There are hundreds of cheese types, and their tastes are as diverse as those of wines. For ease of matching them with wine we have divided them into three groups: soft, hard and blue.
The soft cheeses, Brie, Camembert, goat and sheep cheeses, are more lightly
textured, and light- to medium-bodied wines are better partners, such as wines with high acidity like sparkling wine, Riesling and Sauvignon Blanc. The creamier, richer styles of cheese may require more complex wines including some Chardonnay wines, sweet whites and mature muscats.
Lindi Brie, Adelaide Brie, Heritage Camembert and Timboon Farmhouse.
The stronger flavours and textures of these cheeses match medium- to full-bodied wines like barrel-fermented Chardonnay and Semillon. Generally red wines, particularly young wines because of their high tannin content, do not combine well with cheese. If you wish to serve red wine with these cheeses, it is best to focus on low tannic wines like Rose, Pinot Noir, Sangiovese, Tarrango and some of Australia’s medium-bodied reds that are more fruity, rounded and soft. Old red wines, where the tannins have mellowed, may also be suitable.
Mersey Valley Cheddar, Cradle Valley extra tasty and Mt Barker matured.
The powerful, complex and often pungent flavours of these cheeses require
strongly flavoured, complex wines, including sweet whites such as botrytis
Semillon and fortified wines such as port, muscat or tokay.
Milawa Blue, King Island Admiralty Blue, Heritage True Blue and