Don't let the name fool you. Though it translates from German into ''wine cheese'', this unusual tomme is actually from the northern Alto-Adige region of Italy. Local Lagrein wine with added herbs and garlic and pepper are used to soak the cheese for 5 days. This flavor penetrates the pasteurized cow's milk and the result 6 weeks later is an irregular, finely holed cheese with a creamy smooth paste that is reminiscent of the French Gaperon. If you can track down a wine with the same name; then you're in pairing business.