Sometimes the most pleasurable picnics are the no-cook ones: just a smattering of cheese, fruit, and cured meats, plus a baguette and, of course, a nice bottle of wine. Although there are no hard rules for cheese pairings, below are some no-fail plans. When selecting your cheeses, look for a nice mix, such as a mild cheese, a strong cheese, a soft washed-rind cheese, and hard cheese-and it's always fun to mix up your milk base, whether it be goat's milk, sheep's milk, or cow's milk. Don't forget that not all cheeses can stand high heat or being squashed in a backpack full of other goods. If you're hiking in hot weather to your picnic spot, avoid something like soft Brie-otherwise, you'll have a puddle of cheese when you get there. When selecting breads and crackers, steer clear of highly salted versions; you don't want the flavor of the crackers to compete with the flavor of the cheese.

When purchasing the cheese, figure that each person will eat about 3 ounces. Pack any soft cheeses in a protective hard container with a lid; a cardboard box will work, as will a plastic container. Don't place ice packs or ice directly on the cheeses; you don't want them to get wet. Keep cheeses cool while transporting, but once you're ready to serve, let them sit out until they come to room temperature before eating. It's a good idea to bring along a small cutting board and cheese knife, too.