So, judging by what I've seen, you, Matt, are the local authority when it comes to both beer and cheese. So which kinds of cheese are good to eat with certain beers? I'd like to know most kinds of beer, but I'm specifically looking for wheat and honey amber beer/cheese combinations. Thanks!

Cant speak for Matt, other than gambling his paycheck away, but one combination I really like is a super sharp cheddar and crackers with a nice clean German style lager/pilsner. On occasion these items will comprise dinner at my house.

Authority?, no. I just have a lot of time on my hands, and opinions to match.

When I think Wheat Beers, I think summer, and that makes me want some soft goat's cheese spread on a toasted baguette. That sounds like a great pairing to me. Goat's cheese can be light, lemony, and can be kinda nutty. This aspect of it makes me want to pair it with the yeasty character of a hefe.

Ambers are such a wide lot that they are adaptable to so many pairings. A nice hoppy amber is great with Blue Cheese, or other pungent type cheeses (as is an I.P.A.). You do mention however, that you are seeking out the honey amber. They are typically lighter on the hops, and I think you can't go wrong with a cheese to pair it with. Cheddar, Swiss, Parm., Gouda would be a few I would start with.

One thing to do that is fun is to have a few friends over, two to four distinctly different beers, four distinctly different cheeses, and mix match your combos. Take notes on your favorites before you taste too many. Make a semi-serious event out of it, then have some fun and start adding other things like dried fruits, chutneys, nuts, sun dried tomatoes, olives, your imagination is the limit. Have each friend bring something that is in their fridge or pantry, and you'll never know what may arise. Oh, and don't leave out at least a small sampling of some chocolate.

I always find that opinions vary widely on which pairings work well, but there always seems to be a clear winner amongst the group. Let your palate tell you what is best. I think I'm gonna go have some cheese and beer now. Boursin and a Pilsner that I made??? hmmm...

Here's something I found to work well while eating a big salad for dinner the other night...
Take a thick slice of cucumber, top it with shaved parm, and finish off with a light pilsner. yum. I suppose I would try and add a thin slice of prosciutto in there if I had some.

Had something the other night I have to share. Cantillon Gueuze with vanilla ice cream and fresh strawberries. I know it's a little off the threads initial subject of cheese, but would be a great night cap for the party. Also could be applied across the board to any creamy cheese. Maybe try it with mozz or any creamy cheese and strawberries.
The tartness of the beer was an amazing compliment to the sweet strawberries and was all tied together well from the vanilla flavors. The gueuze is a blend of three beers of three different ages all aged in oak for some time, then blended to make a well balanced beer. Oak can impart some vanila flavors in the beer, and I think this set off a great dynamic between the beer and cream.