Winegeeks offers some guidance on the pairing of wine and cheese:
Perhaps the best method to pair wines with cheeses is to go by the same simple standard that applies to all regional cuisine and wine pairing: Location, location, location. The connection between the cuisine of a region and the wine therein is a strong one forged over many centuries. Often the wine from a particular area reflects the style, weight, flavors and aromas of the local diet, and vice versa. There are hundreds of classical pairings that have evolved into a symbiotic relationship between food and wine. Chianti with pasta Bolognese. Truffled risotto with Barolo. The famous Coq au Vin of Burgundy with the famous Pinot Noirs of Burgundy. The list goes on and on. Cheese is no different....More HERE.
The other school of thought when matching the velvety (not Velveeta!) goodness of an artisan delight and a delicious bottle of wine is to weigh the style of the cheese. Fresh and creamy cheeses need the crisp acidity of white wines to bring out their full range of flavors. These cheeses will often be overshadowed by a heavy red with lots of fiery tannins. Conversely, the harder a cheese is the better it will react to a wine full of tannins. In fact, the proteins in an aged cheese will temper the tannins in a full red wine allowing more of the fruit and complexity of the wine to pair with the flavors and aromas of the cheese.
For a selection of delicious cheeses from around the world, do visit igourmet. Share