stevez wrote:

TomInSkokie wrote:
My favorite solution so far is buy good-quality large red grapes and put a small schmear of Merkt's on each grape.

Try apples. It's a Midwestern classic.

I have. It's fun to try a couple of different apple varieties and see which works better. A crisp, slightly tart variety plays off the fattiness of the cheese nicely.
How about a "Chicago Mix" apple? Slices of caramel apple with schmears of Merkt. Has a nice over-the-top feel to it. . . .

i know this will sound really weird, but it is a perfect combination of soft/creamy and crunchy/salty: put half an avocado in one palm (pitted, please) and a forkful of sauerkraut in the other hand. take a bite of the avocado and a forkful of sauerkraut together; chew, sigh with pleasure, repeat. an awesome snack.