Start the board by placing the wheel of brie a little below the center and to the left.  Start by slicing one wedge and leave a cheese knife on the side so that your guests can slice more.

Next Place the sliced pear in the upper right middle.  

To the upper left of the brie, slice the gruyere and place the slices standing up on the left side of the circle board.  

Next to the gruyere, lay down slices of genoa salami.  You can either lay them flat or fold them twice like I described in my post. 

In the lower right hand corner of the board, lay the Tartufo salami with a few slices already cut.

Under the sliced gruyere, gently pile the prosciutto on the board by letting the strip fall on top of itself like a ribbon.  Continue to do this until the space is filled.

In the spaces left, fill in with chunks of aged cheddar, grapes, and spiced nuts.  

Garnish with fresh sage and rosemary popping out between the different elements on the board.