Andre Verdier – Laguiole Cheese Knives
I think I’m in love with the cute
Laguiole Debutant Cheese Knife Set from Andre Verdier. But I can virtually feel the Francophiles out there reading this rolling their eyes, as in France cheese knives like these aren’t designed to be cute. They are an important part of the daily dinner set – cheese with dinner isn’t a treat, it’s the norm. Just recently I watched a documentary about the different standards around the world for school lunches, and in France the children sit down to a 4 course lunch, with cheeses at the end, every single day.
Laguiole is a commune in the Aveyron department in southern France, famous for it's cheese and knives. The knives' unique style and shape is commonly referred to as Laguiole style, based on a traditional pocket knife. I particularly love the look of the knife handles. These were originally made from horn or ivory, however in recent times resin is preferred but the beige colour depicting the history remains.
The
Andre Verdier brand is well known throughout France and the rest of the world for producing outstanding Laguiole knives. Each knife is crafted expertly from stainless steel to ensure balance and durability and features five-rivet handles. On every piece there is a pretty Laguiole Napolean bee on the outside of the knife, a testament to Laguiole's history.
There is a certain elegance to serving cheese and while there are a few knacks to craft a beautiful cheese board, it doesn’t need to be overly thought-out or stuffy. It’s the perfect easy entertaining staple, as guests help themselves. Cheese can be eaten at the start of a meal, as typically seen here in Australia, at the end of a meal as in Europe, or alongside canapes and on buffet tables for feeding a crowd.
The Do’s and Don’ts of Serving Cheese
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DO have at least 3 types of cheese: one hard, one soft and one strongly flavoured (such as goat or blue)
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DON’T go for the cheap stuff. You get what you pay for and 3-4 ripened artisan cheeses are much better than a larger selection of cheap cheeses.
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DO serve some other nibbles alongside your cheese: dried fruits, olives, nuts and/or crackers.
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DON’T serve the cheese straight out of the fridge. Allow to come to room temperature for the best flavour and texture.
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DON’T go overboard with the accompaniments: one or two fruits, a small selection of crackers, one condiment such as mustard, honey or chutney.
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DO think of the season when choosing what to serve with your cheese. In summertime, fresh fruits such as slices pear and grapes go well. In cooler months, chutneys and dried fruits pair best with cheese.
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DO serve all the cheese and accompaniments together for a rustic look on a large wooden or marble board.
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DO use good cheese knives (for each individual cheese if possible) which can cut the cheese properly and won’t mix the flavours.
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DON’T serve anything other than wine (unless a guest requests a different drink). Cheese and wine match perfectly together.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog,
www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
