Cheese gouge made of brass, with a short rounded wooden handle. The gouge is made in three sections, and when pressed down, a pointed metal blade extends outwards to cut a core sample from a wheel of cheese.
A cheese iron, acquired in 1962 in England, which could have been used to sample cheese from the interior of large wheel cheeses, including cloth bound ‘territorial’ English cheeses such as cheddar. The brass end would have been placed against the exterior of the cheese, and when the taster pressed or leaned against the wooden handle, the sharp half cylinder inside would have plunged into the cheese, extracting a core sample.
