List of Cheeses and Suggested Wines in Alphabetical Order
Cream-Type Cheeses
(Serve with Champagne, or white wine)

Costello (Denmark)
Cottage cheese or cheese curds (United States)
Crema Danica (Denmark)
Creme Chantilly (France)
Double Creme Gervais (France)
Petit Suisse (France)
Ricotta (Italy)
Saint Florentin (France)
Triple Creme (France)

Soft-Ripening Cheeses
(Serve with Sauvignon Blanc, Chardonnay, or light bodied red such as Pinot Noir)

Brie (France)
Camembert (France)
Certosino (Italy)
Liederkranz (United States)

Semi-Soft Cheeses
(Serve with medium-bodied red wine such as Cabernet Franc, Tempranillo, Sangiovese, Syrah.
Also, Malbec and Merlot are possibilities, depending on strength of cheese)

Beaumont (France)
Bel Paese (Italy)
Cantal (France)
Feta (Greece)
Fontina (Italy)
Courmandise (France)
La Grappe (France)
Limburger (Germany)
Monterey Jack (United States)
Mozzarella (Italy)
Muenster (Germany)
Oka (Canada)
Pont l'Eveque (France)
Port de Salut (France)
Semi-Soft Cheeses (continued)

Reblochon (France)
St. Paulin (France)
Tete de Moine (France)
Tomme de Savoie (France)
Tilsit (Denmark, Germany)
Wensleydale (England)

Firm Cheeses (serve with a full bodied red wine with notes of fruit or tobacco, such as Cabernet Sauvignon, Pinot Noir, Merlot, Petit Verdot or Red Zinfandel)

Black Diamond (Canada)
Cacciacavallo (Italy)
Caerphilly (Wales)
Cheddar (England, United States)
Cheshire (England)
Chevre or goat cheese (France)
Christian IX (Denmark)
Coon (United States)
Double Gloucester (England)
Edam (Holland)
Emmentaler or Swiss (Switzerland)
Gouda (Holland)
Gruyere (Switzerland)
Irish Blarney (Ireland)
Kasseri (Greece)
Lancashire (England)
Leicester (England)
Noekkelost (Norway)
Provolone (Italy)
Vacherin (Switzerland)

Veined Cheeses and various types of Blue Cheeses
(Serve with a Port wine or Creme Sherry as a dessert)

Bleu de Bresse (France)
Danish Blue (Denmark)
Gorgonzola (Italy)
Nazareth blue (Israel)
Pipo Creme (France)
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