There is no question Chardonnay is a popular white wine. The styles vary greatly, from fresh and fruity to oaky and buttery. The combination of rich texture and high acidity makes Chardonnay a friend to cheese, although styles that are too oaky and heavy rarely pair as well.
Chardonnay brings out the creamy texture in this aged goat cheese from Spain with a mild, milky flavor and a hint of earthiness.
2. Harbourne Blue
Made with raw goat's milk, this English blue has a fudgy texture and sweet, grassy flavor. The texture tends to be more crumbly than creamy. Blue cheese made from goat's milk is rare, and Harbourne Blue can be hard to find. If your local cheese shop doesn't sell it, try other types of blue cheese with Chardonnay and you might discover another good match.
The buttery texture of Camembert is lovely with the creamy, soft texture of Chardonnay. French Camembert pairs well, as do versions made in the U.S. such as Nancy's Hudson Valley Camembert and Mt. Townsend Creamery "Cirrus".
Chardonnay brings out the subtle nuances of flavor and creamy texture in this Italian cheese that is typically mild and slightly rubbery. Fontina D'Aosta has a slight nuttiness to it that can pair well with buttery, oaky Chardonnay.
A raw cow's milk cheese from Switzerland with a spicy kick that is complemented by the apple/pear flavors found in many Chardonnays. Tete de Moine is slightly stinky, but it's also nutty and sweet, which makes it easier to pair with Chardonnay.