Cheese Pairing

Which wines with which cheese?
There is an apparent consensus on what wines pair well with what cheeses. The accord is not universal, however. Case in point: many "experts" cite that Gouda is best with a fruity white. Perhaps, but what variation of Gouda? With a smoky or spicy Gouda, for example, a better pairing would be a Pinot Noir or a Cabernet. It boils down to personal taste.

Soft Cheese: Blue Castello, Boursin, Brie, Bucheron, buffalo mozzarella, Camembert, feta, goat cheese, Gorgonzola, Limburger, Mascarpone, Muenster, Neufchatel, Pave Affinois, Teleme

Hard Cheese: Asiago, Blue, Derby, Edam, Emmentaler, Grana Padano, Gruyere, Jarlsberg, Manchego, Parmigiano, Pecorino Romano, Raclette, Reggiano, Swiss, Wensleydale, Zamarano

Semi-Soft Cheese: Bel Paese, Baby Swiss, Colby, Fontina, Havarti, Kasseri, Madrigal Baby Swiss, Morbier, Port Salut

Semi-Hard Cheese: Cheddar, Chesire, Cotija, Danish Blue, Double Gloucester, Gouda, Graddost, Panela, Provolone, Roquefort, Sonoma Jack, Stilton
The wine Here are the wines that from experience, and trial and error, complement an array of cheese types.The ultimate decision is yours to make.

Soft Cheese: Chenin Blanc, Sauvignon Blanc, Gewurztraminer, Champagne, Cabernet, White Zinfandel, Vidal, Beaujolais, Bordeaux, Chianti, Sancerre

Hard Cheese: Bardolino, Tawny Port, Madeira, Sherry, Chenin Blanc, Sauvignon Blanc, Sancerre, Côtes du Rhône, Rioja, Cabernet, Barolo, Barbaresco, Brunello di Montalcino, Ribera del Duero, Chardonnay, Chianti Riserva, Beaujolais, Dark Beer, Sangria, Gewurztraminer, Pinot Noir

Semi-Soft Cheese: Chardonnay, Champagne, Riesling, Barolo, Barbaresco, Gattinara, Bordeaux, Rioja, Fleurie, Beaujolais, Chinon, Bourgueil

Semi-Hard Cheese: Chardonnay, Champagne, Riesling, Cabernet, Sancerre, Chenin Blanc, Sauvignon Blanc, Chianti Riserva, Barolo, Tawny Port