Round Cheese Varieties: A Guide To Perfectly Shaped Dairy Delights

Round cheeses are typically made in wheels, such as creamy Brie and Camembert. The wheel shape facilitates equal salt absorption and even ripening action from moulds. This is because the consistent thickness of the cheese encourages equal absorption as the surface flora spreads. Round cheeses are also made for practical reasons, as they can be rolled and transported more easily.

Round cheeses are also made in smaller, cylindrical shapes, such as Babybel.

What is a truckle of cheese?

A truckle of cheese is a cylindrical wheel of cheese, usually taller than it is wide, and sometimes described as barrel-shaped. The word is derived from the Latin "trochlea", meaning "wheel" or "pulley". Truckles vary in size, from the wax-coated cheeses sold in supermarkets, to artisanal cheeses of 25 kilograms or more. The name "truckle" comes from Old English and means a small wheel or cylinder.

A truckle of cheese refers to a specific shape, rather than a particular variety of cheese. It is commonly used in the context of British cheeses, particularly regional or farmhouse cheeses. Truckles are often coated in a layer of wax, which creates a seal to keep the cheese from drying out and helps prevent the growth of unwanted mould. The wax also adds an extra layer of protection against bacteria.

Truckles of cheese are typically small and made from hard cheese varieties like cheddar, although they can also be made from other types of cheese. They are often sold as whole wheels or cut into smaller portions. The process of making a truckle of cheese is similar to that of other hard cheeses, involving curdling milk, cutting it into small pieces, cooking it, pressing it into moulds, and then ageing it.

The size and shape of a truckle of cheese make it easy to handle and store. They can be served in a variety of ways, such as sliced and enjoyed on its own, paired with crackers or bread, or as part of a cheese board. Truckles of cheese can also be used in cooking, grated or melted on top of dishes.

Why are some cheeses round?

The shape of a cheese is determined by several factors, including pressure, salt absorption, ripening, economics, and tradition.

Cheeses that are made in wheels, such as creamy Brie and Camembert, need equal rates of salt uptake and even ripening action from their moulds. The wheel shape facilitates this as the consistent thickness encourages equal absorption as the surface flora spread. This keeps the mould from focusing too much on one area, which would happen if there were square corners, where a higher percentage of mould would work on the edge areas, resulting in an over-ripened edge.

Another reason for the wheel shape, at least historically, is pressure. For example, traditional rind-covered cheddars, which use the dry salting method, need quite a bit of pressure to hold the curd together until it is able to stick on its own. The round moulds provide extra strength in pressing, where rectangular moulds of the same thickness, even if made of stainless steel, tend to lose their shape and even split at the seams over time.

A third reason for the wheel shape, particularly for those produced in large sizes, is that you can just roll the large wheel rather than having to lug it about. Historically, cheese wheels were often made in very large sizes for sale to marketplaces and if you wanted to buy cheese from the market, you would ask the seller to cut off the amount you wanted from these very large wheels, rather than have cheese you could buy pre-packaged in consumer-sized portions.

Other shapes are used as well, sometimes as much to do with tradition as anything else. These include cylinders and pyramids, which are very popular with goat’s milk cheeses like chèvre. In France, the shape of a goat’s milk cheese tells savvy consumers instantly where their cheese originated. For example, the flat disk of Banon, known to originate in Provençe, while a log of the mild and creamy Montrachet comes from Burgundy, and the striking cheese of Valençay, called either Valançay or Pyramide, is instantly recognizable for its flat-topped pyramidal shape.

What are some round cheeses?

There are many varieties of round cheeses, with some being more well-known than others. For example, Babybel, a popular snack cheese, is spherical in shape. Other well-known round cheeses include Brie and Camembert, which are soft, creamy cheeses with thin, white crusts.

Some round cheeses are distinguished by their place of origin, such as the Czech Republic's Abertam, which is a hard, pressed cheese with a thin, yellow-to-orange rind. Another example is the Albanian Djathë i bardhë, a salty, white cheese that is one of the country's most popular varieties.

Round cheeses can also be categorised by their texture and flavour. For instance, Belstone is a creamy, farmhouse Devon cheese made from unpasteurised milk. In contrast, the Australian Gippsland Blue is a round cheese with a natural orange crust and a sweet and buttery taste.

Finally, some round cheeses are identified by their method of production or unique characteristics. For example, the term "truckle" refers to a cylindrical wheel of cheese, usually taller than it is wide. Another example is the basket-shaped cheese from Costa Rica, which resembles a knotted ball of string cheese.

How are round cheeses made?

Round cheeses are made in a wheel shape, which is beneficial for several reasons. Firstly, the wheel shape makes it easier to transport heavy cheeses as they can simply be rolled. Secondly, the round shape helps to facilitate even salt absorption and ripening action from moulds. This is because the consistent thickness of the wheel shape encourages equal absorption, preventing over-ripening at the corners, which can occur with rectangular shapes. Thirdly, the round shape provides extra strength when pressing the cheese curds together, as rectangular moulds tend to lose their shape and can split at the seams. Finally, the wheel structure and rind protect the cheese from insects, external bacteria and the elements during the curing process.

Round cheeses are usually formed in cylindrical moulds, which can be taller than they are wide. The size of these moulds can vary, from small supermarket wax-coated cheeses to artisanal cheeses weighing 25kg or more. The process of making round cheese involves coagulating milk with lactic acid bacteria and heat, and later, rennet. Salt is then mixed with the curd before pressing to distribute the salt evenly and extract moisture. This process paved the way for hefty, cylindrical shapes, such as Parmigiano Reggiano, which are taller than traditional Alpine styles.

What are some non-round cheeses?

While many cheeses are round, there are also many that are not. Some cheeses are formed into blocks, cylinders, or pyramids. For example, cheddar is usually formed into blocks.

Some cheeses are formed into balls, such as bocconcini, which are egg-sized balls of mozzarella. Similarly, burrata is a fresh cheese formed into a ball with a thin layer of cheese on the outside and a mixture of stringy curd and fresh cream on the inside.

Some cheeses are formed into logs, such as Belstone, a creamy farmhouse Devon cheese made from unpasteurized milk. Similarly, Caboc is a Scottish cheese shaped into a log and then rolled in oatmeal.

Some cheeses are formed into wheels, such as gouda, which can be grated, sliced, cubed, and melted. Gruyere is another example of a cheese formed into a wheel.

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