Some times people will try or sample their cheeses during the ageing process to see how the flavour is developing, or to see if they need more time. Normally they would use a Cheese Iron, also known as a Trier, to take a “core sample” so to speak. I unfortunately do not have one…yet. I figured that the cheeses were circles, I could take one of then and cut a section out of the centre and then use my handy-dandy food-saver to vacuum seal the two halves together (I did it once before with a Caerphilly). I picked the one that I was keeping for myself and proceeded to make the cuts. The cheese surgery went well and I am sure the patient will survive.