Light and digestible beverages complement cheese during an apero and stimulate the taste buds. As a general rule, the younger and milder the cheese, the lighter the wine. Similarly, the older and more powerful the cheese, the more aromatic the wine.
Tête de Moine, Hobelkäse and Sbrinz are among the semi-hard and hard cheeses with a wide range of flavours. The choice of wine depends on how aromatic, salty and fatty the cheese is. In general, these types of cheese have a high or very high salt and fat content as well as an intense flavour. This means that they can be served with more intense, complex white and red wines, such as a Gigondas, Petite Arvine or Brunello di Montalcino (Source: Mondovino)
When planning an apero, less is most definitely more. As each different type of cheese generally requires a different wine, you would be well advised to serve just one type of cheese along with its most complementary wine.