If Camembert, Brie or even Saint-Marcellin (soft cheese with mould rind or washed rind) are more to your taste, you should opt for the Organic Bancha; a fresh and light organic green tea. On the other hand, a fine and subtle black tea from Assam will make for a smooth combination with blue cheese such as Roquefort.
If you're serving an aged Comté, Gruyère, or Beaufort, pair it with a Pu Erh Imperial or a Second Flush Darjeeling. Both of which have bold character and fruity notes which will go perfectly with the cheese.
Finally, for those who enjoy goat cheese, prepare a Long Jing Imperial, a Chinese green tea which will give the cheese a gourmet touch thanks to its vegetal and mineral notes. If you prefer Tomme de Brebis (semi-soft sheep milk cheese), opt for Butterfly of Taiwan, a woody and honeyed Oolong that makes for a smooth pairing.