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Select accompaniments that won't compete with the flavors and aromas of the cheeses, but will complement their characteristics.
Slices of high quality European-style breads, preferably ones with crusty exteriors, are the ideal accompaniment to most cheeses. While some people prefer the neutral palette of plain bread, others like flavored breads. Breads with nuts - particularly walnuts - are lovely with most strong cheeses. Breads with dried fruits and olives are also good partners to many cheeses.
If you must serve crackers, choose ones that are as plain as possible so that they do not compete with the cheese.
Olives, dried fruits (such as dates, figs, cherries and apricots) and nuts (such as walnuts, almonds and hazelnuts) are suitable companions.
Chutneys, fruit pastes, honeys and salads - often studded with nuts and fruit - also make delicious accompaniments. In England, Cheddar is often partnered with a homemade chutney or relish; in Spain, Manchego is usually served with membrillo, a quince paste; and in Italy, Gorgonzola is often teamed with honey. And in most cheese-loving countries, salad is typically served just before, with or just after the cheese.