# Components:
→ Cheeses
01 - 5.3 oz aged Comté
02 - 5.3 oz Beaufort
03 - 4.2 oz Reblochon
04 - 4.2 oz Tomme de Savoie
05 - 3.5 oz Bleu de Gex or Roquefort (optional)
→ Charcuterie
06 - 3.5 oz Saucisson sec (dry-cured sausage)
07 - 3.5 oz Prosciutto or jambon cru
08 - 3.5 oz Smoked ham
→ Bread & Crackers
09 - 1 rustic baguette, sliced
10 - 1 small rye or country loaf, sliced
11 - 2.8 oz whole grain crackers
→ Accompaniments
12 - 1 small jar cornichons (pickled gherkins)
13 - 1 small jar pickled onions
14 - 1 small bowl walnut halves
15 - 1 small bowl dried apricots or figs
16 - 1 crisp apple or pear, sliced
17 - 2 tablespoons mountain honey
18 - Fresh rosemary or thyme sprigs (for garnish)
# Directions:
01 - Position the cheeses on a large wooden or slate platter, spacing them evenly, slicing or cubing as suitable for each type.
02 - Fan out charcuterie slices between cheese varieties, omitting if preparing a vegetarian option.
03 - Arrange bread slices and crackers around the platter or serve separately in a basket.
04 - Fill small bowls with cornichons, pickled onions, walnuts, and dried fruit; position these near or on the platter.
05 - Place apple or pear slices on the platter for a fresh, sweet contrast.
06 - Drizzle mountain honey into a small dish to complement blue or harder cheeses.
07 - Decorate with fresh rosemary or thyme sprigs for a festive appearance.
08 - Present at room temperature to maximize flavor and enjoyment.
