Maybe I'm just getting old. Not only did I forget my Netscape screen name and could not comment there, but my response smacks of wet, old dog sans new tricks.
I've found, in general, if I really like a wine, then it usually goes with whatever I'm eating. Pairing dynamics are slowly becoming lost on me because of this. It also extends to other realms, e.g. I really like milk ... and I find it a suitable match for, uh, pizza. Yeah, weird ... I know.
Returning to cheese, I find cheese beats up on wine. Even mild cheeses do a do-whack-a-do on many a wine. My preference is for attracting opposites, i.e. the creamier the cheese, the more acidic I prefer the wine. Sweeter wines, white or red, seem to go with stinky better as well.
By the way, upon the reading the appended WTN, I got googled Sean Thackrey and found this old article which I think is interesting, particularly his comment on terroir:
Sean Thackrey, Winemaking on the edge in a Marin eucalyptus grove . (Random note: There's a lot of cool stuff to do in and around Bolinas, should you ever get the urge to hike on out there. Great for bird watchers, especially the
Audobon Canyon Ranch.)
