1wedgeManchego cheese or other semi-firm sheep's milk cheese
1wedgeChampagne cheddarwith green wax rind (not edible)
1blockSage Derby (marbled green cheese)
1wedgegoudaor other cheese with red rind
Charcuterie
16ouncesvarious charcuterie
Charcuterie Accompaniments - Fruit
1cupraspberries
1cupstrawberries
1blood orangesliced
1applecored and sliced
1green Bartlett pearcored and sliced
½pomegranatebroken into 2-inch pieces
1small bunch red grapes
1small cluster green grapes
2kiwisliced
Charcuterie Accompaniments - Vegetables
4-6mini red and green bell peppers
1cupcherry tomatoes
1cupround red radishes
1Persian cucumbersliced
1cupsnap peas
Charcuterie Accompaniments
½cupsweet drop peppers
1cupCastelveltrano olives
2cupsnutslike Marcona almonds and cashews
crackers
fresh rosemaryfor garnish
Instructions
Prep Brie or other soft-bloomy-rind with cut-out shape, and place on board. Place Champagne cheddar on board and break apart into pieces and pile inside the rind. Cut Sage Derby into cubes and create pile on board. Slice and arrange remaining cheeses on board.
Shape charcuterie into ruffles or layers and place on board.
Arrange remaining ingredients on board. If crackers fit on the board, add them, otherwise serve crackers alongside board.
Garnish with fresh rosemary sprigs and small cut-out shapes from cheeses.