Place the skewers in a bowl of water for 10 minutes if serving later to prevent them from drying or splintering.

On a cutting board, slice the prosciutto in half lengthwise and pat the mozzarella balls dry with a paper towel.

In a small bowl, whisk together the olive oil, dried Italian herbs, black pepper, and sea salt.

Toss the mozzarella balls and cherry tomatoes in half of the herb oil mixture and set aside.

To assemble each skewer, start with a green grape, followed by a cube of cheddar cheese.

Add a folded slice of salami, then a black olive, and slide them gently down the skewer.

Add a cherry tomato, then a cube of gouda cheese, ensuring everything is packed snugly but not crushed.

Fold a half-slice of prosciutto into a loose ribbon and thread it onto the skewer.

Finish each skewer with a cornichon and a mini mozzarella ball on top.

Repeat the assembling process until all skewers are filled and ingredients are used up.

Arrange the charcuterie sticks on a platter in a single layer, alternating the direction of the sticks for visual appeal.

Drizzle the remaining herb oil mixture lightly over the skewers.

If using, drizzle a thin line of balsamic glaze over the platter, avoiding heavy pooling on any single skewer.

Let the charcuterie sticks rest, covered loosely, in the refrigerator for 10 minutes to chill and allow flavors to meld.

Serve the charcuterie sticks slightly chilled or at cool room temperature.