Truckle of cheese. Hubertl / wikimedia / 2015 / CC BY-SA 4.0
When used in relation to food, a truckle is generally a whole cylinder of cheese as sold by the cheesemaker, though it can also be a wheel.
In North America, people are more inclined to just say a “wheel” of cheese, even if it’s a cylinder.
There’s often an assumption that a truckle of cheese is large, and it often is, but a truckle can also be a small one such as would be sold to consumers by supermarkets, as the term refers to the shape rather than the size.
Language Notes
A truckle, generally, is a small wheel or a caster. What North Americans would call a “trundle bed” (the kind of small bed on wheels that wheels under a large bed) people in the UK call a “truckle bed”.
A truckle is also a wooden tray that looks like a small sledge, with handles for lifting and carrying to the front and the back.
Other cheese technical terms
- Affinage
- Casein
- Cooked-Curd Cheeses
- Creamery
- Double-Cream Cheese
- Fat Content of Cheeses
- Longhorn Cheese
- Pate (of a Cheese)
- Pressed-Curd Cheeses
- Raw Curd Cheeses
- Rennet
- Semi-Cooked Curd Cheeses
- Skim-Milk Cheeses
- Smear-Ripened Cheeses
- Stretched Curd Cheeses
- Sweet Curd Cheeses
- Triple-Cream Cheese
- Turophile
- Washed-Curd Cheeses