A 500-pound (227-kilogram) cheddar round made by Eltham’s Rennet Cheese Company is cut by a shop assistant in Wright Stephenson’s Wellington department store in 1968. Commercial cheddar rounds usually weighed around 80 pounds (36 kilograms), and it required considerable skill to turn them daily for the two weeks needed to dry them. The rounds were then waxed and packed for export.
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