29 corks popped!!!The ABC’s of Wine & Cheese
Extra Firm
Extra Firm Cheeses like Parmesan and Romano have the least residual moisture of any fresh cheese. A couple days after they are placed into molds, they are salted in brine, and left to mature for 2 to 7 years. Not coincidentally, extra firm cheeses have a sharp, salty flavor and have become the topping of choice for many chefs.
Here is an interesting article I found on pairing wine and cheese. I hope you find the content helpful. It should provide good ideas to reference too, which will help in your cheese selections you choose to bring to wine club.