My favorite is a White Stilton with Mango and Ginger.
We sold it when we had our deli. Everyone loved it, there's another deli in town selling it now, so I get some every so often.

It's also a great cheese for a hostess gift.

You would just want a plain type of cracker. Small ginger snaps would be good to.

Nancy

Here is a link that might be useful: Stilton

I believe I saw a Stilton w/Apricot yesterday, sounded very yummy. Thanks, I will add this one to the list.

I am planning to serve lemon sorbet, and small gingersnaps would be good with that too.

Brie....hands down a lovely totally ripe brie...perhaps spread on an apple slice or with strawberries on the side.
Linda C

Brie and Stilton. I think I will swoon. I like plain water crackers, too.

My co-worker brought some D'Affinois to work and insisted I try it. I loved it, even more than Brie -- very mild, soft and creamy.... like butter, but better (IMO).

Jenn
Mine is Philadelphia Cream Cheese, made into a Cheesecake.

I do like Sharp Provolone with Ritz crackers but
that is not a dessert.
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Hereis an Apple Dip
Original Recipe Yield 12 Servings

Ingredients
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup maple syrup
1 cup thawed COOL WHIP Whipped Topping
Directions
1.Beat cream cheese spread and syrup with whisk until well blended.
2.Stir in Cool Whip.

Put the sliced Apples around the edge for dipping.

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BLUEBERRY DESSERT

2 env. Dream Whip
2 sm. pkgs. (8 oz.) Philadelphia cream cheese
1 tbsp. milk
1/2 c. powdered sugar
Graham cracker crust pie crust (either pre-made or scratch)
1 can blueberry pie filling (or other pie filling)

Cream Philadelphia cream cheese, milk and powdered sugar until smooth with a fork. Whip Dream Whip until stiff. Fold cream cheese mixture into the Dream Whip. Spread onto crust. Top with 1 can blueberry pie filling and refrigerate before serving. (May top with graham cracker crumbs if desired.)
Lou

Lou -- thank you!

I meant Fromager D'Affinois. Anyone used it?

A favorite to serve with simple crackers, and possibly fruit and honey is Bel Paese, it is mild and appeals to a wide range of palates.

Another favorite that I have been serving (great while warm or even once it is cooled to room temp) is:

Bruschetta with Gorgonzola Cheese and Honey
Recipe courtesy Giada De Laurentiis
Serves:
6 servings
Ingredients
 36 slices (1/2-inch thick) baguette bread, about 1 loaf
 1/4 cup extra-virgin olive oil
 8 ounces Gorgonzola, sliced
 3 tablespoons honey
Directions
Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.

caliloo ---- yum!!!!

I make a cheese spread that is 1/2 gorgonzola and 1/2 marscapone, with chopped toasted walnuts. Very good on plain crackers, or bruschetta, and with apples and pears and grapes. Probably would be good with dried apricots too.

My favorite dessert cheese on it's own is St. Andre. Like Brie without the rind.

There's another kind they sell at the cheese shop studded with cranberries in it, but I'm not sure what the cheese variety is.

The best advice I've received about dessert cheese is to offer three distinct types: One soft, ripe cheese (brie, for example), one aged block or wedge (e.g., cheddar), and one veined type (roquefort, for one).

A new favorite of mine is Vincent. It's not exactly a gouda, though Dutch. Very flavorful without being sharp or stinky, and pairs well with fruit.

We had two magnificent cheese courses on our recent tour through the CA Wine Country, a good one at Girl & Fig in Sonoma and a spectacular one at Madrona Manor in Healdsburg.

- Cypress Grove: Bermuda Triangle  a goat cheese similar to Cambazolla (e.g., mold running through it), with an ash coating. Yummy on bread.

- Brillat Truffe, cow cheese, Jacquy Cange, Belgium - this was fluffy in texture! Like a mousse, and even better than butter spread on bread.

- Eccho Mountain, goat & cow milk, from Rogue Creamery, Oregon. Lovely, rich flavor, beautiful texture.

BTW, I'd use Cambazolla instead of Gorgonzola. Can you tell I like rich, creamy, tangy cheese, LOL?

And I might add don't forget to allow the cheeses to come to room temperature...3 to 4 hours out of the refrig is a good idea.
I love dessert cheeses...or any cheeses for that matter...but for dessert I prefer a cheese that us just an honest cheese, and perhaps fruit served with....
I'm not much for cheese with "stuff" added.....but I did have a good cheddar last night with basil and garlic in the cheese.
There seems to be a craze lately for adding honey to a tangy blue veined cheese....there is even a suggestion in the "official" recipe collection at Maytag to drizzle honey over the blue cheese...
It's oK....but I think I'll save my honey drizzle for a lesser cheese.
Linda C