Why Are Some Cheeses So Small? An Expert Reveals the Reason

Cheeses boast an extensive variety in flavors and forms, ranging from large wheels to diminutive sizes. In this article, Xevi Miró of the Llet Crua dairy delves into the reasons behind smaller cheeses, captivates audiences with their origins and characteristics.

Typically, these smaller cheeses are made from goat or sheep milk, which yields less milk, allowing for easier handling. They also tend to have shorter aging processes, influenced by fungi like Geotrichum or Camemberti, which mature within weeks, bringing about unique textures.

If aged longer, the cheese softens throughout, becoming creamy as the fungi reach its core. Delayed sales can lead to the fungi dying, resulting in unpleasant odors. This is the reasoning behind the diminutive form factor.