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Nov 20, 2011 04:33 PM

cheese for Thanksgiving dessert course

I'm planning on serving a pumpkin pie for Thanksgiving dessert, along with port and a selection of cheese.

Any suggestions as to cheese choices that would pair well with the port and pie? I was thinking about going to either Trader Joes or Whole Foods to pick up the cheese.

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  1. Tawny port pairs well with the pumpkin pie, Roquefort, Gorgonzola and Azeitao pair well with port. I'd go with that list.

    1. My favorite with Port is Stilton - buttery and complex. I think an aged (12month +) Gouda might be nice as well.

      Personally I would head for WF over TJ and get something cut fresh off the wheel. Look for something on the saltier side to balance the sweetness of the pie and Port and have them give you a few samples and suggestions.

      1. I'm no expert on cheeses or pairings, but as a picky eater, I thought I might add my two cents. I would recommend making sure you have at least one nice mild cheese in the mix. I don't drink port, although I do understand it has a strong flavor and is sweet (thus making it so suited to dessert). Still, I tend to much prefer mild cheeses, though (though there are some oddities on my list of favorites) ... such as something simple as Monterrey jack; if you have someone who likes more mild cheeses, it might be more to their likings than the others mentioned ... and it can always be used for something else later if it doesn't get finished; it's pretty versatile.

        1. Although we won't be having Porto after dinner, I will be having a cheese platter for everyone to enjoy between the time I clear the dishes from dinner and reset the table for dessert.
          I don't know what is "correct" inasmuch as serving types of cheeses. I only serve what we all like. So...we are having a nice milky brie for those who think the taste of regular brie is too strong. Then we have a nice brie with Grand tastes so good and orangey! Then I have a stiltson with cranberries--nice and tarty/sweet...and chevre--nice and mild.