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Brie

A kind of soft, mild, creamy cheese with a firm white skin.

Try Gewürztraminer—its floral, lychee, and spice notes complement the creamy, buttery texture of Brie while cutting through its richness with a slight acidity and hint of sweetness.

Chicken Parmesan

Breaded chicken breast topped with mozzarella, parmesan, or provolone cheese. Barbera wine pairs well with this dish because this Italian red has high acidity and soft tannins, making it a great match for the tangy tomato sauce without overwhelming the chicken or cheese.

Nachos

A dish of tortilla chips topped with melted cheese and often also other savory toppings.

NY Cheesecake

A kind of rich dessert cake made with cream and soft cheese on a graham cracker, cookie, or pastry crust, typically topped with a fruit sauce.

Eggplant Parmesan

Eggplant Parmesan is a casserole dish made by slicing eggplant thinly and frying it in olive oil. Some cooks dip the eggplant slices in batter or egg before frying, some just fry it, and many flour it first and fry it, while others more concerned with making the dish light, will bake or grill the eggplant slices.- Source

Gouda

A flat round cheese with a yellow rind, originally made in the town of Gouda in the Netherlands.

Fontina

Fontina is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 meters (1,800 to 2,300 feet) and fed only with rich grass to give it a distinctive aroma. – Wikipedia https://en.wikipedia.org/wiki/Fontina