Ingredients

• 1/2 pound Gouda Cheese (I used Holland’s Family Marieke Gouda)
• 1/2 pound Hard Cow’s Milk Cheese (I used Emmi Roth’s Private Reserve)
• 1/2 pound Alpine-Style Cheese (I used Upland’s Cheese Pleasant Ridge Reserve)
• 1/2 pound Sharp Cheddar (I used Hook’s Cheese Company Eight Year Cheddar)
• 1/2 pound Blue Cheese (I used Roelli Cheese Haus Dunbarton Blue Cheese)
• 1/2 cup fig spread
• 2 mini cucumbers, sliced
• 1 red apple, sliced thin
• 1 bosc pear, sliced thin
• 1/3 cup roasted salted almonds
• 2 types of crackers (I used a rosemary butter cracker and a cranberry almond toast thin)
• honey
• optional: herbs for decoration