Raspberry-Port Wine Sauce:
1 package (10 ounces) frozen, sweetened raspberries, thawed
3 tablespoons port wine
2 cups (8 ounces) shredded Wisconsin aged Cheddar cheese, divided
4 large pears (1 3/4 pounds), peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup flour
1/2 cup sugar
1/4 cup butter, melted
Puree raspberries in a blender. Pour into a wire sieve placed over a bowl to remove seeds. Add port wine to raspberry juice. Chill. Line a round 8x2 inch tart or quiche pan with removable bottom with 2 cups of the shredded Cheddar cheese. Chill. In a large bowl, toss pear slices with lemon juice. Place pears in Cheddar-lined pan. Chill.
In a medium bowl, combine flour, sugar and remaining 1 cup shredded Cheddar. Cut in butter. Sprinkle over pears. Place tart on middle oven rack with a baking sheet placed on lower oven rack. Bake at 400° F for 50 to 60 minutes until top is well-browned. Cool on wire rack. Place on serving platter. Remove sides of pan. Cut into wedges and serve with raspberry-port wine sauce.