A good red Wine is a definite must as an accompaniment to a cheese platter, as are different knives for each type of cheese (sorry but I admit I'm a cheese snob).
I prefer to use fresh fruits as much as possible such as figs, grapes, nashi pears, cherries and strawberries, limiting the use of dried fruits to Medjool dates, as they don't overpower the cheese.
Nuts such as cashews, walnuts and macadamias work really well.
Also a little drizzle of honey or rice malt syrup works a fantastic treat, especially with some crusty warm bread.
On a more savoury note, I use kalamata and stuffed olives, pickled asparagus, fennel and cucumbers and cornichons, and sun-dried tomatoes.
Although plain crackers are fine to use, I like to dress a cheese platter with grissini sticks.
However, I must admit, I love cheese so much that I could forego all the accompanying food and just cut slabs of cheese and pop straight into my mouth.
Haha, I can and do forgo all the extras. Whenever I cut cheese, no matter the reason, you can guarantee I'm cutting an extra slice to munch on.