STILTON - Cutting to Wrap and Go - An Eleven Step Process
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 centered position before cutting. 6. Cut the Stilton in half, carefully pulling the wire toward you.
Click here for steps 7 through 11.

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