1 Cut a small base off of the melon so that it lays flat and place on a serving plate.
2 Cut out some balls from the melon with a small melon baller. Rinse the pepper, remove the seeds and cut into small pieces. Rinse and halve the tomatoes. Drain the cornichons and cut into small pieces. Rinse the grapes and remove from the stems. Rinse the raspberries and blueberries and pat dry.
3 Cut the Emmentaler cheese into 2 cm (approximately 3/4 inch) cubes. Cut the Tilsit and herb cheese into 2 cm (approximately 3/4 inch) thick slices and then cut small shapes from the slices.
4 Stick toothpicks into the fruit and cheese and then stick into the melon.
5 Chill until ready to serve with pretzels and small toasts or crackers, if desired.