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- When choosing cheeses, try to include a variety of textures - creamy, soft, semi-soft, and firm or hard - as well as some made from different milks (sheep, goat, and cow). Most cheeses go best with white wine or fortified red wines, such as port. Dry reds are too tannic, unless you serve them with full-fat semi-hard or hard cheeses, such as cheddar, aged gouda, and Gruyere, which are hearty enough to stand up to reds' assertive notes. In place of fruit, try a fig and almond cake from a gourmet market.
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