Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in
the refrigerator with the top put back in place and wrapped in plastic
wrap.

When ready to serve:

Remove the melon from the refrigerator and take off the wrap and top. Pour
out the port from the melon into a bowl. Cut off the rind and cut the melon
into pieces. Put the pieces into four cool bowls. Serve with the cheeses on
a side platter.

Yield: 4 to 6 servings

Note: The port could be poured back over the melon or reserved for another
use.

This is also nice with a bowl of lightly seasoned toasted almonds and some
port wine.