Very nice. So, when bagged, the PLA doesn't really produce a fuzzy rind. Does it go wild if you leave it to the air? And, most importantly, how was the taste? You do realise you are supposed to try the bits from the trier!
My experience with PLA is that it develops a gritty, white Geo covering followed in due time by some linens. There are two linens in PLA. It doesn't get all fuzzy, but stays low and controlled. Removing the wheel out of the bag, there was some stickiness and aroma
from the linens.
I didn't get much of a taste, but what I tasted was creamy, mild, and rich milk flavor.
Beginner's luck. Thanks, Tiarella.
Wow, you bought a real Boska! Originated in Bodegraven, a small town, form where I live at the other side of Gouda, where Willem Bos started around 1896 to make knives and other tools for the many cheese farmers in that area. I'm still looking for a trier like that second hand, because new they are very expensive here.... And really good pictures again!
I believe Hande
also has one just like it. Wow, Herman, you're right in the thick of it!
Actually the proper way to use a trier is to twist as you insert. If you simple stab it in and then twist when it's fully sunk you risk damaging the trier. I have actually seen someone break a trier doing this on a wheel of parm.
I tried to rotate it as I inserted it. I'm afraid I'll have to try a few more cheeses until I get the technique down.
I read somewhere that you can maintain the natural rind by reinserting the plug and then patching up the hole with butter. I did it once with a Caerphilly (although I used a veg peeler instead of a trier) and it worked fine. Just one of my two cents FWIW.
Yeah, I had read that about butter as well. The inner paste seemed to work just fine. Might not work quite so well on a cheese with harder paste.