Remove all cheeses and jamón from the Refrigerator at least 20 minutes before serving. Cold cheese mutes flavor — room temperature is essential for the best taste and texture. Slice the 4 oz Manchego cheese sliced or broken into wedges into thin wedges and the Mahón into flat pieces. Slice the 4 oz creamy goat cheese (chèvre) sliced into rounds or crumbled into rounds.

If desired, slice the baguette on the diagonal into ½-inch pieces and toast lightly under a Broiler or in a dry Skillet over medium heat for 1–2 minutes per side until just golden. Set aside to cool slightly.

Place small bowls on a large wooden board and fill them with ½ cup mixed Spanish olives drained and ½ cup marcona almonds salted and roasted. Arrange the three cheeses in different areas of the board, spacing them apart. Fan the jamón slices in loose, flowing folds between the cheeses — avoid stacking flat, as the folds look more inviting and allow guests to pull pieces easily.

Tuck slices of 4 oz membrillo (quince paste) sliced into small rectangles (quince paste) next to the 4 oz Manchego cheese sliced or broken into wedges — a classic Spanish pairing. Scatter dried figs or cranberries for color and sweetness. Nestle the toasted baguette slices and crackers around the edges. Drizzle the 4 oz creamy goat cheese (chèvre) sliced into rounds or crumbled rounds lightly with 1 tbsp extra-virgin olive oil for drizzling over cheese and finish the entire board with a pinch of 1 pinch flaky sea salt for finishing and freshly ground 1 pinch freshly ground black pepper for finishing. Serve immediately.