similar sharp "English" cheeses: Dry reds, Cabernet Sauvignon or
Swiss, Gruyere, and the equivalent: Pinot Noir.
Blue cheeses: Sauternes (or other sweet, fine dessert wines) is
traditional, but these also work nicely with dry reds, and
surprisingly so with very dry (Fino) Sherries. Be careful about
tannic reds like Cabernets, though, which sometimes get a funny
metallic taste with blue cheese.
Ripe, creamy cheeses like Camembert and Brie: Rich, buttery
Chardonnay. Or for a change of pace, try them with Champagne.
Hard cheeses like Parmigiano Reggiano, Romano, etc.: This is
probably kind of a cliche, but I really do like them with dry
Italian reds, from Chianti to Barolo. Or try a chunk of really
fresh Reggiano with a heavy Amarone.