What are your favorite cheeses, meats, and jams for an aperitivo hour board?

One component of a good cheese and charcuterie board, which my guests always seem to like, is a good mustard. The bright flavor - especially when you add a splash of vinegar - helps cut the richness of the cheese and meats on the board.

Here's a chunky apple mustard - like a chutney really - that works well. https://food52.com/recipes/6466-apple-mustard

In this recipe, there's an easy pantry-ready chutney (made with dried fruit) that I also make for use on cheese boards. https://food52.com/recipes/30913-the-north-beach-special

Or, if you're in a hurry, just stir some good Dijon mustard into an equal amount of apricot or peach preserves - or apple or fig butter, for that matter. Add a touch of cider or wine vinegar to keep it from being too sweet.

I always put dried fruit, especially tart ones like sour cherries and apricots, on my cheese and charcuterie boards. A few nuts for crunch, and because nuts are fun to nibble, and some olives for their briny goodness, also improve any cheese and charcuterie board. ;o)

Although, I really dont like Kroger, the version where I live has a really good cheese island which is staffed by a live person who I have come to know and use when I want to build a cheese board. They also have many samples and sell small portions of cheese which I might not try if I had to pony up a larger sum to try it.
Ive also found that Aldi & Trader Joe’s offer the opportunity to experiment with some great cheeses at a good price.

Here is a link to the recent Food52 article that I think Nancy was referencing: https://food52.com/blog/25607-best-fall-cheese-plate.

The Wensleydale with cranberries mentioned in that article is good. I remember once having a baked brie with a blackberry jam served over it that was quite good; or served with fig preserves on the side would work also. Stilton is a nice blue cheese to consider; Caveman Blue is another good blue cheese that I've had. If your local grocery store has a cheese section, perhaps ask the server there what s/he recommends.

i wouldn't serve crackers that have too strong of a taste, you don't want them to overpower the cheeses.

Some sliced hard salami, served with mustard on the side, would be good.

Christopher, I wrote a long chatty response, but it failed to stick when I posted it.
Basically, there are guidelines or even rules for building, but - as with wine - the learning is a dirty job, but someone's gotta do it.
My preferences (or anyone's here) might not be yours.
So start buying and plating...
Some say, have at least 3 cheeses and one type of each.
Some say, buy seasonally (different in fall and spring, etc.),
Bread, crackers, nuts, fruit (dried, fresh &/or chutney).
Wine or beer to taste.
More ideas from:
1) A member here, Phil, who does lovely, generous, hearty boards of cheese and charcuterie. Maybe some posts are findable.
2) Articles here...one a few days ago...give tips.
3) wine blogs and buying services often have articles and live tastings with cheese (and meats).
4) a web search will get you pix, videos and articles.
https://www.google.com/search?q=how+to+build+a+cheese+board....&oq=how+to+build&aqs=chrome.0.69i59j69i57j0l5j46.3968j0j7&sourceid=chrome&ie=UTF-8