Ok looking into paring my figs with different cheeses like I pair cheese with wine and honey.
Any sugestions on personal parings?

Others may have a more detailed answer for you, but I would agree with Cajun chef Justin Wilson who said: "The best wine is one you like to drink."

I do like herbed Feta with figs though.

Parmigiano Reggiano is good too.

One can split them and stuff with goat cheese and or wrap with prociutto and then roast in oven.

Also try putting sliver of almond in fig by making a thin cut to fig side insert the sliver almond then roast, have some melted chocolate in pan on stove and when fig cools enough dip in the chocolate and let set.
Mm mmm good.

So how many have you tried?

Here's a general rule of thumb:

Very sweet + very rich items should be paired with very robust, salty and/or skunky cheeses ... ex: shropshire blue, stilton, valdeon, etc.

Very sweet + not very rich items should be paired with mildly salty cheeses ... ex: chevre, humboldt fog, parmagiano reggiano, a good 60+ month aged cabot cheddar or similarly aged gouda, etc.

Not very sweet + not rich at all items should go with a lighter cheese, try spanish a spanish cheese like tetilla, although a stronger spanish cheese (i use "strong" lightly) like manchego would also probably be good.

When my figs are ripening, I like to walk around the orchard with either a chunk of blue cheese or roquefort.......soooooooooo good with fresh figs.

Dan
Semper Fi-cus

I do like valdion with a kadota I like a good double cream brie with black jack and mission with a strong hard cheese like a grade provalone or a goat and pepper pecarino.

I'm just happy to see someone else who knows what valdeon is (i'm a cheese monkey, can't get enough)

Those Spanish with their blue cheese and tobacco leaves sure know what they are doing. Yeah I do know I am a chef

the acidity or tartness you get in the back of your jowls from the leaf wrapper is like nothing else in the cheese world.  i'm a big fan.  i know a lot of people that can't eat it b/c it's overpowering.

i'm also a big fan of cabrales, which is pretty similar.

the irony is, when i was a kid i was taught to dislike blue cheeses because they were "moldy".  this was taught to me by the same parents that taught me that when cheese molds, you just cut the moldy part off and eat it like normal.

i love cheese.  i always tell folks if i ever found myself lactose intolerant, i don't know what i would do with myself.