This category includes all the chesses made out of cow's milk, sheep's milk and goat's milk and cream which gives the unique texture due also involving a signifiacative increase in fat content. Creamy cheeses have different intensities, which may range from bittersweet to a very strong sharp and pungent flavour with prevalence of tarty, spicy and salty sensations and with a fermier scent; the cheese paste is usually soft with a mouldy rind in cases such as Brie de Meaux or with a humid one which would be the case of Munster cheeses due to the washing during its maturing that might be done with brine or spirits. In this section, France is the largest producer of creamy handmade cheeses of raw milk. Which are the best creamy cheeses? Among Spanish creamy cheeses stand out Torta del Casar, Tupí, Afuega'l Pitu, while for the French ones we can highlight Brie, Camembert, Saint-Marcelin, Saint-Félicien, Munster, Epoisses and Crottin de Chavignol.
Claudio, which wines would you recommend me?
My advice for pairing creamy chesses, mainly based on its texture, are young white wines and with good acidity. As for red wines I would recommend you to choose young, light ones, with what we could say white wine personality.
You have to bear in mind that creamy cheeses with strong flavour need wines with more acidity. An excellent matching are Sparkling wines and those white wines with intense character as those made from Riesling grapes containing residual sugar. With red wines, I would suggest you tasting wines with light red colour as those made with Pinot Noir.