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Our cheeses are famous for their jewel-coloured wax casings – not only do they look good, but they keep the cheese tasting delicious, retain all-important moisture 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.
CHEESEBOARD INSPIRATION
Opening a waxed truckle
- Take a sharp knife and (carefully) slice around the top edge of the wax.
- Lift off the "lid" to reveal the award-winning cheese inside.
- Turn over the truckle then cut into the wax across the base and up the sides.
- Peel away the rest of the wax – gently does it!
Cheese preparation
Follow our simple tips to keep your cheese at its best:
- Our cheeses need to be kept refrigerated between 2 and 5°C.
- We recommend removing the cheese from the fridge for 30 minutes, bringing the cheese to room temperature, before cutting and enjoying.
- Remove all labels before cutting.
- As a guideline, we recommend consuming your cheese within 7-10 days of opening.
- Once opened, ensure the cheese is tightly wrapped in waxed paper and stored in the fridge.
Discover our favourite cheese cuts
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.
WATCH THE VIDEO
CREATE THE ULTIMATE CHEESEBOARD
The mountains, valleys and winding rivers of North Wales have long shaped the way we make our cheese – and now they’ll inspire the way you serve it. At Snowdonia Cheese Co, our experts have created tried-and-tested cuts for our waxed truckles, each echoing this beautiful landscape: lofty peaks, craggy ridges, weathered rocks, gentle curves. Master them, and you have the makings of the Ultimate Cheeseboard.