Discovering Herrgårdsost cheese from Sweden
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Cylinder Shaped Cheese
Definition and Scope
Cylinder shaped cheese refers to any variety molded into a uniform cylindrical form during production. This geometric classification spans multiple milk types, aging periods, and flavor intensities. The shape directly influences rind development and moisture distribution throughout the wheel.
These cheeses range from fresh chèvre logs to aged Gouda cylinders weighing over twenty pounds. Cylinder formats appear across global traditions, including French Tomme de Savoie and Italian Bra Tenero. The classification prioritizes form over composition or origin.
Production Process
Cheesemakers achieve cylindrical shapes using specially designed molds that drain whey while maintaining structural integrity. The curds are typically pressed in these forms for hours or days depending on desired density. This process creates the characteristic smooth, vertical sides.
After unmolding, cylinder cheeses may be brined, waxed, or cloth-bound before aging. The uniform shape promotes even air circulation during maturation. Some varieties like Asiago develop natural rinds, while others like certain Goudas receive protective coatings.
Sensory Profile
Cylinder shaped cheeses exhibit diverse textures from creamy fresh varieties to crystalline aged examples. Their geometric form often creates subtle textural gradients between the center and outer edges. Moisture content typically decreases uniformly from center to rind.
Flavor profiles vary widely but often feature balanced distribution due to consistent surface-to-volume ratio. Aged cylinder cheeses like Parmesan develop complex nutty notes throughout. Fresh cylindrical chèvre maintains bright, tangy characteristics across the entire log.
Culinary Applications
The cylindrical form facilitates uniform slicing for consistent plating and cooking. Cheesemongers can create identical portions for retail sales using the predictable geometry. This makes cylinder cheeses ideal for cheese boards requiring symmetrical presentation.
In cooking, cylinder cheeses melt evenly when grated or sliced due to consistent density. Formats like young Gouda cylinders work well for melting in sandwiches and sauces. Aged varieties like Pepato cylinder are commonly grated over pasta dishes.
Regional Examples
France produces numerous cylinder cheeses including Sainte-Maure de Touraine, a goat’s milk log with a straw through the center. These AOP-protected varieties demonstrate how regional traditions utilize cylindrical forms. The shape often correlates with specific aging caves and techniques.
Italian cylinder cheeses include Bra Duro, a pressed cheese from Piedmont aged for over six months. Dutch Gouda represents another prominent cylindrical tradition, with wheels ranging from 5-40 pounds. These examples show the shape’s adaptability across different milk types and aging methods.