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Champagne is a somewhat sweet wine, because its fermentation is interrupted before it has eaten all the sugar, so it is really not great for cheese.
It also has a delicate flavor that could easily be overcome by strong cheese, and the bubbly part that titillate the palate does not suit cheese very well either.
Some cheese go well with a sweet counterpart, like a pear or a fresh fig, but if you must have champagne, I suggest to stick to unripened cheese, such as fresh (a few days old) goat cheese on toasted Poilâne-like bread if you can find it. There's some at Trader's Joe sold in halves.
Most ripened cheese do better with a strong red wine, or even a tart pure cranberry juice.
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