Well, as some are already straying off the pure cheese topic--

Of late, we've been doing combinations of tasty local cheeses with tasty imported olives, and local artisan breads.

For liquid libation, it depends upon the weather and the above food selections, but usually wine or beer.

Note: the complexities of pomegranate martinis and what one serves with them is beyond my realm of knowledge. So we tend to stick with what we know. That being a test we've failed frequently in life, we often choose the spicy versions, often with disastrous results.

And that's the joy in it!