Set the cheeses out at room temperature 30 minutes before building the board, so the brie softens and the gouda loses its fridge-chill.

Place the brie whole in the center of a large board and score the top in a crosshatch so it opens easily once cut.

Arrange the gouda slices and goat cheese log in separate clusters around the brie, leaving gaps for the fruit.

Fill the gaps with figs or apricots and the mixed olives in small piles.

Scatter the toasted walnuts across any remaining open spaces.

Drizzle honey over the goat cheese and brie just before serving, not earlier, so it stays glossy rather than soaking in.

Tuck crackers and baguette slices around the edges and finish with a few rosemary sprigs for color.