After the cheese was eaten, the wines scored higher (meaning, they tasted better) in most cases -- and in zero cases did the cheese have a negative effect on the wine. For example, the reds ended up losing some astringency and gained fruity flavors when paired with any of the cheeses being surveyed... which is what you want, really.
To wade through all the science-babble and straight to the point: The cheese gave the wines a more pleasant flavor, and decreased brain activity associated with "disgust" -- which no one wants, really.
"Thanks to our research, we learned the duration of the perception of astringency of a certain wine could be reduced after having cheese and the four evaluated cheeses had the same effect,” lead researcher Mara Galmarini told The Telegraph. "In short, when having a plate of assorted cheeses, the wine will probably taste better no matter which one they choose."