Tester/Trier

$64.00$94.00

A great piece of equipment for the serious cheesemaker. A cheese trier is used sample your cheese  to find out its characteristics such as flavour, acidity. texture, body, without cutting the cheese open. When a trier is inserted into the cheese, it is turned once, then removed and a sample core is now sitting on the trier. Just ‘test’ a piece about 2 or 3 cm long and the remaining piece is then returned to the cheese so the ageing process can continue. The trier needs to be sanitised well before use, hot water is fine, and allow it to fully cool. The opening around the plug also needs to be sealed by smearing the surface where the sample of the cheese was taken. The aim is to prevent mould from entering the cheese body.

It is a great correction tool for the cheesemaker, so you can ‘test’ your cheese early in its maturation and make decisions about the maturation of that same cheese and also decisions about future batches.

To clean up wash the trier in warm soapy water and thoroughly dry

A leather pouch is not included with this product but it is recommended to keep your trier free from scratches and dents

Description

  • 10cm blade

 

  • 4cm stem between blade and handle

 

  • 6cm stainless steel handle

 

  • All components are stainless steel
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Description

TESTER/TRIER – STAINLESS STEEL – 10CM

  • 10cm blade, 4cm stem between blade and handle, 6cm stainless steel handle.
  • All components are stainless steel

TESTER/TRIER – STAINLESS STEEL – 15CM

  • 15cm blade, 4cm stem between blade and handle, 7cm stainless steel handle.
  • All components are stainless steel

TESTER/TRIER – BUFFALO HORN HANDLE – STAINLESS STEEL – 17CM

  • 17cm blade, 4.5cm stem between blade and handle, 7.5cm stainless steel handle.
  • The handle is made of Buffalo Horn
  • All other components are stainless steel

– A cheese trier is used to sample or test your cheese  to find out its characteristics such as flavour, acidity, texture, body, without cutting the cheese open.

– When a trier is inserted into the cheese, it is turned once, then gently removed and a sample core is now sitting on the trier.

– Remove a ‘test’ piece about 2 or 3 cm long from the end of the trier to test your cheese and leave the remaining piece in the trier (that’s right, as tempting as it may be, all of the cheese on the trier is not for eating, just a cm or two at the end is).

– Look, smell and taste the cheese, record your findings.

– With most of the cheese still on the trier, insert the trier back into the hole, place your thumb over the top of the hole and pull the trier out.

– Rub/smear the top of the hole gently to seal it.

– The aim is to prevent mould from entering the cheese.

– Ideally use this information to adjust the next cheese that you make

– Return the cheese back to its aging cave.

– The trier needs to be sanitized well before use, hot water is fine, and allow it to fully cool.

– It is a great tool for the cheesemaker, so you can ‘test’ your cheese early in its maturation and make decisions about how to adjust (if any adjustment is required) the make of the next cheese plus also make a decision about how long that cheese could mature.

– A leather pouch is not included with this trier, but it is recommended to keep your trier free from scratches and dents

Additional information

Weight 0.115 kg
size

10cm, 15cm, Buffalo Horn 17cm

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