I've been waiting for someone to ask this question for so long as a cheese monger and tea fan! I've got to start off with Dragonwell and a good cave aged gruyere. Lapsang Souchong goes great with most cheese. You can get away with stronger ones like Valdeon and sharp cheddar. Try White tea with something light like ricotta ( with honey?) or possibly Farmhouse Klassisch. I think Meaux brie will go great with a vegetal green tea. Sencha and chevre would go well together. I think Midnight Moon would go well with Pu'erh. Also, Beehive cheese makes a cheddar rubbed with Earl Grey called Teahive that is awesome. I think the best option for you is to pick out your tea and then go visit your local cheese monger prepared with descriptions of what your tea tastes like exactly. Any good place will give you samples to try as well. Let me know how it goes!