Cheese has evolved from something that’s eaten by itself to an industry that booms from the combinations made with cheese.  You used to eat a nice hunk of cheese with a crusty bread and either water or wine.  Now it’s evolved into a realm of sandwiches, burgers, and cheese boards!  Today we’re going to take a look at all the components that make a great cheese board.  All the little subtleties that tie together a great cheese with its counter parts.

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1. Crackers!
   I love crackers, they can say nothing or they can pack more punch than the cheese.  If you’re feeling like a classic cheese board go with something like a Wheat Thin, Trisquit, or Club Cracker.  Feeling adventurous?  Try Kashi’s TLC crackers with Fire Roasted Veggies, or Wheat Thins with Parmesan and Herbs.
2. Sausages!
   Dried meats.  They scream salty, sometimes smokey, sometimes chewy.  A great textural ambiguity to bring to the board.  I like a Chianti Infused Salami from Trader Joe’s, but it can be a little too chewy, so I soak it in a little Balsamic Vinegar.  I also like the Hillshire Farms Summer Sausages, they add great meaty flavor and are easy on the teeth.
3. Peppers!
   Pickled peppers are the main draw I’m talking about. Mild are great because they’re still a bit sour/spicy, Hot can be a little over-whelming, but I personally like them as well.  Fresh bell peppers are a great addition also, they have snap, clean flavor, and can marry with some cheeses well.
4. Pickles!
   Just like pickled peppers they bring another salty flavor to the board.  Cheese and salt marry well if you couldn’t tell, but they also work great with acidity, which is was pickled pickles are full of.  They also give a great textural crunch.
5. Grapes!
   Grapes are my favorite part of a cheese board, they’re mellow when ripe and can be tart if under-ripe.  They bring a liquid to the board, like fresh peppers, which helps breakdown the cheese and cracker.
6. Sauces!
   Mustard!!!  Sriracha!!!  Those are my two favorites, but you can use whatever you like here!
7. Ginger?
   That’s right, I’m saying it.  Pickled Ginger.  Not because it’s pickled, but because it’s a palette cleanser.  If you’re changing up the mixtures, or have a variety of cheeses it’s good to have something to clean out the last taste before you try something new!

That’s my list, I hope this opened some options for your cheesy imagination!