Recently we enjoyed a mozzarella tasting in a restaurant in LA and it was entertaining and delicious. Wine pairings with cheese are most special. I recommend that you start with a good cheese selection: Camembert; Jarlsberg; Gouda; Havarti; Port Salut; Wensleydale; Smoked Cheddar; Roquefort; Stilton; Gorgonzola; Bel Paese; Chèvre; Epoisses; Manchego; Limburger; Emmentaler; Brie; Pont l’Évêque; Beaumont; Manchego; Saint-Nectaire; Epoisses; or Bel Paese.  Consider these wine varietals for the pairings: Sauvignon Blanc; Muscat Blanc; Chenin Blanc; Chardonnay; Colombard; Muscadelle; Sémillon; Viognier; Pinot Gris; Pinot Noir; Cabernet Sauvignon; Sangiovese; Malbec; Syrah (Shiraz); Tempranillo; Riesling; or Merlot. Port Selections are wonderful with cheese. Portuguese Port; Californian Port or Australian Port.
In Bordeaux, France it is a tradition to drink the oldest wine last. Since the cheese course comes at the end of the meal, that is a good way to select the wine. Consider the time of day for serving the wine and cheese. Is this for a picnic or a formal dinner party? While living in France, I found that most tend the pair the wine and cheese together from that region. Since WWII and the expanse of air travel for the transport of goods, there has been a surge of creativity of pairing. It is so easy to pair an Australian wine with European cheese because each can be purchased at the same supermarket. Multiple cheese selections are popular, too. Blind tastings are recommended. Learn to taste and smell the aroma while selecting the best pairing…and isn’t discovery the most intriguing and inspirational. © Kelly McBride Loft