"Nils Gustaf Lindgren" > wrote:

> Tis the time to be merry etc ... normally, we have this cheese,
> Tête de Moine (Monk's head) with our Xmas lunch. Tastes a bit
> like a very mature Appenzeller. Any idea what would be a good
> pairing?

What I normally with this type of cheese is full-bodied (and dry)
grüner veltliner or riesling.

M.