Prep

1. Rinse the fresh fruit and dry thoroughly. Snip the grapes into small clusters that guests can lift easily.
2. Cut the cheddar, Gruyère, smoked Gouda, Cotswold, Havarti, and pepper Jack into bite-size slices. Break the Parmesan and aged Gouda into small chunks, and cut the Asiago and Manchego into thin wedges.
3. Keep the Brie whole. Place the blue cheese and garlic-and-herb cheese on small dishes, with a separate knife or spreader for each.
4. Fold the salami, pepperoni, capicola, and soppressata into halves or quarters. Gather the prosciutto and Iberico ham into loose folds, separating the slices so they are easy to pick up.

Assemble

1. Set out two large serving boards or several platters. Position the cheeses across them, leaving room between each variety for the remaining ingredients.
2. Spoon the fig jam, pepper jelly, and honey into separate small bowls. Nestle the bowls beside the cheeses and add serving spoons.
3. Arrange each meat in its own group near the cheeses. Overlap the summer sausage slices and tuck the folded meats into open areas.
4. Distribute the grapes, strawberries, and figs across the boards. Add the berries, dates, and apricots in smaller clusters. Place oily sun-dried tomatoes in a small dish to keep them from staining nearby foods.
5. Add the Marcona almonds, chocolate-covered almonds, and shortbread in separate sections or small bowls.
6. Just before serving, fill the remaining spaces with crackers and sliced baguette. Serve any overflow in baskets alongside the boards.
7. Tuck rosemary sprigs around the edges without covering the food. Provide cheese knives, small tongs, and appetizer plates.