The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy

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1/3 pound pecorino cheese, any sheep's milk cheese

1/3 pound Parmigiano-Reggiano

1/3 pound Gorgonzola

1 ripe red skinned pear, sliced

1 bulb fresh fennel, trimmed and thinly sliced

1/2 pound red grapes

2 or 3 navel oranges, skins cleaned and dried

1 Sicilian blood orange, skin cleaned and dried, optional

2 to 3 jiggers brandy