Our cheeses are famous for their jewel-coloured wax casings – not only do they look great on your cheeseboard, but they keep the cheese tasting delicious and help preserve it, too.
But what about cutting waxed cheeses? We’re often asked about the best way, so here we’ll share our favourite techniques. The first step is to remove the cheese from the fridge and allow it to reach room temperature before cutting into it. This softens the wax slightly and makes it much easier to separate from the cheese if you’re doing so. Cheese also tastes even better when it’s not fridge-cold.
Next, remove the sticky labels. To make a good, clean slice without getting any small pieces of wax onto the cheese, make sure you always (carefully!) use a very sharp knife.
There are 10 cutting methods we recommend:
Snowflake
Remove the wax and cut the truckle into four quarters, then halve each quarter again. Make an angled cut at the end of each segment to form a point.
Peaks
Cut the truckle across the circumference to form two thinner circles. Take each circle and cut into four quarters, then halve each quarter again. Arrange standing upright on the board.
Valley
Cut 1cm-thick slices across the truckle. Take each slice and cut diagonally to form a triangular shape. Arrange in an alternating “valley” shape.
Plinths
Cut 1cm thick slices across the truckle. These can be positioned around the edge of a board and fanned out.
Ridges
Cut the truckle into quarters. Take a quarter and cut into four equal pieces. Repeat with each quarter until you have 16 pieces. Arrange on the board, slightly overlapping each other.
Slates
Remove the wax and cut the cheese into 1cm-thick slices across the truckle. Cut each slice lengthways into three equal pieces.
River
Remove the wax and cut the cheese diagonally into thin rectangles. Cut across the rectangle to create two triangles. Place a pair of the triangles next to each other and then repeat the process to create a “river” shape.
Summit
Leaving the wax on, carefully cut the truckle in half down the centre, forming two semicircles. Place each one with the sliced side facing down, and cut them into thin slices in half-moon shapes. Place a half-moon on the board and then another on top with a ½cm gap. Repeat this process in a clockwise direction to form a summit, as pictured.
Rocks
Remove the wax from the truckle. Create rustic chunks by pressing the forked end of a cheese knife into the cheese and turning it clockwise.
In their wax casings, Snowdonia cheeses will last up to the best before date in the fridge. Once the cheese has been cut open, wrap it tightly in waxed paper, store it in an airtight container in the fridge and eat within seven to 10 days.
Enjoy the cheese simply with crackers and chutney, or see our recipes section for lots of creative ideas.