CheeseForum.org » Forum

Short of buying a trier, is there a way to taste test natural rind cheeses to see if they're ready? For example, I recently opened an Asiago that was OK to good (not great) that I think, had I had a way to taste it, I would have left alone. Can I expect a cheese to improve if I crack it, vac seal most of it, and throw it back in the cave?

Or is this just the time frustration of making cheese? I've only been making cheese since January and most of what's in the cave simply baits my curiosity. Maybe it's a phase newbies have to go through.

Use veggie peeler if you don't have a real trier. Or some other similar tool. Cracking it disturbs maturation process, although it will still age some if you reseal and put back in cave.

Thanks, LB, I'll give it a go.

I think affineurs use wax or lard to seal the holes?     

I saw a video sometime ago that showed exactly that. The took the plug and tried the innermost paste then reinserted the plug and covered it with lard or butter if memory serves.

I found aneat little jalapeno cleaner that works great as a trier for like $3. It does wiggle like the veggie pealer.

You mean like this one?http://toolwizard.com/store/index.cfm/product/77_11/jalapeno-corer.cfm

Or http://ecx.images-amazon.com/images/I/31CCJ3G38VL._SL500_AA300_.jpg

I have both of those and I prefer the jalapeno cleaner because it makes a bit of an angle cut and it's easier to stick it back in the hole.

That's it. On your "cultured" recommendation I'm getting one. Thanks

this one I bought at wall-Mart I think it was about $2.00 us.
if you slide it in and spin once then spin slowly as you bring the sample out then insert back into the cheese hold the plug in place and slip the peeler out  no worries