Knowledge Quiz
How can you detect spoilage in Wensleydale Orange and Chocolate from its aroma?
What advice can you give customers about freezing this cheese?
What is the recommended *portioning* method for serving this cheese on a board?
How can a monger counter the objection that this cheese is just a 'gimmick'?
Which tool is recommended for initial cutting of Wensleydale Orange and Chocolate and why?