Choose a large wooden board or platter that will comfortably hold components. Remove cheeses from the refrigerator 30–60 minutes before serving so they come to room temperature and develop flavor.

Prepare cheeses

Trim rind only if desired (do not remove natural rinds on aged cheeses). For each cheese: cut one firm cheese (manchego/cheddar) into bite-size slices or small wedges, leave a soft cheese (brie) whole but slice a small wedge to show the interior, and slice semi-soft cheese into thin wedges. Arrange cheeses spaced across the board to create visual balance.

Arrange meats

Fold or roll cured meats for easy picking: prosciutto can be folded into loose rosettes, salami and soppressata can be stacked and folded or fanned. Place small piles of each meat near different cheeses so guests can pair flavors easily.

Add crackers, bread & spreads

Place crackers and toasted baguette slices in small stacks or fans around the cheeses and meats. Spoon fig jam and whole grain mustard into small bowls or ramekins and set them on the board. Place the honey in a small jar or bowl with a honey dipper.

Add pickles, olives & nuts

Add olives and cornichons into small bowls to contain brine. Scatter nuts and dried fruit in small piles around the board, leaving space between items to avoid mixing of flavors.

Add fresh fruit & greens

Arrange grapes in small clusters or lay sliced apples/pears in overlapping fans. If using arugula or mixed greens, create a small bed under one cheese or place a small handful to one side for color and texture.

Garnish & finish

Tuck fresh herb sprigs around cheeses and meats for aroma and visual appeal. Lightly drizzle 1 tsp extra virgin olive oil over firmer cheeses if desired and finish with a light crack of black pepper over soft cheeses. Ensure there are cheese knives and small spoons for spreads available.

Serve

Place the board in a central spot with small plates, napkins and toothpicks. Encourage guests to start with mild cheeses and progress to stronger flavors. Replenish items as needed.