FOOD NEWS
The Science Behind Why Cheese Is Created In A Wheel Form
By Elias Nash
Archaeological evidence suggests that cheese has been crafted into a round shape since its early beginnings. Analysis of ancient pottery from 7,000 B.C. reveals that early cheeses were made from milk stored in round ceramic vessels, making them naturally circular — meaning they may have predated the invention of the wheel itself around 3,500 B.C.
This shape has some practical advantages, as wheel-shaped molds are sturdier than rectangular molds, which can have seams that split apart. This is crucial for the traditional process of making rind-covered cheese, which involves dry-salting over a long period before the curd sticks together; the shape also made cheese easier to transport since they could be rolled along.
The round shape also serves a microbial purpose: as the cheese ripens it can absorb salt and mold evenly across its surface. When cheese is made as a wheel, the mold can spread uniformly and break down milk proteins at a consistent rate, whereas rectangles and other angular shapes can cause the edges to break down too quickly, potentially causing spoilage.
A wheel form is advantageous not only to soft cheeses but also to hard, dry cheeses, which were valuable in ancient times due to their long shelf life and ability to withstand long journeys. A large, flat disk is ideal for dry cheeses since there are no creases or corners where moisture can accumulate, and the large surface area allows moisture to evaporate quickly and evenly.