Cheeses are often sold in home packaging, either in wedges or in blocks, according to local eating habits.
Aged, or semi-aged, or even soft cheeses are cut into wedges. The cut must be clean, without laceration and dragging of the labels, and a fixed weight is also required, a result that is easily obtained by weight-selecting whole products and consequently defining the number of slices into which to cut it.
In the case of larger cheeses, disks can be obtained that are then cut into wedges, or half-moon shapes that are sold as is. The final product is vacuum-packed, in bags or in a thermoforming machine.