FOOD AND DRINK / Suggested cheese and wine combinations

BURGUNDY / PINOT NOIR: Excellent with Emmental, Gruyere and Munster; good with Caerphilly, Camembert, Chaume, Cheddar, Cheshire, Wensleydale, Cornish Yarg, L'Explorateur, goat's cheese and Reblochon; passable with Stilton.

CHIANTI / SANGIOVESE: Full-bodied ones are excellent with Brie and Camembert; good with Stilton and Chaume; and acceptable with Dolcelatte, Lancashire, Munster and Roquefort.

GEWURZTRAMINER: Excellent with Chaume, mature Cheddar and Port Salut; good with Emmental, Gruyere, goat's cheese, Munster, Roquefort and even with the wine-killer Gorgonzola.

SAUVIGNON BLANC: Excellent with goat's cheese and with Boursin; good with Cheddar and L'Explorateur; and considered acceptable with Lancashire.

MEDIUM-DRY ENGLISH AND GERMAN WHITES: Very good with Emmental, with Gruyere, with L'Explorateur and with Cheshire; acceptable with Brie, goat's cheese, Camembert, Chaume, Cheddar, Lancashire, Reblochon, Roquefort, Stilton, Cornish Yarg and Taleggio.

SAUTERNES: The easiest wine to match. Excellent with Cheddar, Edam, Red Leicester, Parmesan, Roquefort and Wensleydale; good with Gjetost; acceptable with Chaume, Cornish Yarg, Emmental, Gruyere, goat's cheese, Lancashire and Stilton.

BUAL MADEIRA: Excellent with Gjetost; very good with Cheddar, Emmental, Cornish Yarg, L'Explorateur, Leiden; it is also acceptable with Brie, Dolcelatte, Roquefort, Stilton and Taleggio.

AGED TAWNY PORT: Excellent with Roquefort and Stilton; good with Camembert; and acceptable with Gorgonzola.

VINTAGE PORT: Tends to be good with Cheddar; acceptable with Brie, Cheshire, goat's cheese, Leicester, Stilton, Caerphilly and L'Explorateur.