selling Swiss cheese

[steffb503]

For those of you who do I have a question.
I read here that you get better holes in a larger wheel.
I have been making 8 gallon wheels. I am now faced with a new problem, Selling wedges.
With such a large wheel my price point for cheese ends up being a somewhat thin wedge. Less than 1 " at the widest.
Just not as attractive as a wedge about  1 1/2"-2 " at the widest.
Ideas welcome

[Fritz]

Perhaps using multiple smaller wheels/molds or different batch sizes for new mold size for smaller/wider wedges or different shape portion such as rectangles instead of wedges... I hope I'm not simply pointing out the obvious. But the answer seems simple.

[Sweet Leaves Farm]

What size molds are you using now?

[Gregore]

How about 2 sizes

assuming  you are selling them at farmers market type locations you could make the small one even a little smaller and call it a sample size

You might even be able to come up with a better word than sample that implies some thing of a greater benefit to the buyer or even fits a before unknown want

When you understand who and how your customer uses cheese you will have a bucket full of ideas .

Try getting some post it notes and over the next month write every thing down about how one could eat cheese your self and how you think others might use your product ( no matter how silly the ideas seem )
 
This also works for words  and ideas on how to sell to them ,


Then cull threw them for some great ideas .

[steffb503]

I am making 8 gallon batches in 8" molds.
My issue is only for the Swiss type cheese, the other varieties I can make smaller size batches, like 4-5 gallons. I can then cut the wheel into 8-10 wedges. They are the perfect size and price for my customers.
The problem is the larger wheel creates very large and expensive wedges.
Just wondering if anyone making and selling Swiss had any thoughts.

[Fritz]

Another idea may be to cut the wheel in half lengthwise (across the equator) first, and then cut your now 'half' wedges....

[Sailor Con Queso]

Cut your wheel in half. Put 1/2 aside. The next cut will be parallel to the first center cut. In other words a long cut that will be just slightly smaller than the diameter of the wheel. That cut will be the thickness of the finished cheese, so adjust accordingly. Now cut into blocks to what ever size that you want. Trim rounded waste or leave it as a bonus. Repeat, repeat, repeat.

If your starting wheel is too tall you can always cut it in half horizontally.

[steffb503]

I really like the cut horizontal idea!
Thanks I think that will solve my problem!