Tear drop shape cheeses are defined by their distinctive conical form, resembling a falling water droplet. This shape is intentionally crafted during the molding process to influence rind development and internal aging dynamics. The geometry promotes even moisture distribution and creates a unique surface-to-volume ratio. These cheeses belong to the broader category of mold-ripened or surface-ripened varieties.
The scope encompasses both artisanal farmstead productions and specialized creamery outputs. Tear drop cheeses typically range from 150 to 500 grams in weight, with heights varying between 7-12 centimeters. This format is particularly favored for bloomy rind and washed rind cheese styles. The shape represents a deliberate technical choice rather than accidental formation.
Manufacturing begins with precise curd handling at specific acidity and moisture levels. Cheesemakers ladle or pump the curds into perforated conical molds that facilitate whey drainage. The molds are typically inverted multiple times during the first 24 hours to ensure proper form consolidation. This process creates the characteristic tapered base and rounded apex.
After unmolding, the cheeses undergo surface treatment with specific mold cultures like Penicillium candidum. Aging occurs in controlled humidity environments between 85-95% relative humidity at 10-13°C. The tear drop shape necessitates careful hand-turning throughout the maturation period. This manual rotation prevents flattening and ensures uniform rind development.
The tear drop form creates progressive texture variation from apex to base. The narrower top typically develops a firmer paste while the wider base remains creamier. This structural gradient produces complex tasting experiences within a single cheese. Bloomy rind versions exhibit mushroomy aromas with subtle earthy undertones.
Flavor profiles range from mild and buttery in younger specimens to robust and pungent in aged examples. The rind contributes distinct fungal or bacterial notes depending on the surface treatment. Paste coloration varies from snowy white to pale straw, often deepening toward the base. Textural contrast between rind and interior paste is a defining characteristic.
Tear drop cheeses serve as exceptional table cheeses when served at room temperature. Their structural integrity makes them suitable for cheese board presentations without requiring cutting before service. The shape allows for elegant wedge portions when sliced horizontally. These cheeses pair wonderfully with crisp white wines and fruit-forward reds.
In culinary preparations, they melt smoothly for sauces and gratins while maintaining some structural character. The rind is generally edible and contributes flavor complexity to cooked dishes. Chefs often use entire tear drop cheeses as centerpieces for baked preparations. Their portion-controlled size makes them ideal for individual servings in restaurant settings.
France produces several notable tear drop cheeses including Valençay from the Loire Valley. This AOP-protected goat cheese features a distinctive truncated pyramid form with wood ash coating. Another French example is Pouligny-Saint-Pierre, often called the “Eiffel Tower” cheese for its slender silhouette. Both represent the classic French approach to shaped goat cheeses.
Modern American creameries have adopted the format for innovative creations like Humboldt Fog from California. This ash-veined goat cheese features a visible line of vegetable ash through its center. European Union PDO regulations protect several tear drop shaped varieties across member states. Contemporary interpretations continue to emerge from specialty producers worldwide.
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