Murray's Cheese comment has me curious
Hello--Murray's Cheese site, in it's description of nevat (a cheese from Spain) says that a wine pairing is tricky because of the *bloomy rind*. I'm a complete newcomer to wine, but I think many cheeses have that kind of rind, and are always enjoyed with wine, yes? What did their comment mean?
I wouldn't worry too much about finding the perferct pairing for this, or any other cheese. In most of the wine and cheese comsuming countries I have visited, you pick the cheese or cheeses you like, and eat it with whatever wine remains on the table. In France for instance, it is perfectly normal to select several cheeses from the cart, making pairing nearly impossible.
If, however, you feel the need to do so, or if you are putting together a formal dinner with courses matched with wines, consider matching local wines with local cheeses It's hard to argue with say Crottin du Chavignol with a bottle of Chavignol, Munster with Alsatian Gewurz, or Comte with Arbois (maybe English Cheddar with a pint of Ale?).
I think that Nevat is from Catalonia, so that might be a good place to start.
re: Sam B
This writer also had trouble with the pairing. "... tried Nevat with a variety of different wines, but most of them are unsatisfying matches. Sauvignon Blanc, which often works with tart chevres, seems too lean for this luscious cheese. My favorite companion is an off-dry Amontillado ..."
Contrary to popular belief, pairing most cheeses and wine, especially red wine, is tricky. And it's even more so with soft bloomy rind cheeses because of the way the flavour changes as they mature, going from a slightly acidic sweetness to a runny, creamy funkiness.
Anyway, for these cheeses you're usually best off reaching for a dry white with a relatively unassertive flavour profile (white Burgundy, for example). If red you must, look for a supple, light-bodied wine, though mature cheeses can work with heftier wines (St-Marcellin with Côte-Rôtie, for example).
At a recent tasting of several of Lustau's sherries, I found the Nevat went best with a fino and a palo cortado. On other occasions, I've enjoyed it with a dry cava.