Irrespective of airline, I have always found 'cheese plates' to have too few biscuits accompanying.
At home, I place (say) a small amount of cheddar on each biscuit ('cracker') and don't eat the cheese without same, but airline caterers and airline menu designers seem incapable of recognising this.
Is it because airlines want to minimise catering cost? Dry (and many sweet) biscuits are rarely expensive.
If Woolworths or IGA can sell a 225 gram pack of Savoy/Jatz on special (at a retail level) for as low as $2.50 or occasionally less, and a 100 gram pack of specialist water crackers for a good price, the cost to caterers (who pay wholesale, high volume rates) of an extra 10 biscuits would be lucky to be A$0.30.
Or is it the 2026 version of the infamous 1980s USA 'eliminate one olive from a salad to save US$XX,000 annually?'