We have written some steps on how to cut a 1.8kg truckle of cheese and how best to store the truckle both whole and cut.
1. Using a sharp knife, find the edge of the cloth to cut into.
2. Using your hands, pull the first layer off the truckle. The layer will be wrapped around the side of the truckle.
3. Pull the cap of the cloth off the truckle, remembering to do this on both sides.
4. Repeat again, removing the second side layer and the two caps on the top and bottom. Dispose of the cloths.
5. Check for any loose threads and pull these off too. Using a sharp serrated knife cut the truckle into halves.
6. Using even pressure across the knife cut into the truckle.
7. Taking each half in turn, cut into quarters. Remember when cutting to follow the line of the wedge to experience each layer of taste in turn.
8. Your truckle is now in easier sized pieces to wrap and store.
Please allow two hours at room temperature before serving to bring Quicke’s wonderful flavours to life.
HOW TO STORE – WHOLE
You can store your whole sealed clothbound truckle in a damp, cool environment like a cellar or fridge. We would not recommend exceeding one month’s additional ageing from purchase as we cannot vouch for the conditions being correctly maintained outside of our storeroom at Home Farm. We keep our cheese on wooden shelves to avoid contact with anything which might draw moisture from the cheese or taint it in some way.
HOW TO STORE – CUT
Once the muslin cloth is off it is best to wrap the cheese and keep it in a cool larder or fridge (8-15ºC). Waxed paper is perfect; clingfilm will do. If using clingfilm, only cover the cheese’s cut side and use a new piece each time you open it. If it is too dry your cheese may crack; too wet and it’ll become thick with mould. Although this mould is natural and can enhance the flavour of the cheese, we suggest you scrape off the excess before consuming.
All our cheeses are naturally rinded. This rind is safe to eat and can create a lovely depth to a stew or soup.