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2 cheeses (Gouda, Brie), 2 cured meats (Salami, Serrano Ham), fresh fruit, olives, crackers & baguette, . Portion per person: Cheese 2.5 oz | Meat 2 oz | Sides & bread 2–3 oz.

 4 cheeses (Brie, Manchego, Gouda, Goat Cheese), 3 cured meats (Prosciutto, Salami, Spanish Chorizo), fresh & dried fruit, olives , nuts, honey , , artisan bread & crackers.

Portion per person: Cheese 3.5 oz | Meat 3 oz | Sides 3–4 oz.

Base includes: 6 cheeses, 2  meats, bread & crackers,  fruit, 3 sweet spread.   (Pricing will depend on the cheese and meat  selection.)

• Brie – Creamy, soft-ripened cow’s milk cheese from Normandy, France, with a mild, buttery flavor and a soft white edible rind.
• Camembert – Soft-ripened cow’s milk cheese from Normandy, France, featuring a velvety white edible rind and a rich, creamy, sometimes runny interior.
• Goat Cheese (Chèvre) – Fresh or lightly aged goat’s milk cheese with a tangy, slightly acidic 

• Gouda – Semi-hard cow’s milk cheese from the Netherlands, known for its smooth texture and mildly sweet, nutty flavor.
• Manchego – Firm sheep’s milk cheese from Spain, aged for varying periods, offering a rich, slightly salty and nutty profile.
• Havarti – Semi-soft cow’s milk cheese from Denmark, buttery and mild with a creamy texture that melts easily.

• Parmesan (Parmigiano-Reggiano) – Hard, aged cow’s milk cheese from Italy, with a sharp, nutty, and savory flavor, ideal for shaving or breaking into chunks.
• Asiago – Italian cow’s milk cheese that can be semi-soft when young or hard and crumbly when aged, with a nutty and slightly sweet taste.
• Aged Cheddar – Firm cow’s milk cheese, aged for enhanced sharpness and complexity, ranging from mildly tangy to bold and robust.

• Prosciutto – Thinly sliced, dry-cured Italian ham with a delicate, slightly sweet and savory flavor.
• Salami (Genoa or Soppressata) – Dry-cured pork sausage seasoned with spices; Genoa is mild and garlicky, while Soppressata is bolder and slightly spicy.

• Spanish Chorizo – Firm, dry-cured pork sausage seasoned with smoked paprika, giving it a deep red color and smoky flavor.
• Capocollo – Italian dry-cured pork shoulder or neck, known for its rich marbling and bold, savory taste.
• Serrano Ham – Traditional Spanish dry-cured ham with a firm texture and balanced salty flavor.

• Grapes – Sweet and juicy fruit that pairs well with both soft and aged cheeses.
• Strawberries – Fresh berries offering brightness and natural sweetness.
• Green Apple – Crisp and tart fruit that cleanses the palate.
• Pear – Soft, mildly sweet fruit that complements creamy cheeses.

• Figs – Naturally sweet dried fruit with a chewy texture, perfect with aged cheeses.
• Apricots – Dried stone fruit with a sweet-tart flavor.
• Cranberries – Slightly tart dried fruit that adds color and contrast.
• Raisins – Sweet dried grapes that enhance savory elements.

• Mixed Olives – A blend of brined olives providing salty and savory notes.
• Cornichons – Small, crunchy French pickles with a tangy bite.
• Capers – Brined flower buds with a sharp, salty flavor.
• Pickled Pearl Onions – Mildly sweet and tangy onions that add balance.

• Honey – Natural sweetener that pairs beautifully with salty cheeses.
• Fig Jam – Sweet, rich spread with a subtle earthy flavor.
• Mixed Berry Jam – Bright and fruity spread for contrast.
• Dijon Mustard / Honey Mustard – Sharp or sweet-savory spread adding depth.

• Baguette – Classic French bread with a crisp crust and soft interior.
• Crackers – Crunchy base for cheeses and spreads.
• Crostini – Toasted bread slices providing texture.
• Sourdough Bread – Artisan bread with a tangy flavor and chewy crumb.

• Walnuts – Earthy, slightly bitter nuts.
• Almonds – Crunchy nuts with a mild, nutty flavor.
• Pistachios – Slightly sweet nuts with vibrant color.
• Dark Chocolate – Rich, bittersweet chocolate for a premium finishing touch.