Preheat oven to 400. Combine pecans, cranberries, curry, brown sugar and pinch of salt and pepper in a small bowl. Set aside.

Place the cambozola on a cutting board. Using a sharp knife remove the rind from the cheese and cut into cubes.

Put the cheese in a one quart baking dish and top with the pecan mixture. Bake until the blue cheese melts and the nuts are toasted and golden brown, about 12 minutes.

Serve with sliced apples, pears, crackers or wide slices of bread.