What to Put on a Cheese Board (That Isn't Crackers)

August 25, 2026|Team TEMPTÉ

Crackers are a cheese-board staple for a reason. They're crisp, familiar and pair well with just about any cheese.

But they're hardly the only option. And certainly not the most exciting.

Here's what else deserves a spot.

Something to carry the cheese

Oatcakes. The Scottish answer. Nutty, crumbly and particularly good with mature cheddar.

Sourdough. Lightly toasted, with torn edges that catch soft cheese rather nicely.

Rye crispbread. Dense, earthy and a good match for blue cheese.

Chicory leaves. Slightly bitter, with a natural scoop shape that's made for soft cheese.

Something sharp or sweet

Cheese is rich, so a little contrast goes a long way.

Cornichons bring acidity and crunch. Quince paste is lovely with hard cheeses, particularly Manchego, while chutney adds sweetness and sharpness.

For something fresh, try grapes, apple slices or a ripe pear with blue cheese.

Something with crunch

Toasted walnuts or hazelnuts are an easy addition. Warming them briefly in a dry pan can bring out their aroma.

Radishes and celery offer a refreshing contrast, particularly alongside rich, creamy cheeses.

And if you're feeling adventurous, try crystallised ginger with a mature cheddar.

Tempeh snacks

Now, here's something a little different.

At TEMPTÉ, we're developing a thin, crispy baked snack made with real tempeh — if you're not familiar, that's a block of fermented soya beans from Indonesia, it tastes naturally nutty and savoury.

We've tried our prototypes with all sorts of cheeses. Soft and creamy? Lovely. Mature cheddar? Absolutely. Even blue cheese gets along with it.

And the fun doesn't stop at cheese. We've found our snacks just as versatile with dips, too.

That savoury crunch is a big part of why we chose tempeh for our snacks.

How much cheese do you need?

Three cheeses are usually plenty. Try something hard and mature, something soft and creamy, and something blue or otherwise bold.

Allow around 50g per person for a cheese course, or start at 100g if the board is the main event. Adjust for appetites and whatever else you're serving.

Don't serve it straight from the fridge

Cheese generally tastes better when it has time to come towards room temperature.

The Academy of Cheese suggests around an hour, depending on the type.

Keep chilled food refrigerated until needed. Food Standards Scotland advises not leaving food requiring chilling out for more than four hours at parties.

The short version

A good cheese board doesn't need a dozen accompaniments. Something crunchy, something sharp, something sweet, and you're off to a good start.

And while there's always room for the classics, do save a spot for TEMPTÉ.

We've put our baked tempeh snacks through plenty of cheese-board testing, from soft cheese to the blues. So far, we haven't met a cheese we didn't get along with.

The crackers can stay. They might just have some competition when we launch 😉