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.
Here are our recommendations for preparing waxed cheeses to serve.
First, remove the cheese from the fridge and allow it to reach room temperature before cutting into it. This softens the wax slightly and cheese also tastes better when it’s not fridge-cold.
Next, remove the sticky labels. To make a good, clean slice, make sure you always use a very sharp knife.
There are three cutting methods we recommend:
Take your knife and carefully cut around the outer circumference of the wax, just along the top edge. Remove the upper “lid” of wax. Next, turn over the cheese and cut the wax across the centre. Gently pull the rest of the wax away from the cheese before slicing up and cubing the cheese, ready to serve.
Simply cut the cheese into 1cm slices and serve. Remove wax before eating.
Cut the cheese into quarters, then cut each quarter in half, then serve. Remove wax before eating.