The cheese can be served at room temperature or slightly heated (like on the picture).
As the cheese is from the Jura district and quite umami rich, a wine from the same district is a good option. There are some very good Chardonnay wines from Jura that has enough body and texture to match the wine.
Further south you have Viognier from Condrieu which is also a very good match thanks to the full bodied style.
Also Chardonnay from central Burgundy would match the wine nicely. I would stay away from basic Chablis for ex as there is not enough body.
Pinot Noir might work but then you might need a wine of Village or Premier cru rating. Sherry fino (biological matured) can also work nicely if you appreciate this style of wine.