Unusually Shaped Cheeses You’ll Want to Taste
Unusually Shaped Cheeses You’ll Want to Taste
Cheeseboards tend to stick to the classics: wheels, wedges, logs, balls, and bricks. But for centuries, cheesemakers have been getting creative, shaping their curds into forms that are as intriguing to the eye as they are to the palate. The shape of a cheese doesn’t just make it Instagram-ready—it also influences how it matures, its texture, and its flavor. From France to the U.S., and Italy to Armenia, these five oddly shaped cheeses are worth the detour.
1. Pyramid
Nothing says “cheese with a story” quite like a pyramid. The French classic Valençay is a squat, four-sided pyramid that, according to legend, Napoleon had a soft spot for—though he requested the top cut off after returning from Egypt to avoid triggering unwanted memories.
Across the Atlantic, Piper’s Pyramide from Capriole Goat Cheese puts a playful twist on the shape. Named after Piper Schad, the founder’s granddaughter, this goat cheese is dusted with smoked paprika—a nod to Piper’s fiery red hair. The truncated pyramid design is intentional: it ensures a perfect balance between the wrinkly Geotrichum rind and the creamy interior, letting the cheese develop flavor evenly while making a statement on the plate.
2. Donut
Cheese with a hole? It’s not just quirky; it’s functional. Florence from Woodside Cheese Wrights in South Australia is a lactic-fermented goat cheese with a wrinkly Geotrichum rind. The hand-cut hole lets the rind mold slowly penetrate the dense, fudgy paste, creating a rich, creamy flavor throughout.
Vermont Creamery joined the donut trend with Hooper, named for co-founder Allison Hooper. A soft blend of cow’s and goat’s milk washed in French gray sea salt brine, Hooper’s ring shape encourages even aging. The rind shifts from cream to golden orange, offering a layered taste of fruity, funky, and buttery notes.
3. Gourd: Hanging Out Italian Style
Italy’s caciocavallo is a showstopper in gourd shape, also called “horse cheese”—likely because these cheeses were once tied to saddles to age. The magic comes from hanging the cheese as it matures, which can range from two months to two years. Young caciocavallo is milky and creamy, while aged versions are dry, spicy, and herbaceous, reflecting the pastures where the milk was sourced. It’s a classic reminder that form and function often go hand in hand in Italian cheesemaking.
4. String: Twists, Braids, and Playful Pulls
Some cheeses are as much about the ritual of eating as they are about taste. Chechil, a smoked braided string cheese from Armenia, is a labor-intensive Eastern European tradition recreated in upstate New York. Hand-pulled and braided into intricate figure-eights, Chechil’s texture is firm, fibrous, and slightly chewy, and the braiding helps the smoke penetrate deeply for a bold flavor.
Meanwhile, queso Oaxaca (or “quesillo”) from Don Froylan in Salem, Oregon, comes in balls or knots. Like mozzarella, it’s a pasta filata cheese, celebrated for its elasticity and meltability. Its stringy nature makes it perfect for sharing—or stretching over a hot pan of enchiladas.
These unusual shapes remind us that cheesemaking is both science and art. Whether it’s a truncated pyramid, a donut, a hanging gourd, or a braided string, the design affects how cheese ripens, tastes, and delights those lucky enough to try it. So next time you’re curating a cheeseboard, don’t just think about flavor—think about form.
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