Much of the vocabulary of cheesemaking is self explanatory: the place where the cheese stays warm to age? The warm room. The place where cheese stays to cool down? The cool room. The silver T-shaped instrument used to try cheese so it can be graded? A cheese trier.
The cheese trier is one of the few small iconic pieces of modern cheesemaking that evokes an the history of the practice – the cheese trier is non-mechanical or electronic, and it has not changed in shape or function for many many years.
Even though we are not cheesemakers, or cheese graders, we have acquired our own cheese trier. Through some research and leg work, Jim was able to find this silver beauty, which we plan to display prominently and occasionally use to core a nice wheel of cheddar.