Many different types of cheeses tend to work very well with sweet, white wines. Blue cheeses are generally very acidic and benefit from wines that can balance this trait. Different blue cheeses require various wine selections. The French Roquefort, for example, does well with Sauterne or Sauvignon Blanc. Stilton cheese pairs well with aged vintage port and Cabrales cheeses benefit from dry Oloroso sherries and big red wines like Barolo and Shiraz. Creamier cheeses such as Brie and Camembert go better with very young, red wines with layers of fruity flavor. Try Pinot Noir and Beaujolais for a good pairing. Cheddar has a harder texture than most other cheeses and goes better with a wine that can curb its sharp flavor. While Red Bordeaux is to be avoided at all cost, Oloroso sherry and vintage port do very well with this cheese. Goat’s milk cheeses tend to lean towards bold flavors and soft textures. These match well with Sancerre, Sauternes, and aged ports. Aged cheeses and aged wines, such as the Gouda and Bordeaux, harmonize well with each other. Manchego cheese can be served with delicate Muscat, vintage port, or light Zinfandels. Parmigiano and Reggiano cheeses involve bold flavors that will overpower subtle wines. Big red wines like the Barolo and aged Cabernet Sauvignon will balance this cheese well. Pecorino cheese, on the other hand, has sharp hints of nut and hard texture that will compliment with Zinfandel and Rose wines.