For most occasions you can serve 3 to 5 cheeses to please any crowd. Cheese pairing is simple—you choose the cheese you like most. Select cheeses that are contrasting in taste and texture; balance the sweet with the pungent, the firm with the creamy. Fresh fruit such as grapes, sliced pears, and figs compliment cheeses, as do savories such as olives, roasted nuts, and marinated vegetables.

Olives and other savories:

Olives are a simple addition to your cheese course. At once elegant and elementary, they pack a huge amount of flavor into one small bite. Take a few extra minutes to dress or marinate your olives: drain them of brine, then gently toss them to coat with olive oil, lemon zest, savory herbs, and some zippy little spice or another, like chile flakes. You can try some whole garlic cloves, too, as well as chunks of sun-dried tomatoes. Grilled or marinated vegetables are also wonderful…simply drizzle a few drops of balsamic vinegar over roasted red peppers or grilled baby onions for a delightful treat.

Serving cheese:

Unwrap cheese and arrange on a platter at least an hour before guests arrive. Don't crowd too many cheeses on your platter. Give them room to stretch out and breathe. In general, all rinds are edible, even those strange brainy rinds with spots of mold.