The milk in cheese makes white wine taste less sharp and lemony, while the salt in cheese makes red wines more fruity and enjoyable.
But it won't change the taste of wines completely - so a really gooseberry tasting white Sauvignon Blanc from New Zealand will still taste sharp and a light French red made with the Pinot Noir grape won't suddenly become so fruity you'd mistake it for an Aussie red.
So try matching cheese with wines that are already slightly sweet and fruity like Aldi's Moscato rosé (£4.99), a lovely low alcohol slightly sweet rosé that tastes of mandarins and just 7% alcohol, or Tesco's Taparoo Valley Australian Shiraz at just £3.99 - it's milk chocolate and cherry flavours are a great match to Cheddar.
Stilton needs a stronger tasting wine whose flavours won't get lost with its tangy saltiness. Port is the classic combination, and while the blackberry jam flavours of this fortified wine matches well (try Cockburn's No.1 Special Reserve Port at £7.50) a more unusual combination involves apples.
Cider tastes of sharp apples but it can be too strongly acidic for many palates. So try a sweeter version instead. Ice cider is made from frozen cider that's had the ice removed. This concentrates the alcohol levels from a normal 4 or 5% to around 10% and so sweetens the apply flavour. Try Swedish Brannland Iscider, at £15 from Cider Is Wine. Its concentrated apple puree taste matches Stilton and other crumbly cheeses like Lancashire or Gorgonzola.
