Starting from the top, and running clockwise, is Robbiola di Capra from Piedmont--a very nice goat cheese. Then, Stilton blue from Nottinghamshire, Grayson from Virginia (my least favorite on the plate), a 12-month sheep's milk Manchego from La Mancha, and finally a 2-year Comté from Jura, France.
I didn't really think about regions or varieties, but just went with which cheeses I liked best that I tasted, and thought would combine well together. Essentially, there are two hards, one soft, one semisoft, and a blue, which I feel is a nice balance. The figs and peaches acted as nice palate cleansers, as well.