Think about it — the adjectives used to describe peanut brittle are often the same used to describe alpine cheese: sweet, nutty, snackable, etc. It only makes sense to pair the two! Which cheese do you think would work best? A Comte perhaps? Or maybe a sheep’s milk from the Pyrenees? Something else?
Think of cheeses with similar attributes. Go for hard cheeses that can stand up texturally to the brittle. And then think of flavor. Pick cheeses that have some heft, like parmigiano reggiano, cave aged gruyere, or a well-aged comte. These are the nutty numbers, whose sweetness will only be elevated alongside that brown sugary richness of a brittle.