Building Platters

I assembled some platters for a catering order recently, built around a Spanish theme. We had marcona almonds, honey roasted pecans, grapes, dates, membrillo (quince paste), a medallion of Caprichio de Cabra, cubes of Mahon, and some slivers of both Drunken Goat and Campo de Montalban.

Those last two are extra special to me. Here's what I like about them:

Drunken goat has been one of my favorites from day one. It is a semi-firm goat cheese with an edible wine-soaked rind. The rind has fruity tones with a slightly bitter aftertaste, and the cheese itself is mild and smooth. So far, most of my experience with goat has been through fresh and soft cheeses. I really like having this texture available to recommend.

Campo de Montalban is another special cheese that I sneak bites of taste for quality control whenever possible. It is a firm mixed milk cheese made in the style of Manchego (it was officially considered a Manchego until 1985), so it has a very similar density and mouthfeel. This one is aged for 100 days. However because it is made with cow, goat, and sheep milk combined it has a unique flavor that is buttery, nutty, and slightly tangy.

What other themes would you be interested in building a platter around? What are your go-to party appetizers?