Cheese and charcuterie board

Ingredients

• 250 g Beemster cheese (or another aged gouda)
• 200 g Pied-De-Vent cheese (or another soft washed rind cheese)
• 400 g Tomme au cidre de pommes (or another firm cow’s milk tomme)
• 100 g Highland blue cheese (or another mild blue)
• 250 ml calabrese marinated olives
• 1 cup (250 ml) mixed nuts
• 130 g dry chorizo style sausage, thinly sliced
• 130 g dry red wine sausage, thinly sliced
• 200 g prosciutto, thinly sliced
• 200 g Bündnerfleisch (air dried smoked beef), thinly sliced
• 200 g duck liver pâté
• 150 g artisan crackers with fruit and nuts
• 1 or 2 fresh baguettes
• 1 or 2 black olive baguettes