Recipe by Toni in Colorado
From the Cook Street School of Fine Cooking. This came from Channel 9, a Denver TV station. I added pineapple chunks and grapes also. The amounts are a guess; use how much you think you need. A platter should present a selection of 3 cheeses: sheep, goat and cow as well as using a soft, semi soft and hard cheese. Serve 3 accompaniments - meats, vegetables, olives. Serve all cheeses at room temperature. Serve a variety of sliced breads and crackers. Feta is sheep cheese, Pico is goat cheese and Gouda is a cow cheese. I used these as examples; you can use whatever you want.