Remove all cheeses from refrigeration 30–60 minutes before serving (60 minutes for firm/aged, 30 minutes for soft/creamy) so flavors and textures open up.

Prepare cheeses

Manchego: trim rind if desired and cut into 1 cm-thick slices or small wedges. Brie: leave whole wheel, slice a wedge or score top to allow guests to spoon the creamy interior. Gorgonzola Dolce: keep a small piece whole and provide a cheese knife for spreading. Parmigiano-Reggiano: break into bite-size shards or use a small knife to make chunks. Goat cheese: form into a log and slice into medallions or leave whole and provide a spreading knife.

Plate cheeses

Arrange cheeses on a wooden board or slate with spacing between each variety to avoid flavor transfer. Place soft cheeses on the edge of the board so guests can approach with a knife rather than dragging across firmer cheeses. Position Parmigiano and Manchego opposite the soft cheeses to balance textures.

Accompaniments

Prepare bread and crackers

Slice the baguette 1–1.5 cm thick. If you prefer warm toasted bread, brush slices lightly with olive oil and toast under a broiler or in a 200°C oven for 4–6 minutes until golden at the edges. Arrange crackers and bread near cheeses.

Arrange condiments

Spoon fig jam or mostarda into a small bowl and place on the board. Pour honey into a small jar or bowl with a little dipper. Place cornichons in a separate small dish. Scatter almonds in a small pile. Halve large grapes and fan fresh pear or apple slices; place near cheeses that pair well (Brie and goat cheese).

Finish and garnish

Sprinkle flaky sea salt lightly over Parmigiano shards and over toasted bread if using. Drizzle a little olive oil over the almonds or bread if desired. Tuck fresh herb sprigs around the board for aroma and presentation. Provide a small knife for each cheese, spoons for jam and honey, and individual plates and napkins for guests.