For The Love Of Port

Any thoughts on a cheese pairing with the 1968 Boal? No time for experimentation except on the party guests!

I'm thinking a bleu is too strong. Brie would likely work, but a bit conservative. Go complementary or contrast? I plan on having nuts and some dried fruits to accompany.

Thoughts and experiences appreciated.

My standard answer for Tawny Port is white cheddar (English Coastal is superb), comte, gouda, or manchego. Various swiss cheeses also usually work pretty well.

For Madeira I'd probably lean toward the stronger flavored of those, namely the white cheddar or (aged) gouda.

I like all of the cheese that Glenn offered. Boal is strong enough to spar against any cheese IMO; so I would just buy the cheeses that I enjoy the most....

I think any good washed rind cheese would work nicely. Also some harder ones like cheddar.