Retail Cutting Guide (Wrap and display)

1. Waxed Stilton looks different because of an outer layer of wax and an inner layer of transparent wrap.

2. To remove the wax, carefully cut through the outer layer across the top and down the sides to the base.

3. Begin stripping off the wax by pulling the transparent wrap away from the cheese.

4. Allow the crust to dry for about two hours under refrigeration before attempting to cut.

5. Score the cheese first to get a good centreed position before cutting.

6. Cut the Stilton in half, carefully pulling the wire toward you.

7. Complete cutting all the way through for two equal halves.

8. Turn the half wheel on its end and, using the wire, cut and discard the end coating, leaving a clean half ring, top and bottom.

9. Continuing with the wire, turn each wheel on end and slice in half again. Wrap wheels not being immediately cut.

10. Cut into smaller wedges, wrap immediately and put on display. Weigh and price the individual pieces.