These two misunderstood culinary outcasts have finally found each other. Much-maligned savvy b is staging a bit of a comeback, with natty winemakers gravitating towards its fruit-forward personality and zesty lift. Laughing Cow is created with a blend of iconic cheeses including cheddar, Gouda and Comté, melted down fondue-like and combined with extra milk for that big creamy mouthfeel. There’s not much complexity to a wedge of Laughing Cow, which is where the Carmen Miranda tropical fruit bowl of sauvignon blanc comes sashaying in, to bring the party without overpowering the cheese’s delicate flavours.

The MVP of supermarket cheddars, Mersey Valley muscles up a bit more heft than your block of tasty, but is still mild enough to melt into a toastie. The bite of aged cheddar generally allows it to stand up to more robust red wines. Mersey’s classic sharp cheddar paired with a medium-bodied red such as tempranillo proves the middle ground can be a mighty fine place to be, with the wine’s slight acidity and bright berry notes cutting through the salty, creamy mouthfeel of the cheese; while tempranillo’s tobacco toastiness enhances the cheddar’s gentle sweetness.

Is there anything this little jar can’t do? Melt a cube into your pasta for a flavour boost, crumble it through a salad, schmear it on a cracker. The fresh, spreadable goat’s cheese in an olive oil infused with garlic, peppercorns and herbs is a workhorse in the kitchen, so it deserves to be paired with a wine workhorse like sparkling rosé. Anything sparkling is a good call with a creamy cheese, and the added complexity and often dry characteristics of a sparkling rosé are a good foil for the slight tang of goat’s cheese. Add a crusty baguette and you’re golden.

That net baggie, and the red wax coating that’s so satisfying to split as you reveal the precious orb of cheese inside. Love it or loathe it, Babybel is one of the most recognisable cheeses on the supermarket shelf. Inside, you’re actually getting edam, a mild Dutch cheese with a springy texture and subtle nuttiness. The silky tannins of mild-mannered pinot noir play well with an easy-eating young cheese like edam. If it’s balmy outdoors, try popping your pinot in the fridge with your B-bels for a bit before assembling your cheeseboard.

Ever the crowd pleasers, chardy and brie can appease both the snobs in the room and those with simpler tastes. A bigger-bodied white wine like a chardonnay has the natural heft to match the creaminess of the triple cream, while the natural acidity of a lightly oaked chardonnay from a cooler climate provides a bit of relief for your cheese-laden palate. Serve alongside a bowl of nuts or, better yet, melt your brie in the oven and top with walnuts… and watch them all pounce.

If you’re unsure where to start with wine and cheese pairing, a few basics can help set you right. ‘Salty loves sweet’ is generally a safe bet when you’re working with an aged, hard cheese like Parmigiano Reggiano – the king of Italian formaggio. Typically, sweeter and more acidic wines like riesling or an aromatic white wine like gewürztraminer will deliver a satisfying contrast while emphasising the all-important umami of the Parmigiano.

Creamy, crumbly, bitey. Those shoppers starting to explore the outer fringes of the supermarket cheese board have likely stumbled across this entry-level blue cheese on their journeys. A sparkling wine is a strong option for a range of cheeses (or anytime, really), but particularly comes into its own with milky cheeses, with the bubbles and bright acidity of a prosecco cutting through the fattier mouthfeel, and delivering the perfect two-step of sweet and salty.