Trending Searches
Trending Categories
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.
Preparation & care
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.
Watch the video
Create the Ultimate Cheeseboard with our video guide.
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.
