Slicing the cheese must be in accordance with a previously defined process. Firstly, the cheese must be divided in two halves so as to then slice it in wedges of the size of a sixth of the whole cheese. Each wedge is cut into triangles as thinly as possible and the rind is removed. This is when the cheese is made ready to be viewed, smelt and tasted by assessing all the traditional tasting parameters: colour, shape, texture, rind, smell, taste and aftertaste.

The features of this new cheese enable it to be displayed in different innovative formats, thus meeting modern distribution demands.

Thus, etxegarai cheese is displayed in the following ways: Scratched, sliced, in pieces, in powdered form, etc., all of them maintaining its great qualities.