Sherpamelissa asked this in comments yesterday, but I wanted to repost it as a question to get more responses:
I have held that [cheese] in my hand, more than once and put it back because I didn't know what to eat it on! I don't really do crackers. NEED MOAR CHEESE DELIVERY DEVICES. – sherpamelissa 20 hours ago at Get on the CHEESE WAGON! What’s your favorite?
So what do you use for cheese delivery? If you were going to make an cheese plate what would be on it?
I use thinly sliced hard fruit such as apples and pears, and may include dry fruit such as cranberries and apricots. There is definitely some sugar content to the fruit (esp. dried, esp. cranberries which have sugar added), but I try to keep the cheese-to-fruit ratio at about 2 or 3 which seems to eliminate any ill effects. It only takes a small amount of fruit to break up the flavor of the cheese.
I have tried thin, crispy whole grain crackers, but even one molecule of that seems to send me into gluten purgatory even with a lot of cheese.
I have been meaning to try the super-thin, super-crunchy rice crackers. If they were actually all rice (without wheat-based additives) they might be an acceptable cheat. From a culinary point of view, especially with soft cheeses, something with a crunchy texture is very welcome.
My paleo neighbor recently made egg "crepes" made with nothing but scrambled eggs, some almond meal, and salt, and cooked thin. The texture is a little bit like pita bread and is good for wrapping around things. This might work for certain kinds of cheese, like you could melt cheese on one of these for a pseudo-quesadilla, or make a knish from it.
Meat! I slice flak steak and top it with a small piece of fresh mozzarella, tomato and basil. Salami and goat cheese is a go to snack for me. In Mexico, they have Chicharones de Queso(think back to the crunchy cheese pieces in the pan after making a quesadilla). These take some practice to get right at home, but it is crunchy deliciousness.
I don't usually feel the need for the crunch. I just slice it, and nibble on it while sipping red wine. I get more cheese on burgers and salads than by itself, though.
I suppose celery would work for soft cheeses. I like the apple slice and rice cracker ideas. There are recipes on the low carb boards for crackers and chips that might work. Jamie Von (Van?) Eaton (of Low Carb Lolita fame) has a recipe for zucchini chips that I always wanted to try - there are supposed to be very close to Doritos.
Warning! May lead to Neolithic Food Re-enactment.
I have this same problem with pate or liver mousse. I just wind up giving in and buy some all rye, true sourdough to toast. I think it's worth it if it means getting the liver in. I have a friend that's grain free that eats her pate ON sliced of cheese.... So maybe that's an acceptable answer, make the cheese the vehicle for other things. Another thing I do with cheese, is melt it. I sautee veggies, top with cheese and then top with fried eggs. Think omlet but not- I like my yolks runny ;P
My favorite way to eat it is "no device" melted on plate in the microwave until gooey/crunchy and eat it with a fork. I don't recommend this though. It's addictive. With my liver pate..I put raw horseradish in it and wrap it in thinly sliced roast beef.
My latest adiction has been lettuce wraps, and cheese is a great addition to that. Lettuce, meat of your choosing, cheese, whatever else you like. I find these can work for almost anything, but my favorite recently has been mexican spices (cumin, cayenne, etc) for the meat, then top with cheese, salsa, and maybe a scoop of sour cream.