1. Nuts, whether mixed, spiced, smoked, or plain, are a great textural counterpoint to a cheese plate. Smoked almonds are a particular favorite of ours, but chopped walnuts, pistachios, or honey-roasted peanuts are good too.

2. Bread or crackers are always welcome, both as a vehicle for cheese and as a palate-cleanser. Go for a mix of flavorful and mild: For flavor, nut-raisin, rye, pumpernickel, or black bread; for mild, both water crackers and crusty baguette work well.

3. Balsamic vinegar adds a sweet-tangy note to rich cheeses. If you can't find good-quality aged balsamic, use regular supermarket balsamic, boiled till it's been reduced by half. Serve it in a small bowl, with a spoon for drizzling.

4. Quince paste or gjetost are sticky-sweet and pair well with stronger, firm cheeses. Gjetost, a caramel-colored Norwegian goat cheese, can also be eaten on its own. Quince paste, sometimes called membrillo, is perfect with Manchego cheese.

5. Olives' briny flavor is a natural with cheese. Put together an assortment of green and black: Green olives, since they're picked when unripe, are tangier and firmer than black. If your store's olive bar has cornichons or pickled onions, add those too.