Hmmm. I love gorgonzola, first and foremost. I also make it into a spread with cream cheese, green onions (white parts only) and pecan bits.
Of course, a Stilton is in order, too.
Sometimes during the holidays Sam's and other places carry these nice little Bries which are about 2/3rds the diameter of normal and they sell them 3/$10, packaged together. Sometimes I slice off a top rind, put toasted pumpkin seeds (shelled pepitas) on top and heat them slightly and put the rind back on.
Or, do the same with either apricot jam or a good orange marmalade on top, after heating. Or, after heating, top them with beautiful pomegranate seeds and leave them rindless on top.
Or, sometimes I put pesto on top and don't put the other rind back on. When you buy 3 small ones, you can do a lot of different things with them! When they cool again, they can be sliced.
There are two Gourmandise soft cheeses I adore with fruit. One is with walnuts and one is with cherries and kirschwasser. There is also a double-cream Leceister with walnuts that is addictive, but kind of hard-to-find.
I also make spiced apples (poach peeled, cored apples in apple juice or cider with a package of red hots dissolved in the poaching liquid) this time of year. They taste wonderful and they're bright red, all the way through. Pears can be done the same way.
Nutty Baby Swiss is wonderful with fruit, especially apples.
Guava paste, if you can find it, is also good with Manchega. I have a substitute recipe from Martha Stewart I could dig up for you. It's made with pears and cranberries and is very good.
Let's see. I'll think some more and probably come back to add more!
I was thinking recently that the Cornucopia used to be a Thanksgiving theme. I haven't seen one in a while. Maybe you could revive it.
Well just freaking YUM. God that sounds good.