What’s a Big Unit of Cheese Called? Exploring the World of Large-Scale Cheese Production
A large unit of cheese is most commonly called a wheel, especially for cheeses like cheddar, Gouda, and Parmesan. However, it can also be referred to as a block or a round depending on the specific type, shape, and production process involved.
The Allure of the Big Cheese
The world of cheese is vast and varied, ranging from petite individual portions to enormous blocks and wheels. But why make cheese in such large quantities? The answer lies in tradition, practicality, and the unique flavor development that occurs in large-format cheese. Understanding the terminology surrounding big cheese is a journey into the heart of cheese making itself.
Historical Context: From Cave to Commerce
Long before refrigeration, making cheese in large quantities was a necessity. Large wheels or blocks provided a more stable environment for maturation and preservation. Storing a single, large unit minimized surface area exposed to the elements, reducing the risk of spoilage. These substantial cheese formats could then be transported and sold, establishing cheese as a key commodity. Traditional aging methods, often in caves or cellars, further emphasized the benefits of bulk production.
The Cheese Wheel: A Classic Shape
The wheel is perhaps the most iconic form for a large unit of cheese. This shape promotes even pressure distribution during the pressing process, ensuring consistent texture and flavor throughout. Wheels are also easier to handle and stack, both during production and aging. Cheeses like Parmigiano-Reggiano, Gruyère, and even certain cheddars are famously produced in wheel form. The size of a wheel varies greatly, from a few pounds to hundreds, depending on the type of cheese.
The Cheese Block: A Modern Marvel
The block form became more prevalent with the advent of modern dairy processing. This shape allows for efficient automated production and cutting. Blocks are typically pressed into rectangular molds and are common for cheeses like cheddar, mozzarella, and Monterey Jack. While not always associated with traditional aging, blocks offer convenience and standardization in the marketplace. The ease of slicing and packaging make them a popular choice for retail.
The Round: A Hybrid Form
The term round can refer to cheeses that aren’t perfectly wheel-shaped but are still roughly circular. Many soft cheeses, such as Brie and Camembert, are produced in smaller round formats. However, larger, harder cheeses can also be found in round shapes, blurring the lines between “wheel” and “round.” Ultimately, the defining factor is the overall circular appearance.
Aging Large Format Cheeses: A Flavor Journey
The size of a cheese significantly impacts its aging process. Large wheels and blocks mature more slowly and evenly, allowing for complex flavor development. The inner core of the cheese remains relatively protected, creating a distinct flavor profile compared to the outer edges. Enzymatic reactions and microbial activity work their magic over extended periods, resulting in nuanced and complex flavors.
Cutting and Serving Large Cheese Units
Presenting a large wheel or block of cheese is a show-stopping event. Special knives, such as cheese wires and large cheese planes, are used to cut and serve these substantial portions. The way the cheese is cut influences the flavor experience, as different parts of the cheese will have varying textures and aromas.
Factors Influencing Cheese Format Choice
Several factors influence whether a cheese maker chooses to produce wheels, blocks, or rounds. These include:
- Type of cheese: Certain cheeses, by tradition or recipe, are inherently suited to specific shapes.
- Aging process: The desired aging period and conditions dictate the best format for optimal maturation.
- Production scale: Automated production often favors block formats for efficiency.
- Market demand: Consumer preferences and retail requirements influence the final shape.
Frequently Asked Questions (FAQs)
What’s the largest cheese wheel ever made?
The largest cheese wheel ever made weighed over 57,000 pounds and was crafted in Canada in 1995. It was a cheddar cheese that required a team of dedicated cheese makers and a custom-built mold.
Why is cheddar cheese so often sold in blocks?
Cheddar’s firm texture and high production volume make it ideal for block molding. This format allows for efficient cutting, packaging, and distribution, catering to the high demand for this popular cheese.
Are cheese wheels always made from cow’s milk?
No. Cheese wheels can be made from cow’s, goat’s, sheep’s, or even buffalo’s milk, depending on the type of cheese being produced. The milk source greatly influences the flavor and texture of the final product.
How long can a large cheese wheel age?
The aging time varies widely, from a few months to several years. Cheeses like Parmigiano-Reggiano can age for 2-3 years or longer, developing a complex and intense flavor.
Does the rind on a cheese wheel affect the flavor?
Yes, the rind plays a crucial role in the aging process and contributes significantly to the cheese’s overall flavor profile. Some rinds are edible, while others are not.
What tools are best for cutting a large cheese wheel?
A cheese wire or a large cheese knife with a sturdy blade are ideal for cutting a cheese wheel. For harder cheeses, a rock-and-chop method may be necessary.
Can I store a large piece of cheese in the freezer?
Freezing can alter the texture of some cheeses, making them crumbly. It’s generally not recommended for soft or semi-soft cheeses. Hard cheeses can be frozen, but their texture may be affected.
How should I store a large cut of cheese?
Wrap the cheese tightly in parchment paper or cheese paper, then place it in a plastic bag or container in the refrigerator. This helps prevent it from drying out and absorbing odors.
Is there a difference between a “round” and a “truckle” of cheese?
While sometimes used interchangeably, a “truckle” generally refers specifically to a round of cheddar cheese, traditionally wrapped in cloth.
Why are some cheese wheels so expensive?
The cost of a cheese wheel is influenced by factors such as the quality of the milk, the aging process, the rarity of the cheese, and the expertise of the cheese maker.
What’s the best way to tell if a cheese wheel has gone bad?
Signs of spoilage include excessive mold growth (beyond the rind), a sour or ammonia-like smell, and a slimy or discolored texture.
Can I make a cheese wheel at home?
Making a small cheese at home is possible, but creating a true “wheel” requires specialized equipment and knowledge, particularly for pressing and aging. It’s a complex and challenging endeavor.