Cheese has long been paired with sweet fruits, so it makes sense that it also pairs well with sweet wines and liqueurs. Before you pour yourself a glass, pore over the suggested pairings below:
Mulled wine, a must during the cold season - with its rich taste of cinnamon and cloves - is the perfect counterpart for tangy blue cheese or Roquefort. Comté and Saint Albray are other good choices.
The classic port and cheese pairing is vintage port with blue-veined cow's milk cheeses. Vintage port is also a good match for other full-flavored cheeses, both hard and soft, like a mature cheddar or Pont-l'Évêque. Late bottled vintage ports also work well with soft, creamy cheeses such as Brie. Pair Ten-Year-Old Tawny with hard, mild sheep's cheese. White port - a fortified wine with a lot of body - goes well with Brie or a hard cheese such as Gruyère. Ruby port works well with full-flavored goat's milk cheeses.
Medium sherry goes well with rambol Gourmandise or a blue cheese. Sweet sherry and blue cheese are a great match because the saltiness of the cheese and sweetness of the sherry complement one another. Sherry makes for a memorable pairing with milder blue cheeses such as blue Brie and Gorgonzola dolce as well.
A Tokaji wine from Hungary, with a floral and apricot flavor, is a good match for Roquefort.
Grand Marnier and Anise-flavored Greek ouzo are fine accompaniments for Goat Cheeses.