Without
coming over all new age, there is something beautifully holistic and
harmonious when a cheese naturally matches a wine or beer made in the
same area. It's hard not to get a warm fuzzy local food feeling about
classic combos such as Comté with 'vin jaune' (yellow wine), which are
both made in the Jura mountains, or a slice of Westcombe cheddar with a
Somerset cider.
Then
there are those completely random match ups, which have nothing to do
to with each other, but just work really well together.