Do instead what Europeans have been doing for ages. Grab a bottle of ale or lager. Bitter or buttery, beer goes great with all kinds of cheeses.
"Long the domain of fine wines, beer is entering the epicurean stage with sophisticated tastes and flavors that pair up perfectly with a variety of cheeses," states Roberta MacDonald, Vice President of Cabot Creamery.
Rich, fruity ales match up well with stronger tastes, such as red meat and extra sharp cheddars. Lighter lagers, on the other hand, pair better with poultry, fish and mild cheeses like mild cheddar or Monterey Jack. Think of ale as red wine and lager as white wine.
Hoppiness in beer is relative to acidity in wine. Beers that have significant hoppiness or bitterness, such as India Pale Ales, pair well with cheeses that are spicy or sharp.
Pair like with like--mild beers with mild foods, robust beers with robust dishes. Assertive Scottish and Belgian ales stand up well next to wild game. Fish and chicken match up with conservatively hopped pilsners and brown ales. A full-bodied porter with big roasted flavor matches up deliciously with strong flavors.