Discovering Viola cheese from Belarus
Viola Cheese originates from Belarus, an Eastern European country famous for its dairy products. It is a semi-hard cheese, unlike […]
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Wooden Form Cheese
What is Wooden Form Cheese
Wooden form cheese refers to cheese that is shaped and drained in wooden molds during the production process. These molds help give the cheese its distinctive shape and texture.
The wooden forms allow whey to drain away while the cheese curds consolidate, creating the final cheese structure. This traditional method is still used for many artisanal varieties.
History of Wooden Form Cheese Making
The use of wooden forms in cheese making dates back centuries to traditional European dairy practices. Early cheesemakers discovered that wood provided ideal drainage and shaping properties.
This method was particularly prevalent in regions like France, Switzerland, and Italy where many famous cheese varieties were developed using wooden forms that became characteristic of their appearance.
Types of Wooden Form Cheeses
Many traditional cheeses are made using wooden forms, including Tomme de Savoie, Cantal, and some Cheddar varieties. Each cheese develops unique characteristics from its specific wooden mold.
The shape and size of the wooden form directly influence the cheese’s final appearance, from small rounds to large wheels, with the wood often imprinting subtle patterns on the rind.
Production Process
During production, cheese curds are placed into wooden forms lined with cheesecloth. The forms are then pressed to remove excess whey and consolidate the cheese.
The wooden forms are turned regularly to ensure even drainage and shape development. This process can take from several hours to days depending on the cheese variety being produced.
Modern Applications and Variations
While modern cheese production often uses plastic or stainless steel forms, many artisanal producers continue using wooden forms to maintain traditional methods and flavor profiles.
Some contemporary cheesemakers combine wooden forms with modern techniques, creating new cheese varieties that honor traditional practices while meeting current food safety standards.