Just like wine cheese comes in all sorts of forms - hard, soft, delicate, strong and straight down the middle - and is consumed with a meal, or simply enjoyed by itself. Its it a coincidence that great winemaking countries also have great cheese industries - we think not!
An aged Pinot Noir is a beloved friend of mild to strong tasting cheeses, but we also think Tempranillo is a delicious match for red wine lovers. A youthful Nebbiolo (Australia or Barbaresco from Italy perhaps) or an older Bordeaux Cab-Merlot wine will also complement a cheese board.
White wines can also be enjoyed with cheese. A Sauvignon Blanc with goats cheese is a delight, and more stout fuller Chardonnays from Australia, Chile, Southern Burgundy and Languedoc, and the US are great as well.