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