I took a course on food affinities last year at CIA and put together a long wheeze on the subject in FLDG's old digs: http://www.myspeakerscorner.com/forum/i ... mid=522237
As a supplement, I put together a preliminary outline of wine and cheese combos: http://www.myspeakerscorner.com/forum/i ... mid=521699
A number of folks made excellent suggestions.
Cheese: A Connoisseur's Guide to the World's Best (Hardcover)
by Max Mccalman and David Gibbons has now been published.
Approximately 200 of the world's best cheeses are included here, with information on buying, storing, tasting, and serving. Detailed notes are provided on producers, taste and appearance, stages of ripeness and seasonal availability. The main section profiles cheeses, listed and arranged alphabetically, and includes gorgeous photographs, detailed, evocative descriptions, wine parings and a numeric rating scale.
From an Amazon review by Jana L. Perskie "ceruleana".
A previous book The Cheese Plate
ISBN 0609604961 is another excellent resource from a master.
The publishers allow Amazon members to browse through the second book online -- a wonderful selling feature. It's fun to dip in using the surprise me feature.