Wine and cheese make a most promising union. The challenge is that there are almost as many different types of cheeses as there are wines. While it is difficult to generalize about matching cheese and wine, there are quite a few successful pairings that are worth recommending.
Our rule of thumb is that cheeses and wines are classically excellent partners based upon their balance of saltiness and sweetness. Generally speaking, salty cheeses complement sweeter wines while more mild cheeses call for more acidic wines. Other factors such as acidity, aroma and texture also come into play.
Brie

Brie

Chardonnay is the perfect compliment to Brie because it foils the richness and brings out the earth of the rind.
Camembert

Camembert

Camembert is great with Champagne for the same reason as the Brie with Chardonnay, but more delicate and refined.
Cheddar

Cheddar

Cheddar cheese calls for a low tannin, medium bodied red like Pinot Noir or Syrah to bring out the nuttiness of the cheese.
Feta

Feta

Fetas loves a highly aromatic white with just enough richness to foil the bite of the cheese, like Pinot Grigio or Riesling, or best yet a Moschofilero.
Goat

Goat

Goat cheese is wonderful with Sauvignon Blanc or a nice Sancerre because the acid of the wine is complimented by the acid of the cheese.
Gouda

Gouda

Gouda is great with a higher tannin red like Cabernet Sauvignon or Merlot to stand up the caramel flavors of the cheese.
Gruyere

Gruyere

The nuttiness of the Gruyere loves the spicy fruit of a Red Zinfandel.
Parmesan

Parmesan

Parmesan is wonderful with a low acid red like Sangiovese from Italy because it mirrors the richness and depth of flavor found in both.
Swiss

Swiss

Swiss cheese pairs beautifully with a nice a Merlot to help bring out the depth of flavors not at first recognized in the cheese.