First off, there are no rules when serving or eating cheese. Anyone who says there are lacks creativity and lives in France (just kidding!). There are, however, some great cheese-and-jam combinations I’d suggest. My favorites include: Those are the standard combinations, but there are so many others that work really well. Savory onion jams, for example, are astounding with salty, Swiss-style, pressed-curd cheeses and sharp cheddars. And anytime you have a pungent blue or a robust washed-rind cheese, throw a bit of jam into the mix — the sweetness and acidity will balance the flavors of these cheeses and make them more approachable for the novice cheese-eater.