Funny you post this, Hande, as I was just an hour or so ago thinking on this. I came across this site, which describes sampling techniques (warning, PDF
). For the trier, they recommend resealing with:
Sealing compounds.—(1) Mix by heating paraffin, bees wax,
and white petrolatum (1 + 1 + 2, w/w/w); or (2) mix by heating white
petrolatum and paraffin (1 + 1, w/w)
I have also seen recommendations to just "smear" some of the cheese rind back in place.
Sorry, also, not to hijack your thread, but as I'm going to have to wait on a bonafide trier, I've been thinking on cheap alternatives...kind of crazy, but from Rick Robinson's (of NECS) cheesemaking forum
, a contributor:
I’ve discovered a great cheese trier. It’s a key used by hair dressers to squeeze color from the tube. My hair dresser gave me one, but I understand they are only a couple of dollars at a beauty supply house. I tried it today and it works great.
Have no idea how well it works. "Couple of dollars" sounds compelling.
Oh, and Hande - I'm disappointed, by the way; I half-expected to see a trier made out of a spoon, or something equally ingenious.