About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.
When ready to serve, arrange the cheeses, fruit, and nuts on a cutting board, marble slab, or platter. Place the goat cheese in a small dish, drizzle with the olive oil, and top with the rosemary. Include a spreader for the soft cheese, paring knives for the washed-rind and blue, and a sharp paring knife or cheese plane for the hard cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.
© 2013 All rights reserved. Published by Weldon Owen.