Recently participated in an extremely extensive tasting of Wine and Cheese.... 8 varietals in all were sampled against over 45 cheeses... this took days. Name a cheese between Appenzeller and Zamarano and it was probably part of this tasting.
Top-rated cheeses which "made the cut" were re-tasted in a second round.
Survivors and thrivers after two rounds vs. Pinot Noir are:
VERY TOP TIER: Very Aged Cheddar (8 year old), plain Chevre Goat Cheese, Epoisses, Roquefort
2nd TIER: Aged Cheddar (4 year old), Feta (french), Havarti, Parmesan Reggiano,
3rd TIER, (fair plus at 7.00): Comte, Aged Gouda, Port Salut
Unfortunately I didn't record the wine and the bottles have been thrown out, but I had brought it to the tasting... From memory it was probably a Meridian Reserve from Santa Barbara county, late '90's. It drank beautifully.