Made a quick charcuterie board for dinner. Using, Rembrandt Aged Gouda, Manchego Cheese, Comte Cheese, DIll Harvarti, Membrillo (quince paste), Uncured Genoa Salami, Pepperoni, Uncured Soppressata, Grapes, Hot Pepper Jelly, Chili and Oil flavored Greek Olives, and Stoneground Wheat Crackers.
