Wine and food pairing Ⅺ:cheeses

When I'm in the mood for a serious session of analytical wine-and-cheese tasting, I like to have a good array of cheeses and a selection of wines, tasting across the lines to compare and contrast the different ways they go together. But generally speaking, I'd propose the following broad categories for seeking the ideal marriage between a specific wine and a particular cheese:
Cheddars and similar sharp "English" cheeses: Dry reds, Cabernet Sauvignon or better Merlots.  

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.

Additions from readers:

Probably the most contentious area of food-and-wine matching. Here are two more:

Goat's milk cheese with sauvignon blanc, especially from the Loire, and Port with many cheeses, especially Stilton. --Craig Schweickert