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.
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.
Recipe Courtesy of Norman Van Aken