Cheese wheels are round so they can be rolled for easier transport.

The tradition of making large, round cheese wheels dates back centuries, particularly in regions like the Swiss Alps and the English countryside. Traditional wheels of Gruyère or Emmental can weigh between 60 and 100 kilograms. Before the invention of modern forklifts or specialized carts, the sheer mass of these products made manual lifting dangerous and inefficient for individual farmers.The cylindrical shape serves a dual purpose: structural integrity and mobility. A round shape distributes internal pressure evenly as the cheese ages, preventing the corners from cracking or drying out. From a logistical standpoint, the curved edge acts as a wheel, allowing workers to tilt the cheese onto its side and roll it across stone floors or onto wooden carts with very little friction.This practical design is famously showcased at the Cooper's Hill Cheese-Rolling and Wake, an annual event held in Gloucestershire, England. During this competition, a 3.6-kilogram wheel of Double Gloucester cheese is sent hurtling down a steep hill, reaching speeds of up to 112 kilometers per hour. While the race is now a sport, it originated from the basic physical reality that round cheeses are built for movement.The standardization of these shapes was also influenced by tax laws and shipping regulations in 18th-century Europe. Large wheels were easier to count and stack than irregular blocks. Today, while most transport is automated, the iconic round shape remains a hallmark of traditional cheesemaking because it optimizes both the ripening process and the ease of handling.