How to Pair Wine & Cheese

What is the secret? The marriage of wine and cheese requires some knowledge and planning in order to be successful. The proper wine will definitely enhance any kind of cheese, while cheese is one of the best complements for wine. Wines should be paired with cheeses according to their acidity, saltiness and strength of taste. The goal is to choose a wine that complements the cheese, while at the same time, balances and contrasts with it. For example, one should complement a fruity wine with a fruity cheese. Since they also need to balance each other, a strong wine needs to be paired with a strong cheese. Finally, for good contrast, sweet wines are best enjoyed when paired with salty cheeses.

Cheeses can be divided into several categories that correspond to several kinds of wine. (Source: wikipedia.fr)
FRESH-PASTE CHEESES:

There are different categories of fresh-paste cheeses:
Whey cheeses: The paste is vibrant white while its texture is soft, either smooth or granulated, rich in cream or light in cream, such as Brocciu, Mascarpone or Ricotta.
Recommended wine: Chianti, Sauvignon Blanc

Pasta Filata: This particular paste is obtained by kneading and stretching the curdled milk. Italy is the main producer of pasta filata, such as Mozzarella and Provolone.
Recommended wine: Chianti

Blue cheeses: These are obtained by inoculating a cheese with mold that grows as the cheese ages. There are many kinds of blue cheeses, including Bleu, Blue Castello, Boursin, Danish Blue, Fourme d'Ambert, Gorgonzola, Roquefort and Stilton.
Recommended wines: Gewurtzraminer, Sauternes, Muscat, Rieslieng or Port

SOFT-PASTE CHEESES:

There are different types of soft-paste cheeses:
Soft-ripened cheeses: These are inoculated on the outside with mold, which grows and created a flexible white crust. Soft-ripened cheeses start by being firm and rather chalky but age into a smooth, runny or sometimes gooey texture. The crust has an almost downy aspect and its color varies from white to yellow. The most popular cheeses from this category are: Brie, Camembert, Goat Cheese, Chaource, Coulommiers, Crottin de Chavignol and NeufChâtel.
Recommended wines: Cabernet Sauvignon, Champagne and Sauvignon Blanc

Washed-rind cheeses: These follow the same production process as the soft-ripened cheeses, except they are periodically cured in a solution of saltwater brine and other mold-bearing agents which may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria Brevibacterium linens (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors" (www.wikipedia.com). Amongst this category are the following cheeses: Epoisse, Munster, Pont-l'évèque and Reblochon.
Recommended wines: Gewurztraminer, Chardonnay, Cabernet Sauvignon and Gamay

PRESSED-PASTE CHEESES:

There are three kinds of pressed-paste cheeses, depending on how much or if they are cooked. Pressed paste is obtained by pressing the curdled milk as the cheese is placed in its mold.
Uncooked pressed cheeses: The curdled cheese is pressed but never cooked. Such cheeses include: Cantal, Edam, Gouda, Morbier, Provolone, Raclette de Savoie and Saint-Nectaire.
Recommended wines: Shiraz, Pinot Noir, Riesling or Champagne

Semi-cooked pressed cheeses: The curdled cheese is cut, gently heated, piled and stirred before being pressed into forms" (www.wikipedia.com). Such cheeses include: Cheddar, Cheshire, Colby and Monterey Jack.
Recommended wines: Cabernet Sauvignon, Pinot Noir, Riesling and Sauvignon Blanc

Cooked pressed cheeses: The curdled cheese is heated as it is cut before it is pressed into its mold. Non pasteurized, cooked pressed cheeses are heated to 150 F; pasteurized cheeses are heated to 160 F - 185 F for 20 seconds and quickly brought to a temperature of 39 F. These cheeses include: Baby Swiss, Comté, Emmental, Gruyère, Parmesan and Swiss.
Recommended wines: Chardonnay and Côtes-du-Rhône