Let cold cheese warm up for about half an hour before eating to allow the flavor and aroma to develop. There are no hard and strict rules about which wine should be selected to accompany a particular cheese as the best selections are almost always based on individual tastes. For instance, author Janet Fletcher likes to serve a Spanish sherry such as Lustau with her cheese course. A smooth, fatty cheese may go very well with a similarly smooth, slightly oily wine. Sweet wine contrasts very well with a cheese with high acidity.
White wines go better with many cheeses than reds.
If you choose red, most recommended are fruity, light red wines. Dry, fresh red wines are ideally suited to soft cheeses, such as goat. A wine with good acidity may be complemented by very salty cheeses. Dry champagnes are brilliant in combination with bloomy white rinds. The cheeses can be matched with beer or cider.