Remove all cheeses from the refrigerator 30 minutes before serving to allow them to come to room temperature — this brings out their full flavor and makes them easier to spread. Slice the 4 oz aged cheddar sliced or broken into chunks and manchego into thin pieces. Leave the brie whole or cut into a wedge. Slice the 3 tbsp honey for drizzling over goat cheese or brie log into rounds.

Slice the 1 medium apple thinly sliced thinly and toss the slices in a mixing bowl with a squeeze of lemon juice to prevent browning. If using sourdough baguette slices, toast them lightly in a toaster oven or under the broiler for 2–3 minutes until just golden. Place 2 tbsp whole grain Dijon mustard served in a small bowl, cornichons, and 3 tbsp honey for drizzling over goat cheese or brie into small individual bowls.

Place the small bowls of honey for drizzling over goat cheese or brie, 2 tbsp whole grain Dijon mustard served in a mixing bowl, and cornichons on the board first, spacing them out to anchor the arrangement. Position the cheeses around the board, leaving space between each type. Fan or fold the prosciutto or salami slices near the cheeses.

Fill in the gaps with clusters of red grapes washed and dried, 1 medium apple thinly sliced slices, dried apricots or cranberries, and ¼ cup mixed nuts such as almonds. Tuck 4 oz assorted crackers variety of shapes and flavors and baguette slices along the edges and between the cheeses. Drizzle 3 tbsp honey for drizzling over goat cheese or brie over the 3 tbsp honey for drizzling over goat cheese or brie rounds and, if desired, a light drizzle of extra-virgin olive oil for drizzling over goat cheese if desired. Serve immediately.