the development of cheese many years ago; however, it is what makes this narrative interesting. Cheese comes in a variety of tastes, colors, forms, and even textures. Each country's culture has different ways of eating cheese. even so, with cheese food combining multiple varieties is difficult and requires practice. We frequently observe people drinking wine and eating cheese. The appeal of processed cheese is different and how to take care of and store wine as well. Bringing these two things together and creating a variety of stories to happen. In addition, depending on the type of wine and cheese as well, cheese flavors and wine flavors will be blended. Cheese pairings can be done in any way. The ideal flavor combinations are incredibly subjective because everyone has different tastes. However, the pairing decisions can be staggering. So, to take a lot of the guesswork out of pairing here is a handy guide to give you a starting point for pairing your favorite wines with soon-to-be favored cheese. Complement and contrast After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast. The first strategy tries to bring wine together with dishes that complement each other such as an earthy, Burgundian Pinot noir with an earthy, mushroom dish. The second strategy operates under the truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy lemon sauce. The crisp acidity of the wine serves as a contrast that can cut through the creaminess of the sauce and give a different, refreshing sensation for the palate as opposed to what a complementary pairing, such as a creamy, buttery Chardonnay, would bring. For most of history, the "complementary strategy" was the prevailing thought on food and wine pairing. In the 1980s, as more people started to discover and experiment with pairings, the idea of using contrast started to gain more favor. It follows the same idea that the "salty/sweet" pairing does in cooking (such as salty peanut butter with sweet jelly). The same food may be complemented or contrasted: a hard, nutty cheese such as Hirtenkase should have "a nutty, slightly sweet wine with it," or'' a full bodied red wine. Physical properties of wine While it is often said that "taste is subjective", there are