Strive to have flavors either contrast or complement: Contrast strong blue cheese with sweet port, for example or complement creamy, buttery Chardonnay with creamy, rich Brie.
For example: Asiago Cheese / Chambourcin
For example: Sharp Cheddar / Traminette
For example: Muenster / Dry Riesling
For example: Blue Cheese / Vignoles Light Port
The most important thing to remember when pairing wines and cheeses is to follow your taste buds. If you like something that rules say shouldn't work, STICK WITH IT!