true, some of the specific wines and/or cheeses may be difficult to find but the article does mostly explain why one works with the other so the observant reader may apply what they've learned to other cheeses and wines.
one of the best wine/cheese pairings i've had was at motor supply with their delice de bourgogne triple cream and the torbreck woodcutter semillon. the smooth, silky texture and the slight sweetness with the little acidic overtones worked so nicely with the wine, which exhibited roughly the same characteristics. and then tim suggested the duck liver mousse with the wine and, god, that was gorgeous.
i want some right now....