ZHERGA The Library Collection
No. 01 · Get Started

Meet Your ZHERGA Collection

Nine pieces, designed to work together. Here is what each one is for.

Section 1

What's Inside

  • One of the three book-shaped cutting boardsCHEESE & BREADZHERGA
    3 Book-shaped cutting boards Approx. 13 × 10.04 × 0.75 in (33 × 25.5 × 1.9 cm)
  • 1 Wooden display stand Approx. 7.87 × 5.83 × 3.35 in (20 × 14.8 × 8.5 cm)
  • 1 Serving board 9 × 6 × 0.6 in (22.86 × 15.24 × 1.52 cm)
  • 4 Cheese knives Approx. 4.72 to 5.00 in (12 to 12.7 cm) long

3+1+1+4=9 pieces

Drawings are shown to scale with each other.

Section 2

The Three Chapters

Each board is engraved along its spine with the food it's meant for. Keeping to these categories is a simple habit that helps keep raw and ready-to-eat food apart.

CHEESE and BREAD boardCHEESE & BREADZHERGA
Chapter I

CHEESE & BREAD

Light blonde natural wood

For cheese, bread and other ready-to-eat foods.

Keep this board for food that won't be cooked any further, so it stays well away from raw meat and fish.

FRUITS and VEGETABLES boardFRUITS & VEGETABLESZHERGA
Chapter II

FRUITS & VEGETABLES

Muted medium brown

For fresh fruit, vegetables, herbs and other produce.

Rinse produce before you cut it, and wash the board after every use.

MEAT and FISH boardMEAT & FISHZHERGA
Chapter III

MEAT & FISH

Warm reddish brown

For preparing meat, poultry and fish.

A dedicated board helps keep raw meat and fish away from ready-to-eat food, but the label alone doesn't remove the risk. Wash and sanitize it after every use with raw meat or seafood, along with your knife and hands.

Section 3

Your Cheese Knife Guide

  • Wide cheese spatula

    A good choice for soft and creamy cheeses such as brie or camembert. Use it to slice, lift and spread.

  • Pointed curved knife

    Handy for slicing firmer cheeses like cheddar or gouda. The pointed tip helps you pick up a piece to serve.

  • Flat cheese spatula

    Useful for breaking off pieces of hard or crumbly cheese, such as parmesan or aged cheddar, and for spreading.

  • Cheese fork

    Holds cheese steady while you cut, and makes it easy for guests to serve themselves.

These are common serving uses, not strict rules. Giving each cheese its own knife keeps the flavors from mixing.

Section 4

Before Your First Use

A few minutes of preparation and your set is ready for the table.

  1. Unpack every piece and check that nothing is missing or damaged.
  2. Wash the cutting boards, serving board and cheese knives by hand with warm water and a little mild soap.
  3. Rinse with clean water. Don't leave anything to soak.
  4. Towel-dry each piece straight away, then let the boards air-dry standing upright.
  5. Return the boards to the stand only once they are completely dry.
Good to know

If a piece is missing or arrived damaged, please don't use it. Here's how to get help.

Section 5

Using Your Wooden Stand

The stand keeps your three boards upright and within reach, like books on a shelf. Set it on a dry, flat surface, away from the sink and from heat such as the stovetop.

Keeping the boards in the same order each time makes it easy to reach for the right one.

Important

Never put damp boards back in the stand. Wet boards stored close together can't dry properly, which can lead to warping, odors or mildew.