Pairing chart
Wine and cheese pairing chart
Every cheese below is matched to a wine style based on its scored flavor and texture — sharp and aged toward bold reds, creamy toward sparkling, pungent blues toward sweet wines, mild and fresh toward crisp whites.
a bold Spanish red like Tempranillo (Rioja)
Abbaye de Belloc a salty, sharp sheep's-milk cheese (sharpness 5) wants a structured red to match it Idiazabal cheese a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Manchego a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Pag cheese a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Pecorino a salty, sharp sheep's-milk cheese (sharpness 8) wants a structured red to match it Pecorino Romano a salty, sharp sheep's-milk cheese (sharpness 9) wants a structured red to match it Pecorino Sardo a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Roncal cheese a salty, sharp sheep's-milk cheese (sharpness 7) wants a structured red to match it a medium-bodied red like Merlot, or an unoaked Chardonnay
Abondance a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Asiago a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Babybel a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Bel Paese a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Bra cheese a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Caerphilly cheese a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Cheshire Cheese a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Colby a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Comté cheese a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Danbo a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Double Gloucester cheese a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Dunlop cheese a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Edam a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Emmental a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Esrom a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Fontina a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Gouda a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Graviera a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Halloumi a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Havarti a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Herrgårdsost a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Leerdammer a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Leyden cheese a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Mahón cheese a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Monterey Jack a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Morbier a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Muenster a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Port Salut a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Raclette du Valais a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Red Leicester a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Salers a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered São Jorge cheese a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Tête de Moine a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Tilsit cheese a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Tomme de Savoie a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Wensleydale a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered a versatile, fruit-forward red like Beaujolais, or an off-dry white
American Cheese an easygoing, crowd-pleasing cheese calls for an equally flexible, easygoing pour an aromatic white like Gewürztraminer or dry Riesling
Appenzeller cheese an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) Langres cheese an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Munster an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Picodon an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) Pont-l'Évêque an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Reblochon an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 5) Taleggio an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Vacherin Mont-d'Or an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) a sweet wine like Port, Sauternes, or a late-harvest Riesling
Bleu d'Auvergne its pungency (8) and salty intensity need a sweet wine to counterbalance rather than compete Cabrales cheese its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete Cambozola its pungency (5) and salty intensity need a sweet wine to counterbalance rather than compete Danish Blue its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Époisses its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete Fourme d'Ambert its pungency (7) and salty intensity need a sweet wine to counterbalance rather than compete Gorgonzola its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Limburger its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete Livarot its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Maroilles its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Roquefort cheese its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Shropshire Blue its pungency (8) and salty intensity need a sweet wine to counterbalance rather than compete Stilton cheese its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete a dry sparkling wine or Champagne (or a light Pinot Noir)
Boursin cheese the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Brie the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Brillat-Savarin cheese the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Buffalo mozzarella the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Burrata the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Camembert the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Chaource cheese the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Coulommiers cheese the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Cream Cheese the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Mascarpone the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Neufchâtel the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Pélardon the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Quark the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Ricotta the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Sainte-Maure de Touraine the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Selles-sur-Cher cheese the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Stracchino the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it The Laughing Cow the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Valençay the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it a crisp Sauvignon Blanc, ideally Sancerre
Brunost the wine's zippy acidity mirrors the bright goat's-milk tang a light Italian white like Pinot Grigio, or Prosecco for something sweeter
Caciocavallo a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Cottage Cheese a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Kasseri a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Korbáčik a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it Leipäjuusto a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Minas cheese a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Mizithra a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Mozzarella a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Paneer a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it Panela a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it Provolone a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Scamorza a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Tvorog a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port
Cheddar tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Cotija tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Grana Padano tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 8) Gruyère tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Kefalotyri tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Parmigiano-Reggiano tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 9) Sbrinz tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 8) a light, mineral white like Assyrtiko or a dry rosé
Feta sheep's milk brings a lanolin richness that a mineral, high-acid white keeps in check Oscypek sheep's milk brings a lanolin richness that a mineral, high-acid white keeps in check Showing 108 of 108
Abbaye de Belloc a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 5) wants a structured red to match it Abondance a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered American Cheese a versatile, fruit-forward red like Beaujolais, or an off-dry white an easygoing, crowd-pleasing cheese calls for an equally flexible, easygoing pour Appenzeller cheese an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) Asiago a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Babybel a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Bel Paese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Bleu d'Auvergne a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (8) and salty intensity need a sweet wine to counterbalance rather than compete Boursin cheese a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Bra cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Brie a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Brillat-Savarin cheese a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Brunost a crisp Sauvignon Blanc, ideally Sancerre the wine's zippy acidity mirrors the bright goat's-milk tang Buffalo mozzarella a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Burrata a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Cabrales cheese a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete Caciocavallo a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Caerphilly cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Cambozola a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (5) and salty intensity need a sweet wine to counterbalance rather than compete Camembert a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Chaource cheese a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Cheddar a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Cheshire Cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Colby a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Comté cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Cotija a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Cottage Cheese a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Coulommiers cheese a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Cream Cheese a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Danbo a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Danish Blue a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Double Gloucester cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Dunlop cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Edam a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Emmental a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Époisses a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete Esrom a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Feta a light, mineral white like Assyrtiko or a dry rosé sheep's milk brings a lanolin richness that a mineral, high-acid white keeps in check Fontina a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Fourme d'Ambert a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (7) and salty intensity need a sweet wine to counterbalance rather than compete Gorgonzola a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Gouda a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Grana Padano a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 8) Graviera a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Gruyère a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Halloumi a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Havarti a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Herrgårdsost a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Idiazabal cheese a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Kasseri a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Kefalotyri a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) Korbáčik a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it Langres cheese an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Leerdammer a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Leipäjuusto a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Leyden cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Limburger a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete Livarot a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Mahón cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Manchego a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Maroilles a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Mascarpone a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it Minas cheese a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Mizithra a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Monterey Jack a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Morbier a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Mozzarella a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Muenster a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Munster an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Neufchâtel a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Oscypek a light, mineral white like Assyrtiko or a dry rosé sheep's milk brings a lanolin richness that a mineral, high-acid white keeps in check Pag cheese a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Paneer a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it Panela a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it Parmigiano-Reggiano a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 9) Pecorino a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 8) wants a structured red to match it Pecorino Romano a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 9) wants a structured red to match it Pecorino Sardo a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it Pélardon a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Picodon an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) Pont-l'Évêque an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Port Salut a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered Provolone a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it Quark a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Raclette du Valais a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Reblochon an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 5) Red Leicester a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Ricotta a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Roncal cheese a bold Spanish red like Tempranillo (Rioja) a salty, sharp sheep's-milk cheese (sharpness 7) wants a structured red to match it Roquefort cheese a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Sainte-Maure de Touraine a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Salers a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered São Jorge cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered Sbrinz a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 8) Scamorza a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Selles-sur-Cher cheese a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Shropshire Blue a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (8) and salty intensity need a sweet wine to counterbalance rather than compete Stilton cheese a sweet wine like Port, Sauternes, or a late-harvest Riesling its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete Stracchino a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it Taleggio an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) Tête de Moine a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered The Laughing Cow a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it Tilsit cheese a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered Tomme de Savoie a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered Tvorog a light Italian white like Pinot Grigio, or Prosecco for something sweeter a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it Vacherin Mont-d'Or an aromatic white like Gewürztraminer or dry Riesling an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) Valençay a dry sparkling wine or Champagne (or a light Pinot Noir) the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it Wensleydale a medium-bodied red like Merlot, or an unoaked Chardonnay a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered