Luxury cheese & luxury cheese boards to make you melt26th February 2021
Sharing our favourite fromageries, loading you with knowledge and suggesting luxury cheese boards.
Cheese is not just something one slithers into a sandwich, shaves atop a pasta dish, or melts into a sauce. Yes, cheese is all of those things. But in addition, cheese is so, so much more.
Cheese is a moment in time! Cheese in an event, an occasion even; and cheese is an investment.
One does not just simply ‘whack out any old cheese lingering in the fridge’. No. Goodness no! And we know that you know this. We know you understand our passion for cheese. So that’s precisely why we’re sharing with you some of our favourite Fromageries, accompaniments & surprising insights. We want to help you truly savour the moment with unique and luxurious servers.
We’re dedicating this piece to you, our fellow cheese lovers…
Our favourite luxurious Fromageries (to pop on top of your luxury cheese board!)
La Fromagerie in Marylebone & Highbury do the most amazing wine and cheeses! Order yours today.
Try their virtual Cheese & Wine Tasting events, one is coming up shortly!
Luxury Cheese Boards
Adorn you cheeses on a luxury cheese board – presentation is key…
Looking to elevate your presentation skills? Our versatile and beautiful cheeseboard will embellish any dining table. This cheeseboard is surrounded by a frame of pearl oyster shell, and the silver plated coral handles are formed in brass.
Cheeseboard Cream Coral Handle
Cheese makes the world go around
For all of our international clients, become well-versed in which cheeses are from which regions & inspire yourself and your guests with this understanding. Let’s perhaps look forward to creating a trip in the not-so-distant future?
We’ve synthesised our learnings from La Fromagerie for you here:
France is an excellent place to start exploring cheese. In France, the combination of local terrain, altitude, soil and climate – accounts for the great diversity of the cheese. The names of cheeses typically indicate the village or particular hill or mountain they’re from.
Cheesemaking in Italy is thought to date back to as early as 2800 BC. With over four hundred distinct cheeses and thirty-one DOP (Protected Designation of Origin) zones, Italy is a fine example of the variety of time-honoured traditions in the cheesemaking process.
In the 11th century during the Norman Conquest, the religious order of Jervalux monks came from Normandy and Flandres to Britain and are widely acknowledged as the original makers of Wensleydale cheese. Today there are hundreds of cheeses in the British Isles and we are in the midst of an exciting cheese movement. Watch this space -!
A landlocked country surrounded by high mountains, creates a perfect cheesemaking climate. Mountains have pure water leading into valleys and contain valuable minerals that feed the soil. For many generations the right to use an Alp has been owned and handed down within the family or from an Alp co-operative. All the Alps are ‘geyser’, meaning only a certain number of animals are allowed to graze during the summer in order to protect the land.
Republic of Ireland
Renowned for its climate, high quality dairy, grazing lands and clean air, especially in the South; Ireland is a natural destination for artisan cheesemaking. Dairy cattle were seen as a measure of wealth and social standing. Cheesemaking disappeared as the demand for butter increased, making a strong comeback in the 1970s. Small, hand-made production continues to be a defining feature in the diverse range and exceptional quality of Irish farmhouse cheeses.
A less mature region for cheese, 1975 was when a more open attitude to farming and cheesemaking communities happened. The greatest rainfalls happen twice a year and the summers are hot. The cheeses from the northern regions are of differing textures and styles. The more dry, arid and mountainous areas of the west and Canary Islands lend themselves toward goat’s and ewe’s milk cheeses with strong, spicy flavours.
Flooding has always been a great concern in the Netherlands and land is carefully managed, not least to protect agriculture. Cheese plays a huge part in the country’s economy. Gouda accounts for about 50 percent of the cheese production in the Netherlands. They don’t produce many different styles like France or Italy. Though the cheeses, through their shapes and flavours, still have so much to offer.
The Tagus river creates a clear divide of the landscape. The northern terrain is mountainous with many rivers and valleys, whereas the south has a drier climate. In volcanic areas the soil composition where grazing occurs is rich in minerals, giving a really interesting structure to the milk. Portuguse cheeses have their own distinct flavours and textures and are well worth exploring!
Being situated amongst the Alps has long influenced Austria’s milk and cheese production. When compared to other Alpine countries, Austria’s cheese-producing area is really focussed mainly in Vorarlberg, in the western-most part of the country adjacent to Switzerland. Austria’s most active cheese-producing area and its three-step-agriculture process has been submitted to UNESCO as a world heritage site.
Germany is truly a cheese country all over. A third of cheese produced is exported. Germany has great cheese diversity due to influences from neighbouring countries. Monasteries were instrumental in creating the cheese recipes, as well as beers.
There is a cheese revolution taking place in America. The new American cheesemakers have a definite entrepreneurial mindset. It’s interesting to look at the history of settlers: for example, along the West Coast many settlers were Italian and Hispanic, while the Midwest was settled by the Germans, Scandinavians, Norwegians, Dutch, Welsh and Cornish. Settlers will have brought their cultures with them, including traditions of cheesemaking.
They make more than 300 different varieties of cheese! Most are made in very small quantities and are rarely exported out of the country.
Read about our indulgent indoor picnics ideas here.Back to Explore