I find the matchings of cheese with wine are so descriptive from the Kitty Johnson’s book, “Wine, a woman’s guide”. here is a copy of it.
Basically, Sancerre and goat’s cheese; Tawny port and Stilton; blue cheese and sweet wine.
For cheese from other fromage family,
1) Hard and Tangy cheeses
Mature Cheddar and Parmesan like spicy reds such as Syrah (Shiraz), an oaky Cabernet Sauvignon or Vintage port. Parmesan is also a buddy to fellow Italian Barolo and Sangiovese (Chianti).
2) Waxy cheeses
Gouda, Emmental, Gruyere, and Manchego suit most reds, including Bordeaux, more rustic southern French styles and also Spanish Tempranillo.
3) Extra-smelly cheeses
Epoisses: Burgundy reds, Pinot Noir; Munster; Gewurztraminer; all these and Pont L’Eveque: Tawny port.
4) Crumbly and Mild cheeses
Wensleydale and Caerphilly go well with light, dry, unoaked whites from Italy or France, and, of course, with English and Welsh whites too.
5) Rich and Creamy cheeses
Brie and Camembert like rich, fruity whites from Burgundy or Rhone, or lighter reds from Pinot Noir or soft, plummy Merlot. Otherwise fizz can do it for fun.
6) Creamy and Bland cheese
Mozzarella and cream cheese – consider crisp, unoaked whites, rose or light Italian reds.