What are the flavor profiles like? Heavy meal or a few smaller things?
Will you be serving a dessert wine, port etc?
I'll probably be recommending something that includes pairing with dried fruits like good figs or dates, maybe some honey... and an easy and delightful finish can be simply a great 30mo parmigiano drizzled with a balsamic reduction. Works really really old gouda as well... the dried/concentrated flavors together might best reflect the game. Or something like Rush Creek, warmed. Speaks of the harvest season and transition.
Hard alpine cheeses are a good seasonal choice... Comte, Beaufort...
More traditional and dessert like: fresh/ripened cheeses that are bright and acid are great and popular... same with triple creams - decadent as some expect dessert to be, you can pour a compote over or serve straight...
If you do something like that, I'd keep it at one cheese plus nuts/dried fruits. Otherwise, keep it to 3 cheeses.
Edited by Cary Grant - 11/20/12 at 2:31pm