It’s no secret that sweets make ideal accompaniments for many cheeses — chocolate, jams and honey are popular condiments on a cheese board for a reason. So why not take the next logical step and add Christmas cookies for the ultimate holiday cheese board?

I made lingonberry tart cookies, perfect for balancing the fruity yet tangy bite of the Rogue River blue. The sweet Prima Donna gouda tasted even sweeter after a nibble on a gingerbread cookie. Earthy yet mild Cabra de Cana (a Spanish version of Rebluchon) was a creamy palate refresher, and the board is rounded out with some dried fruit and chocolate salted caramels (Kingsbury Confections, a local treat).

Cana de Cabra (Spain), Rogue River Blue (Oregon), Prima Donna (Netherlands)

Jill makes white chocolate-coffee-cashew biscotti that is perfect with aged gouda or a decadent triple-cream. I’m still pondering what to match with my cranberry-pistachio biscotti, but I might go creamy there too. I plan to set these out on Christmas day to nibble on with coffee and perhaps a champagne cocktail in the afternoon.

We hope you have a cheesy holiday — and if you’d like to share your holiday cheese board, please send a picture to dccheeseATgmailDOTcom or Twitpic to our attention @100cheeses. We may post the best ones here. Merry Cheesemas!

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