Cheese and jam

The best French cheese you've never heard of is called comté. It's a hard cheese that manages to evoke creaminess at the same time. Industrial comté can be very good; artisanal comté can be incredible. Go get some from your neighborhood snooty cheese store.

Speaking of cheese, I found at Monop' a few weeks back some black cherry jam with thyme, intended for eating with sheep's cheeses of the south. I like it with all sorts of cheeses, though. Next time I'll get some black cherry jam and add the thyme myself, prolly cheaper that way!