Cheese cleavers and other dilemmas

I spent last weekend in a very wet Scotland. Sudsy Dame and I flew to Glasgow from Heathrow on British Midland. Disappointingly, the service on this supposedly full service airline left something to be desired. On the way there I asked for a Coke with ice, and the stewardess returned in record time with very hot tea and a packet of treacle biscuits. Luckily the pilot was more on the ball, and we reached our planned destination intact and on time.

While we were there, we were given our first Christmas present. As you’d expect it was disguised with seasonal wrapping paper that bore the usual tidings of peace and goodwill. We thanked our friends, and thought nothing more about it … until Sudsy Dame tried to carry it onto the plane for our return journey.

The security officer watching the x-ray screen nearly fell over backwards as the picture of our bag appeared on his screen. I had forgotten completely about the gift and had no idea what the problem could be. Eventually of course, we were forced to unwrap it and we discovered that we’d attempted to take three Laguiole cheese knives, including a two-inch cheese cleaver, onto the plane.

Laguiole 3-piece cheese knife set

Tools for cleaving cheese

The security staff were very good about it. They notified the airline, which accepted it as checked baggage, and we collected the knives, along with our suitcase, from the baggage carousel at Heathrow once we’d arrived back in London.

So now, once the Camembert is ripe, we can cleave our cheese till the cows come home. How can you tell if the Camembert is ripe? According to Monsieur Taittinger:

You put your left index finger on your eye and your right index finger on the cheese … if they sort of feel the same, the cheese is ready.

Now you know.