Bread or crackers? I rarely teach a cheese class without someone lobbing this question. Don’t make me choose. But, truthfully, crackers are inching ahead now that I’ve discovered these wonderfully seedy, crunchy, crackly shards made in Buffalo. What a great stocking stuffer for a cheese lover, although you’ll probably want to stockpile a box for each one you give. That’s how I hope you’ll feel about all the giftables I’ve rounded up for this post. One for them, one for you.

Top Seedz (pictured above) crackers are the genius idea of Rebecca Brady, a New Zealand native now living in Buffalo. Brady is a health-food enthusiast who has been making these gluten-free crisps at home for years and finally decided to make a business of it. She now has about a dozen employees, all of them refugees she hires through a local resettlement agency. The crackers have to be made by hand; they’re too seedy for machines. I like (make that love) the Sea Salt and the 6 Seed versions; the Rosemary crackers are too intense for me. Enjoy with spreadable, creamy cheeses or with homemade fromage fort (pictured above, recipe below).

Brady is offering Planet Cheese readers a 15 percent discount on everything on her site. Use this discount code at checkout: PlanetCheese15.

I often find tantalizing accompaniments for cheese in Middle Eastern markets. Are these honey-packed nuts from Turkey not the most beautiful thing ever? Peanuts, walnuts, hazelnuts, pistachios and almonds. Just so you know, the whole nuts are only on the outside, for looks. Inside, the nuts are finely chopped and there’s just enough honey to bind them. Pair with blue cheeses, maybe thinning with a little more honey.

I purchased the nuts at Parkside Farmers Market in San Francisco, then found them online at Hamle Market. If you buy several jars, the shipping cost is reasonable.

Treat friends, family and colleagues to a Cheese O’Clock Gift Certificate. Laura Werlin and I are planning our next series of four virtual tastings, with guest cheesemakers and winemakers. A gift certificate entitles recipients to choose the Cheese O’Clock tasting that appeals to them most. They’ll receive the four cheeses for that tasting (plenty for two to share; wine not included), plus the Zoom link and a downloadable tasting mat.

Wine Country Table isn’t about cheese, particularly, but any food lover and avid cook should enjoy it. It’s a guided road trip through California, with stops along the way to visit the people who cultivate the state’s finest fruits and vegetables, make our olive oil and produce our wine. Lavishly photographed, with recipes I created to showcase what the Golden State grows, this hefty book will help you cook in seasonal California style…wherever you are. Books are signed, and I am happy to personalize it to you or to your recipients. FREE third-class shipping.

Fromage Fort

If you regularly buy cheese, you can’t help but amass little leftover chunks that are too small to serve but too big to throw away. When you can’t see any other future for them, toss them in the food processor and make fromage fort (“strong cheese”), a cheese spread that’s appealing on crackers or warm toast. Spread on toasted baguette slices to accompany a green salad. From The Cheese Course by Janet Fletcher (Chronicle Books).

To my taste, fromage fort is always better when there’s a little blue cheese in the blend. It will last for several days, refrigerated.

• ½ pound assorted cheeses (weight after trimming)

• 1 small clove garlic, thinly sliced

• 2 tablespoons dry white wine or sherry, or more as needed

• 1 teaspoon brandy

Remove any hard rind. If the cheeses are hard, grate them coarsely. Put all the cheese in a food processor with the garlic and 2 tablespoons wine. Puree, adding more wine if needed to make a creamy, well-blended mixture. Add the brandy and puree again. Transfer to a ramekin. Use immediately, or cover and refrigerate, but bring to room temperature before using.

Makes 1 cup