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. a beautiful California Syrah are as follows:
VERY TOP TIER: Pecorino Stagianato (very notable at 8.50)
2nd TIER (all outstanding at 8.00): Appenzeller, Beaufort Savoyard, plain Chevre, Comte, Gouda Aged, Gruyere, Montasio Mezzano, Parmesan Reggiano, Pecorino Toscano, Roncal
3rd TIER, (very good at 7.50): Cheddar 4 Yr Old, Feta (french), Goucester Double, Gorgonzola, Iberico, Raclette, Zamarano
One very interesting result of this exhaustive tasting was just how "Cheese Friendly" the Syrah grape really is. There are far more "8.00 and above" scores for this wine than any other!!