The last cheese (my personal favorite BY FAR): A Rogue Creamery Blue from Oregon served with Brown Sugar Fudge.

Brown Sugar Fudge

14 oz. Brown Sugar
6 oz. Butter
5 Fl. oz. Evaporated Milk
1 3/4 c Confectioners Sugar
1 t Vanilla Extract

Cook brown sugar, butter and milk in a pot over medium heat until the mixture reaches 240 degrees on a candy thermometer.  Transfer mixture to a KitchenAid mixer with a paddle attachment.  Add confectioners sugar and vanilla, and paddle until the mixture becomes light in color and achieves the consistency of peanut butter.  Transfer mixture to mold and spread evenly; allow to set.