Andy Montoya
The wheel shape of cheese is steeped in history, with archaeological evidence suggesting that cheese has been made in this shape since its accidental invention in southwest Asia 7,000 years ago. The warm climate caused milk to coagulate into curds and whey in round ceramic vessels, resulting in the cheese's circular shape. The wheel shape has been preserved throughout history due to its practicality in transportation, its ability to reduce spoilage, and its functionality in the aging process.
| Characteristics | Values |
|---|---|
| Practicality | Cheesemakers can easily transport cheese wheels by rolling them, and they take up less space than blocks. |
| Manufacturing | The wheel shape is sturdier than rectangular shapes, which can split apart at the seams. |
| Aging | Wheels have a reduced surface area, which slows moisture loss during aging. |
| Flavor | The wheel shape allows mold to spread evenly, which is essential for flavor development. |
| Texture | The aging process breaks down milk proteins, and the wheel shape prevents premature edge breakdown. |
| Protection | Wheels provide a better structure for a rind to form, protecting the cheese from insects and bacteria. |
| Affordability | Blocks are more affordable to produce and less prone to damage during transport. |
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What You'll Learn
Wheels are easier to transport and handle
The wheel shape of cheese is not just a result of tradition or aesthetics but also has several practical benefits. One of the main advantages of the wheel shape is that it is much easier to transport and handle than other shapes. This benefit has been recognised by cheesemakers throughout history, who have often had to transport their products over long distances and through challenging terrain. The round shape of the cheese wheel allows for easy rolling, making it much simpler to move from place to place compared to carrying a heavy block of cheese. This is especially true for larger wheels, which may be too heavy to carry.
The wheel shape also offers a more compact and versatile option for transportation and storage. The cylindrical shape of the cheese wheels allows for efficient stacking and storage, maximising space utilisation. This is particularly advantageous when transporting cheese over long distances or storing it in limited space. The compact nature of the wheel shape also helps to protect the cheese during transport, reducing the risk of damage and breakage.
In addition to facilitating transportation, the wheel shape also provides functional benefits during the cheesemaking process itself. The curved surface of the wheel allows for more efficient and effective brushing and scrubbing of the rind. The lack of edges or corners means that cheesemakers can quickly turn the wheel while brushing, simplifying the process and reducing the time required. This benefit is especially notable when compared to the more awkward and time-consuming process of brushing the multiple surfaces and corners of cube-shaped cheeses.
The wheel shape also plays a crucial role in the aging and ripening process of cheese. The curved surface of the wheel promotes even distribution of moulds and microbes, which are essential for breaking down milk proteins and developing flavour. With rectangular or angular shapes, microbes collect on corners and edges, causing the cheese to break down too quickly and potentially leading to spoilage. The wheel shape helps to mitigate this issue, ensuring a more consistent and controlled aging process.
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Wheels reduce the risk of spoilage
The wheel shape of cheese is not just a matter of tradition or convenience; it also serves a practical purpose in reducing the risk of spoilage.
The wheel shape of cheese helps to reduce the surface area exposed to the elements, which slows down the absorption of moisture and the growth of undesirable bacteria, thereby reducing the risk of spoilage. This is especially important for natural rind cheeses, which are more susceptible to mould if stacked. The wheel shape also allows for better air circulation, keeping the cheese dry and helping to prevent the growth of harmful bacteria.
The wheel shape also promotes even mould distribution during the ageing and ripening process. If the cheese had edges, moulds would collect around them, causing the edges to break down too quickly and potentially leading to spoilage. The wheel shape allows the mould to spread across the surface and break down milk proteins at an even rate, resulting in a more consistent and desirable flavour.
In addition, the wheel shape provides structural integrity to the cheese, making it less prone to cracking or breaking during transportation and handling. This is because wheel-shaped moulds are sturdier than rectangular ones, which have seams that can easily split apart. A strong mould is necessary to hold the cheese curds together under pressure during the traditional process of making rind-covered cheese.
Finally, the wheel shape has been shown to be more versatile and compact for ageing and transporting cheese. The cylindrical shape of large wheels provides ample surface area for ageing, while also being easier to transport than block cheese, as they can simply be rolled along.
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Wheels are better for ageing and ripening
The wheel shape is advantageous for the ageing and ripening of cheese. The process of ageing cheese, called affinage, is where most of a cheese's unique flavour and texture comes from. During this process, microbes act on the proteins and other constituents of the cheese wheel, transforming them into flavourful components.
The wheel shape is beneficial as it reduces the surface area exposed to the air, reducing moisture loss over the ageing process. The shape of the wheel also allows for more even distribution of moulds, which are essential for breaking down the milk proteins in the cheese and releasing flavour. Moulds tend to collect around the edges of rectangular blocks, causing the edges to break down too quickly and leading to spoilage. In contrast, the moulds spread more evenly across the surface of a wheel-shaped cheese, moving over the surface and then downward.
The wheel shape also provides structural benefits, making the cheese sturdier and easier to transport. The traditional process of making rind-covered cheese requires dry-salting over a long period, and the wheel shape provides a stronger mould that can hold the cheese curds together under pressure. Additionally, the reduced surface area of a wheel-shaped cheese means a smaller rind area that needs to be maintained and protected from undesirable bacteria and other contaminants.
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Wheels are more durable and sturdy
The wheel shape is more durable and sturdy than rectangular shapes, which have seams that can easily split apart. This is important because the traditional process of making rind-covered cheese requires dry-salting over a long period before the curd sticks together. During this time, a strong mould is required to hold the cheese curds together under pressure.
The wheel shape is also more durable and sturdy because it is easier to transport. Rather than carrying a heavy block of cheese, cheesemongers could simply roll it along. This was especially important in ancient times when cheese had to withstand long journeys from dairy farms to marketplaces.
The wheel shape is also more durable and sturdy because it reduces the surface area exposed to the air, which slows down moisture loss during the ageing process. This is important because cheese ripens and develops its unique flavour and texture as it ages.
Finally, the wheel shape is more durable and sturdy because it allows for even distribution of salt and mould. Moulds tend to distribute more evenly on wheel-shaped cheese than on rectangular cheese, which can lead to spoilage as microbes collect on the corners and attack the cheese from multiple angles.
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Wheels are traditional and aesthetically pleasing
The wheel shape is traditional for cheese, with archaeological evidence suggesting that cheese has been made in this shape since its earliest days. Analysis of pottery dating back to 7,000 B.C. shows that early cheeses were made from milk stored in round ceramic vessels, resulting in their circular shape.
The wheel shape has been favoured by cheesemakers for centuries due to its practicality. The shape is sturdier than rectangular alternatives, which have seams that can easily split apart. This is particularly important for the traditional process of making rind-covered cheese, which requires dry-salting over a long period before the curd sticks together. During this time, a strong mould is required to hold the cheese curds together under pressure.
The wheel shape also lends itself to the ripening and ageing process, during which cheese absorbs salt and moulds to break down milk proteins and release flavour. In a wheel, moulds distribute more evenly than in cheeses with edges, where microbes collect and attack the cheese from multiple angles, causing the edges to break down too quickly and potentially leading to spoilage.
The wheel shape is also aesthetically pleasing, with its unique textures and topography. The shape is so iconic that it has endured despite the advent of more efficient shapes for stacking and transportation, such as blocks or bricks.
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