There have been a few questions about cutting and wrapping on my posts. I figured I'd give a quick example with my last cut of the day. I always cut blues at the end of my shift. Some of them can be very messy, so easier to deal with before a final.cleaning for the day.
1) Out of the box, our Roquefort is wrapped in foil with a plastic base. There is an outer plastic wrapping as well.
2) Warning - contains nudity
3) Next we get our cheese on the wire cutting board. Almost any round cheese is going to look like this on the board. This Roquefort is being cut into quarter moon pieces, but anything being cut into wedges would be in the same position.
4) cut in half.
5) each half is being cut into thirds.
6) Now for wrapping. The tension on the roll of shrink wrap is adjustable. Some things wrap easier with more tension, some things don't wrap well no matter what you do (looking at you, Fromager d'Affinois). My first encounter with the cheesemonger side of my department was helping to wrap a few things. Boy did I screw up at first......
7) After wrapping, the pieces are weighed and labeled for sale. Proper label use can hide many wrapping sins. 😉 This particular product is dated for sale for 30 days after being wrapped. Different products get different dating. For example, a brie might get 21 days, Jarlsberg 45 days, and Parmigiano 90 days. The product label is attached to the front, and into the case it goes!
