Light to medium bodied white wines that are crisp and fresh go excellently with the cheese. Best choices include Pinot grigio from the Veneto region of Italy, or Arneis from Piedmont. Non-Italian recommendations include Riesling or Gewurztraminer (Germany), or pinot blanc (Oregon). Whites aged in oak barrels, as many California chardonnays are, do not pair well with the cheese. Therefore, we do not recommend them.