Retail Cutting Guide (Wrap and go)

Cutting to Wrap and Go - An Eleven Step Process

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

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

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

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

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

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

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7. Complete cutting all the way through for two equal halves. Set aside the half not being used and cover with transparent wrap.

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8. Using the wire, turn the half wheel on end and cut in half.

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9. Continue cutting to go by slicing the cheese into quarters and eighths.

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10. Weigh and price the individual pieces.

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11. Wrap immediately, sealing with the appropriate re-pak sticker.

 

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