# What You'll Need:
→ Cheeses
01 - 5.3 oz Comté, aged
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 (optional)
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 tbsp mountain honey
18 - Fresh rosemary or thyme sprigs for garnish
# Cooking Steps:
01 - Place the cheeses on a large wooden or slate platter, spacing them apart and slicing or cubing according to variety.
02 - Fan the charcuterie slices between the cheeses if including meat.
03 - Arrange bread slices and crackers around the platter or serve separately in a basket.
04 - Distribute cornichons, pickled onions, walnuts, and dried fruit in small bowls and place near or on the platter.
05 - Include apple or pear slices for a sweet, refreshing element.
06 - Offer mountain honey in a small dish to pair with blue or hard cheeses.
07 - Decorate with fresh rosemary or thyme sprigs for an inviting, seasonal touch.
08 - Present at room temperature to maximize flavor and enjoyment.
