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Barbaresco or Nebbiolo - The strong smell and fruity undernotes of Taleggio pair well with the complexity and structure of Barbaresco or the earthy tones of Nebbiolo.

Chianti or Barbera - The hard texture and complex flavors of Parmesan require a wine with high acidity like Chianti or the cherry notes of Barbera to cut through the richness.

Beaujolais or Dry Rosé - The salty brine of Feta is complemented by the fruity and light-bodied nature of Beaujolais or the crispness of a dry Rosé.

Tawny Port or Sauternes - The intense blue mold flavor of Roquefort pairs exceptionally with the sweetness and body of Tawny Port or the honeyed character of Sauternes.

Pinot Grigio or Sauvignon Blanc - The light, milky flavors of Mozzarella go well with the light body and crisp acidity of these white wines.

Champagne or Chardonnay - The creamy texture of Brie pairs well with the acidity and bubbles of Champagne, and the buttery notes of Chardonnay complement the cheese.

Gewürztraminer or Pinot Gris - The strong aroma and soft texture of Munster are balanced by the spicy notes and lush mouthfeel of Gewürztraminer or the stone fruit flavors of Pinot Gris.

Pinot Noir or Chardonnay - The slightly sweet and nutty flavor of Gruyère works well with the earthiness of a Pinot Noir or the full-bodied nature of an oaked Chardonnay.

Cabernet Sauvignon or Zinfandel - Aged Cheddar's sharpness is a nice balance to the robust flavors of Cabernet Sauvignon, and the spiciness of Zinfandel

Pinot Noir or Riesling - The earthy and pungent Camembert pairs well with the light tannins of Pinot Noir or the slight sweetness and acidity of Riesling.

Chianti or Amarone - The saltiness and rich flavor of Pecorino can handle the tannins in Chianti or the powerful profile of an Amarone.

Fumé Blanc or Pinot Noir - The medium-hard texture and nutty taste of Swiss cheese pair well with the smoky flavors of Fumé Blanc or the cherry and earthy flavors of Pinot Noir.

Prosecco or Lambrusco - The light and creamy Ricotta pairs well with the lightness and effervescence of Prosecco or the fruitiness and slight sparkle of a chilled Lambrusco.

Sauternes or Port - The bold flavors of Blue Cheese are balanced by the sweetness of dessert wines like Sauternes or the richness of Port.

Sauvignon Blanc or Chenin Blanc - The tanginess and acidity of goat cheese pair well with the crispness and citrus notes of these white wines.

Merlot or Pinot Noir - The nutty, caramel flavors of Gouda match nicely with the fruity notes of a Merlot or the earthiness of a Pinot Noir.

Tempranillo or Albariño - The firm texture and fruity/nutty flavors of Manchego pair well with a full-bodied Tempranillo or the crispness of an Albariño.

Riesling or Chardonnay - The buttery and creamy Havarti pairs smoothly with the fruity acidity of Riesling or the smoothness of a Chardonnay.

Barolo or Chardonnay - With the sharpness and fruity notes of Asiago, a full-bodied Barolo or an oaky Chardonnay can create a harmonious balance.