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What's shape got to do with it?
Well, if you're a cheese, lots. From log-shaped ashed goat to pyramid-shaped Mont Vivant, the cheeses we've been covering in recent weeks come in different shapes and, believe it or not, those structures have a lot to do with how they taste.
A cheese with less surface area is often also a dense cheese, and sometimes needs to be aged longer for the flavors deep within the structure to fully develop. Consequently, small chèvres, such as the disc-shaped Rond Vivant from Rainbeau Ridge Farm may be more pungent. As Lisa Schwartz from Rainbeau expresses it, "the differences in surface area produce more than subtle variations in flavor."
