Remove all cheeses from the refrigerator 30–45 minutes before assembly so flavors and textures come to room temperature. Place the brie whole on the board; score the top lightly with a knife. Slice the aged cheddar and manchego into bite-size slices or cubes. Crumble or form the goat cheese into a small log or quenelles and place on a small dish. Drizzle the goat cheese with 15 ml extra-virgin olive oil, sprinkle with 1 tsp cracked black pepper and 1 tbs lemon zest (optional). Place fig jam and honey into small bowls or jars for spreading and drizzling.

Arrange cured meats

Fan the prosciutto into loose folds and arrange on one area of the board. Fold or roll the salami and soppressata into rosettes or small stacks and place them in separate clusters so guests can sample each type without crowding.

Add pickles, olives and nuts

Place cornichons in a small ramekin and olives in another. Scatter marcona almonds in a small pile or shallow bowl. Position these near the meats to provide palate-cleansing contrasts.

Add fruit and sweet accents

Arrange halved dried figs, grapes or berries around cheeses and meats. Position the fig jam and honey bowls near the soft cheeses so guests can pair them easily with brie and goat cheese.

Crackers and bread

Fan out sliced baguette on one side of the board and place assorted crackers in small stacks or fans in several locations around the board to allow easy access from multiple sides.

Finishing touches and garnish

Place small spoons or spreaders in the honey and jam bowls and a small knife with the brie. Tuck rosemary sprigs around the board as garnish. Sprinkle a little extra cracked black pepper over the goat cheese and a light drizzle of honey over a few cheese pieces if desired. Ensure variety of colors and textures so cheeses, meats, fruit and condiments are evenly distributed.

Serving

Set the board on the table with napkins and plates. Encourage guests to start with the mildest cheese (goat, brie) and move to stronger flavors (cheddar, manchego) and to sample meats between cheeses. Replenish items as needed.