1. The classic match is spreadable goat cheese. High acid white wines go well with hard cheeses too, like the Manchego mentioned in another thread.
2. Chardonnays can be either, although white wines generally are higher in acids than red wines. For a crisper, more acidic Chardonnay, look to Chablis, Northern Italy, or, perhaps surprisingly, to southern coastal regions in California such as Santa Maria and southwest Australia. For lower acidity you have most of the rest of Australia, California, Chile, and Washington State.
Within those areas, wines that have not gone through malo-lactic fermentation are going to seem more acidic than those that have.
All this is a gross generalization, so ask your local wine merchant for examples you can try. There are numerous factors that can work against the expectation of getting lower acidity from warmer climates.
