Charcuterie Board with Dutch Influences

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8 ounces cured sausage, such as truffle, chile, or cacciatore (hard dried small Italian salami), thinly sliced into rounds

8 ounces prosciutto, thinly sliced

One 8-ounce package duck liver pate flavored with apricots and brandy

One 8-ounce package chicken liver pate with Cointreau and orange

1 1/2 pounds mild cow's milk cheese, such as Gouda

Two 8-ounce logs fresh goat cheese

1 1/2 pounds semi-hard cheese such as Edam cheese, cut into half-moons

Two 8-ounce wheels soft cow's milk cheese such as Epoisses, cut into half-moons

1 1/2 pounds hard, pungent sheep's milk cheese such as Pecorino Nero, cut into chunks

Serving suggestions: quince jam, black currant jam, chickpea hummus, olives stuffed with peppers, red onion chutney, bittersweet chocolate, whole-grain mustard, breadsticks, crackers, crisp toasts, local honey