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Season 9 Episode 5 | 2m 1s | Video has closed captioning.
Wisconsin is known for its expert cheesemakers and a wide variety of artisanal cheeses. Around the Farm Table host Inga Witscher shows her method for slicing up a large truckle of aged Wisconsin cheese in order to get it ready for market.
Aired: 05/11/23
[upbeat folk music] - Inga Witscher: Wisconsin is home to some wonderful cheeses.
They come in all different shapes and sizes.
I want to show you today how to break down a truckle of cheese.
A truckle is just the shape.
It's a cylinder shape.
And today, I have a clothbound cheddar.
The first thing I do is I remove the cheesecloth.
The color on the cheesecloth is that really beautiful different colors of greens, and that's just because of the aging process.
That's what I'm looking for in a cheese like this.
After the cheesecloth is off, I like to cut off the very ends of the cheese.
I just feel like they can get drier on the very edges.
And I'm really looking for that wonderful cheese on the inner sides.
So I'll take a knife and I'll slice them off.
This tool is a cheese wire.
It's actually more effective to cutting into those truckles than a knife would be.
I'm gonna use this to cut my truckle in half.
Mmm, this looks good and it smells really good.
Now I'm going to cut it into smaller pieces.
[upbeat folk music] And then they'll be ready to package.
And that's how you break down a truckle of Wisconsin cheese.
I hope you enjoyed this, and I hope you'll gather with us next time, Around the Farm Table!
I'm your host, Inga Witscher.
♪ ♪
