Here’s a line up of some of my favourite marriages between wine and cheese in alphabetical order:

Boursin – Sancerre, Sauvignon Blanc

Brie- Chardonnay, German dessert wine, Pomerol

Caerphilly (welsh)- Sweet white Rioja

Camembert- Médoc, Côtes-du-Rhône, Corbières

Cashel Blue Irish- Light fruity red

Cheddar English- Zinfandel, Gewürztraminer, late harvested wines

Chesire English, Meursault, sweet white wines

Cornish Yarg- Bordeaux or Burgundy well-aged red

Edam- Syrah, Zinfandel, Pauillac

Emmenthal- Cotes-du-Rhone, Shiraz

Feta- Ouzo, Chardonnay

Gloucester English cheese, Zinfandel

Gorgonzola- Barolo, sweet whites such as Sauternes work well

Gouda- Chardonnay, White Burgundy

Goats Cheese- Sancerre, Riesling, English sparling wine

Gruyere- Bordeaux, Chasselas

Lanard Blue, Scottish- Sauternes

Lancashire, English- Burgundy, or Pinot Noir fresh

Leicester, English- Structured rustic red from Provence, or another region

Manchengo- Red Rioja

Montereay Jack, USA- Australian or South African Chardonnay

Mozzarella- Chablis, Soave, Pinot Grigio

Parmezan cheese- Barolo, Barbaresco

Raclette- Chablis, Cotes-de-Duras

Stilton, English- Port, Sauternes, Sainte-Croix- du-Mont

Tomme de Savoie- Beaujolais, Varois