cheese mystery

[sharon001]

I find that while I usually have a good handle on wine and food pairings, I am mystified by cheese. I can match up a veal blanquette or a tuna steak or risotto with lobster, but faced with cantal or pont l'eveque, I draw a blank. Of course, I know from having lived in France that you pair munster with Alsatian whites (which, though? riesling? gewurz? another?) and goat cheese with flinty white Loire wines. But toss a manchego in my direction, and I'm scratching my head...

Any ideas or tips?