This is the time of year white cheddars with fruit make their appearance. Along with Stiltons, Roqueforts and Bries there is a wide variety of wonderful cheeses to brighten your holidays while entertaining.
I consider the white Stiltons with everything from blueberries, apricot, mango, and lemon, as well as the Wedsleydales with cranberries to be dessert cheeses because of their soft sweetness. They can be used for this accompanied with a light aperitif, but they may also be used just anytime you are having people over for something a bit more festive.
On the other hand, a Brie, whether double or triple-cream, whether made with cow or goat milk, can be a good before dinner or anytime treat with champagne. Serve simply with sliced fresh apples or pears and you have an elegant treat.
The traditional Stilton blues are always good for after dinner chased by a port wine. I discovered that some of the saltier blues, such as Roquefort, are heavenly served atop a very dense fruit cake such as fig/almond or date/walnut.