Kamil Perry
A cheese trier is a metal instrument used to test the readiness of aged cheese without cutting it open. It is designed to extract a sample core from a cheese wheel for evaluation. The sample is then assessed for taste and texture, and the remaining plug is returned to the cheese wheel to prevent mould from entering. Before use, the cheese trier should be sanitised by boiling to sterilise it. After use, it should be washed in hot soapy water and dried, or washed in a dishwasher.
| Characteristics | Values |
|---|---|
| Purpose | To test the readiness of aged cheese without cutting it open |
| Function | Insert into cheese, twist and remove to extract a sample core for evaluation |
| Sample Core | Evaluated for taste, texture, flavour, moisture, and acid |
| Remaining Plug | Pushed back into the aging cheese to prevent mold from entering the cheese body |
| Seal | Opening around the plug is sealed with a smear of the cheese sample |
| Sanitation | Should be boiled to sterilize before each use and washed in hot soapy water after use |
| Design | Metal instrument resembling an apple corer but longer and more narrow with a honed blade length of approximately 70 mm |
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What You'll Learn
Sterilise the cheese trier before use
To ensure that your cheese trier is sterile before use, it should be boiled. This is an important step in the cheese-making process, as it will prevent mould from entering the cheese body. After boiling, wash the cheese trier in hot soapy water and allow it to dry. You can also put it in the dishwasher.
It is important to sanitise your cheese trier before each use. This will ensure that the cheese sample is not contaminated. After boiling, you can be sure that your cheese trier is sterile and ready for use.
The process of sterilisation is simple but essential. By boiling the cheese trier, you are killing any bacteria or microorganisms that may be present on the surface. This step ensures that the cheese sample you collect is pure and not contaminated.
In addition to boiling, washing the cheese trier with hot soapy water helps to remove any residual dirt or impurities. This step also helps to ensure that the cheese trier is completely sterile before use. After washing, it is important to allow the cheese trier to dry completely before use. This prevents the growth of bacteria or mould on the moist surface.
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Insert, twist and remove the trier
The cheese trier is inserted into the cheese, twisted, and removed to extract a sample core. This process is essential for evaluating the cheese's readiness without cutting open the entire wheel. The sample core provides insights into the cheese's taste, texture, flavour, moisture, and acid content.
When inserting the cheese trier, it is crucial to apply gentle yet firm pressure to ensure a smooth and consistent extraction of the sample core. The twisting motion helps to separate the cheese sample from the main body, creating a clean break. The removal step involves carefully pulling out the cheese trier with the sample core intact.
The length of the cheese trier's blade, typically around 70 mm or 3 inches, is designed to reach deep into the cheese to obtain a representative sample. This process is especially useful for large wheels of cheese, such as Parmesan, cheddar, and mountain cheeses, where the centre may have a different maturity level than the outer areas.
After extracting the sample core, it is essential to seal the opening to prevent mould from entering the cheese body. This is done by smearing a portion of the cheese sample around the plug. This step ensures the cheese's integrity during the aging process, allowing it to continue ripening without disruption.
The cheese trier's ability to extract a sample core without damaging the cheese wheel is advantageous for cheesemakers. It provides an opportunity to evaluate the cheese-making process at an earlier stage, enabling adjustments to be made for subsequent batches. This early evaluation saves time and resources, making the cheese trier a valuable investment for cheesemakers.
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Evaluate the sample for taste and texture
Evaluating the sample for taste and texture is a crucial step in the cheese-making process. This step ensures the cheese has the desired sensory characteristics and allows for adjustments to be made for subsequent batches. Here is a detailed guide on how to evaluate the sample for taste and texture using a cheese trier:
Pre-Taste Assessment:
Before tasting, it is essential to assess the cheese visually and aromatically. Start by examining the exterior of the cheese. Note any deformities, discolouration, cracks, or irregularities on the rind or surface. Determine if the rind is dry or natural, and identify the type of rind, such as white mould or washed rind.
