Why, That Cheese Goes With . . .

Some cheese aficionados believe that accompaniments such as fruit and nuts are unnecessary and even detract from the flavor of the cheese itself. Others say such garnishes enhance the platter and add a dimension to cheese tasting. Here are suggestions for garnishes that pair well with cheese.

Fresh fruit: Venture beyond apples, pears and grapes to fresh raspberries, peaches or nectarines (in season) and cantaloupe, especially with cow's milk cheeses.

Dried fruit: Dried apricots, Medjool dates and dried figs complement big-flavored cheeses such as mountain gorgonzola. Consider serving small wedges or slices of pressed apricot or fig cake, or slivers of membrillo, a paste made from quince that pairs especially well with Spanish cheeses.

Nuts: Toasted almonds, hazelnuts and walnuts are good matches for cheese, though Sue Conley of Cowgirl Creamery cautions that the tannins in walnuts tend to battle the flavor of cheese.

Honey: All sorts of cheeses go well with honey, including ricotta, labneh (yogurt cheese), blue cheese and aged pecorino. Place a small bowl or ramekin of honey on or next to your cheese platter, with a small honey dipper or spoon for drizzling.

Chutneys and marmalades: These are preferable to preserves, which can be too sweet. Place a small bowl or ramekin on or next to the cheese platter, with a small spoon for serving. Don't use a big bowl, or your guests might be tempted to treat its contents as a dip.

Other savory garnishes: Olives, olive tapenade, pesto, roasted red peppers and sun-dried tomatoes all have a natural affinity for goat cheese.

-- Domenica Marchetti