Cheese and delicatessen plateau

  • Preparation 20 min
  • Servings 8
  • Freezing I do not suggest



  • 250g classic Breemster cheese
  • 200g Pied-De-Vent cheese
  • 400g Tomme au cidre de pommes cheese
  • 100g Highland blue cheese
  • 200g prosciutto in thin slices
  • 200g Bündnerfleisch (viande des grisons, which is smoked beef)
  • 130g Leeroy sausages from Charcutiers Pork Shop
  • 130g Jack sausages from Charcutiers Pork Shop
  • 250ml calabrese olives
  • 200g duck liver pâté
  • 150g artisan crisps, like cranberry and fennel, raisins and cassis, apricots and rosemary
  • 1 or 2 regular bread baguette
  • 1 or 2 black olives bread baguette



  • Take out your most amazing presentation plates and boards then spread everything like a ninja. For the cheese, I suggest yo let them rest 10-15 minutes at room temperature before serving. Eat, drink and be merry!