Large Cheese Trier
This cheese trier is used to test the readiness of aged cheese without cutting it open. When inserted into cheese a sample core can be removed, the sample is evaluated for taste and texture, the remaining plug is then pushed back into the aging cheese.
When done testing, the opening around the plug should be sealed with a smear of the cheese sample to prevent mold from entering the cheese body.
Using a cheese trier allows you to evaluate the cheese making process (flavor, moisture, acid, texture etc) earlier in the aging cycle and make adjustments needed for subsequent batches of cheese. The time you save by sampling the cheese earlier makes the addition of a cheese trier well worth the investment.
- Stainless steel
- 8 1/2" Total length
- 6 1/2" Blade length
Should be boiled, to sterilize, before each use.
After use, wash in hot soapy water and allow to dry.
New England Cheesemaking Supply Company
The cheese trier needs to be sanitized before each use.
Insert cheese trier into cheese, twist and remove. Evaluate sample, then insert remaining plug into the aging cheese. Seal the opening around the plug should be sealed with a smear of the cheese sample to prevent mold from entering the cheese body.
- Q & A
- Related Recipes
I just tried this cheese trier for the first time yesterday, on an 8 week old 7 pound wheel of Gouda I had made that I had sealed in beeswax. I boiled the tool in water first to sterilize, then removed it from the water, and dried it. Using an oven glove, I then picked up the hot tool and slowly plunged it through the wax, and into the cheese, turning it 180 degrees to complete the circular cut, and then pulled it out slowly. It worked very very well, the wax and cheese plug came out in one piece, and the sampling was a success. The cheese was ready to cut, package, and eat; it was my first truly successful cheese made with homemade mesophilic cultures, raw milk, and homemade rennet. Excited to do it all again!