Despite the image of sweetness that the word Riesling conjures up for most people, this wine is anything but sweet. It definitely has gorgeous ripe fruit but it also has an equally enticing acidity and minerality. These qualities conspire to make the wine extremely cheese-friendly offering perhaps the widest variety of cheese pairing options than any other single varietal.

Look for cheeses that are nutty, fruity, sweet, and/or tangy.

Here are some examples of cheeses that make particularly good companions for this style of wine. If you can't find these cheeses, try and find similar ones based on these descriptions.

Gruyère - The nutty-fruity quality of the cheese mirrors the same in the wine. It also brings out the mineral characteristics in the wine. Each bite of cheese begs for another sip of wine and vice-versa.

Humboldt Fog - Once again this king of bloomy rind goat cheeses struts its stuff in the presence of a high-acid, fruity wine. The creaminess of the cheese introduces a pleasant creamy mouthfeel to the wine yet doesn't overwhelm it, while the acidity in the cheese and in the wine match each other perfectly.

Serra de Estrela - This special Portuguese sheep's milk cheese is known for its strong aroma, extreme creaminess and noticeable salt content. Although that seems like a disaster for a delicate wine like this Riesling, it makes for a surprisingly seductive pairing because of - not in spite of - those characteristics.

Goat Gouda - Just as the phrase implies, this cheese is a goat's milk version of the well-known cow's milk cheese. Because goat goudas are aged, they develop a slight caramel-y flavor and therefore an enticing sweetness. Add to that the natural tanginess of goat's milk and you've got a sweet-tart flavor similar to that found in the Riesling.

Complements
Mild peppadews (slightly sweet marinated cherry peppers), pork or rabbit rillettes (or paté), thin toasts or crackers

Chicken and Cheese on a Stick
Cut purchased rotisserie chicken into bite-size squares. Place one square on a skewer. Follow with a red or green seedless grape and finish with a piece of Gruyère or Goat Gouda cut the same size as the chicken. Repeat with remaining chicken, grapes, and cheese, and serve.

Laura Werlin is one of the foremost authorities on cheese in the United States. She is the award-winning author of five books on the subject, a sought-after speaker at food and wine events, a spokesperson for consumer and trade organizations, and a frequent television and radio guest.

Each of Laura's books has been honored with domestic and international awards including the James Beard award for her book The All American Cheese and Wine Book, She has just finished her latest book, Grilled Cheese, Please, which will be released in March 2011.

Werlin is known for her approachable yet authoritative teaching style and is frequently asked to speak at prestigious events, most notably the annualFood & Wine Magazine Classic at Aspen, the South Beach Food & Wine Festival, the Santa Fe Wine & Chile Fiesta, and the Artisan Cheese Festival in Sonoma County in California. She is also a regular instructor at the Cheese School of San Francisco.

Laura's website is laurawerlin.com