Bloomy
Think rich, creamy, and indulgent! These cheeses are somewhere between soft and hard, but do have a soft rind. Brie is a perfect example. These cheeses pair well with sparkling or dry whites.
Blue
Easily identified by sight, these cheeses often have a blue tinge to them and showcase a salty, powerful flavor. Gorgonzola is a fine example. Pair these cheeses with a nice port or Riesling.
Fresh
Cheeses in this category are often quite soft, and can be used as a spread. They’re rarely aged but can range in flavor from mild to wild. Think feta or mozzarella and a nice, smooth white wine.
Hard
These are stiff cheeses, often with a nice salty flavour. When in doubt, look for something with “aged” or “sharp” in the title. Hard cheeses are the category where you’ll find your preferred matches for Cabernet and other acidic reds. Other popular examples of hard cheeses (aside from cheddar and gouda) include parmesan, fontina, gruyere, and pecorino.
To experience the pairings properly, experts suggest making sure that everything is served at the proper temperature; 60 degrees for red wine and cheeses that have been out of the refrigerator for between 30-60 minutes. Start by placing the cheese in your mouth and experiencing those flavours before adding wine. Allow the combination of flavours to mingle in the mouth before swallowing for the full effect.
Of course, when push comes to shove, we’re not big fans of playing by the rules around here. If you’re not a Gouda fan, don’t put it on your cheeseboard. At the end of the day the best cheese to enjoy with your Cabernet is simply the one you like the best.
(Grabbed from: https://www.onehopewine.com/cabernetcan/best-cabernet-sauvignon-cheese-pairings/)