 30 seconds or until melted. Stir well and stir in the almonds and herbs.
Use a small spoon to fill three cavities of a silicone shot glass mold. The cheese will be stringy, so you may need to use your hands to help fill the molds. Tap the mold on the counter and flatten the top with your hands. Refrigerate until set. Remove from the molds and fill with wine. Serve immediately.
NOTE: Before serving, test to make sure there are no holes for the wine to leak through. If so, patch with bits of shredded cheese.