Cheese with Prosecco
The most traditional triple crèmes have a rind made of the mold penicilium candidum, the mold responsible for the pristine fluffy white skin made famous by Brie.
French stalwarts like St. Andre, Brillat Savarin, and Pierre Robert, or new American classics like Cowgirl Creamery Mt. Tam and Marin French Triple Crème Brie are all examples.
Their texture tends to be silken and airy, dissolving instantaneously on the tongue. Flavorwise, it's all about cream and salt with, perhaps, an edge of white button mushroom.
These are easy cheeses to like, and Prosecco's coarser bubble and fruit-forwardness are companionable. Though the wine is available is varying levels of sweetness, dry is best here.