When I was first introduced to fine cheese—in France, many years ago—it came with nothing. At least that’s my recollection. Just beautiful cheeses, as many as you wanted from the restaurant trolley, with more fresh-sliced baguette in the breadbasket. Now, in the Instagram age, a cheese board with cheese alone looks naked and pitiful. Where are the nuts, the honeycomb, the preserves, the pickles, the locally made artisan crackers?