Cider is made from fermented fruit juice, usually apples, and is closer to wine than to beer. It works with a lot of cheeses:

• Camembert: the classic partner for cider from Normandy, where both are made.
• Cheddar: traditionally paired with cider from England's West Country. The bitterness of the cider apples stands up to a strong cheddar.
• Brie, goat cheese and aged Gouda: a sweeter or sparkling cider goes well with these.
• Blue cheese: a sweet cider balances the salt.
• Gruyère and Manchego: a few sources suggest an off-dry cider, but there is less agreement here.

A sparkling cider also cleanses the palate, the same way Champagne does.

Related: Pairing cheese: beer, cider and spirits