Does anyone know about wine+ cheese pairings?

I’d recommend that you go with something in the gruyere family (you’ll see it sold as gruyere, Beaufort, or Fribourg) . It’s pretty easy to find good gruyeres in the States because they travel well. They’re also easy to deal with in a party setting because they’re easily cut into slices or cubes that can by served without mess. The taste is rich and nutty/fruity, mild enough to not offend anyone, and goes well with a wide variety of wines, red and white. It would also go very well with your prosciutto and figs.

I like manchego cheese. Especially sheep manchego. It also has a nutty flavor and is very good with wine.

Ask a Frenchmen.

Here’s a great article with information on pairing myths and discoveries: Cheese and Wine

You might want to PM breedmitch, as he is our resident wine expert. He runs a wine bar in NYC, so I’d guess he’d know about pairings.

The main rule, if you want to call it that, is pair a strong taste with another strong taste, or one will overpower the other. Otherwise, go by your own favorites.

Sorry I’m late.
Nice link, kirforce. The author has done a good job, but it’s very specific.
Some general rules of thumb:
stinky or pungent cheeses benefit from sweeter wines. Think port with bleu cheese.
Tangy, soft cheeses pair nicely with fruity, juicy whites or rose. Soft goat’s cheese with a juicy rose is nice.
Firm, nutty cheeses are good with earthy reds.
Something else to remember is a comdimento for the cheese. A small bit of exotic jam or honeyed walnuts to go with the cheese is always nice and helps to elevate both the cheese and the wine.
Most importantly, just keep experimenting. Have fun.