Next, evaluate the texture of the interior, also known as the paste. Describe the texture using terms such as soft, hard, smooth, firm, curdy, dry, flaky, crumbly, waxy, or supple. Consider the moisture content of the cheese, as it influences texture—soft cheeses tend to have higher moisture content than hard cheeses.
Then, assess the cheese's odour or aroma. Hold the cheese at arm's length and slowly bring it towards your nose to determine the intensity of the smell.
Taste Assessment:
When evaluating the taste, start by ensuring the cheese is at the correct temperature, as cheese straight out of the fridge can be dull and flavourless. Use a neutral palate cleanser to reset your palate between tastings.
Place a small sample of cheese in your mouth, chew it, and move it around to release flavour compounds. Evaluate the flavour and identify any uncharacteristic notes. Consider the balance of acidity—a good acid balance will result in a pleasantly tangy flavour, while excessive acid may produce a harsh, bitter flavour.
Finally, assess the body and texture of the cheese by working it between your thumb and fingers. Look for defects such as over-hardness, crumbliness, mealiness, or stickiness.
Remember to take detailed notes during your evaluation to record your observations and sensory perceptions accurately.
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Reinsert the remaining plug
Reinserting the remaining plug is an important step in using a cheese trier. After you have inserted the cheese trier into the cheese wheel, twisted, and removed it, you will be left with a sample core for evaluation. This sample can be used to assess the cheese's readiness, particularly its taste and texture.
Once you have completed your evaluation, the remaining plug should be pushed back into the aging cheese. This action is important, as it helps to maintain the integrity of the cheese wheel. By replacing the plug, you are ensuring that the cheese can continue to age and develop without being exposed to excess air or potential mold.
To reinsert the plug, simply push it back into the hole created by the cheese trier. It is important to ensure that the plug fits snugly and securely. After reinserting the plug, the next step is to seal the opening. Take a small amount of the cheese sample and smear it around the area where the plug meets the cheese wheel. This creates a barrier that prevents mold from entering the cheese body and affecting the aging process.
By following these steps and reinserting the remaining plug, you are not only maintaining the quality of the cheese but also ensuring that the aging process can continue uninterrupted. This allows you to make any necessary adjustments to subsequent batches, improving the overall cheesemaking process.
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Seal the opening with a smear of cheese to prevent mould and for quality control
A cheese trier is a metal instrument resembling an apple corer but longer and more narrow. It is used to test the readiness of aged cheese without cutting it open. When inserted into a cheese wheel, a sample core can be removed and evaluated for taste and texture. The remaining plug is then pushed back into the aging cheese.
After tasting, the plug goes back into the hole it made. This is important for two reasons: firstly, it ensures that the cheese continues to age well, and secondly, it is a quality control measure. The small, circular hole that remains after tasting indicates that the cheese has been tested and is safe for consumption.
When testing is complete, the opening around the plug should be sealed with a smear of the cheese sample. This prevents mould from entering the cheese body. The cheese trier allows cheesemakers to evaluate the cheese-making process (flavour, moisture, acid, texture, etc.) earlier in the aging cycle. This helps them make any necessary adjustments to subsequent batches of cheese.
To use a cheese trier effectively, it is important to sanitise it before each use. This involves boiling the trier to sterilise it and then allowing it to dry. After use, the cheese trier should be washed in hot soapy water.
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Frequently asked questions
A cheese trier is used to test the readiness of aged cheese without cutting it open.
First, boil the cheese trier to sterilize it. Then, insert the trier into the cheese, twist, and remove. Evaluate the sample for taste and texture, then insert the remaining plug back into the cheese. Finally, seal the opening around the plug with a smear of the cheese sample to prevent mold from entering the cheese body.
Wash the cheese trier in hot soapy water and allow it to dry. It is also dishwasher-safe.
A cheese trier is typically used with large wheels of cheese, such as parmesan, cheddar, and mountain cheeses. However, it can also be used with smaller wheels, like natural-rinded cheeses and washed rinds.
