Cheese Wheel
When a block or wedge simply won’t do, look to our assortment of whole cheese wheels! From creamy Delice des Cremiers and crumbly aromatic Danish Blue to wine-infused Murcia Al Vino or herbaceous Pauve Sauvage, no matter your preference, we have a wheel of cheese for you! Browse through our complete assortment below.
141 - 168 of 270 products
141 - 168 of 270 products
Delice des Cremiers
from France
by La Tradition
An out-of-this-world triple cream cheese from France that will blow you away.
5(15 reviews)
Morbier
from France
by Livradois
A cheese full of creaminess and fruity flavors, with a thin later of ash in the middle.
5(7 reviews)
Le Chevrot
from France
by Sevre & Belle
A rich and creamy cheese for all palates: not too pungent or goaty. Wine Alert! Pouilly-Fume or Sancerre.
5(5 reviews)
San Joaquin Gold
from United States
by Fiscalini
A firm cheddar-like cheese with mild, sweet flavor and nutty aroma, great for snacking, grating and melting.
5(4 reviews)
Maytag Blue
from United States
by Maytag
A piquant American blue cheese produced by hand in Iowa since 1941.
5(3 reviews)
Raclette
from France
by Livradois
Traditionally melted over a fire and the soft cheese scraped onto a plate, this is a staple in French alpine cuisine.
5(2 reviews)
Bonne Bouche
from United States
by Vermont Creamery
A sublimely runny, creamy and delicious little ash-ripened chevre from Vermont.
5(2 reviews)
Mexican Cotija Cheese
from Mexico
by La Chona
Mexico's answer to Parmesan and Feta, Cotija is salty and crumbly and perfect for authentic tacos and burritos.
5(1 review)
Fontal
from Italy
by Fromage Marquis
A firm and buttery cheese from Lombary, similar to Fontina.
5(1 review)
Crottin de Champcol
from France
by Jacquin
Soft and sweet when young, this creamy little chevre is perfect on a cheese board, paired with a bottle of Sancerre.
5(1 review)
Old Dutch Master Gouda
from Netherlands
by Frico
An award-winning Gouda made with fresh milk from Friesian cows, matured 40 weeks for a bold, nutty flavor and crystalline consistency.
5(1 review)
Monterey Jack - Aged 10 Months
from United States
by Vella Cheese
A classic American cheese, dry-aged 10 months for a firm, straw-hued paste and sweet nutty flavor.
5(1 review)
Queso De Valdeon
from Spain
by La Caseria
A soft blue-veined cheese from El Sison, Spain, flavorful and pungent.
5(1 review)
Cacio de Roma
from Italy
by Sini
A sheep's milk cheese bathed in sea salt and aged in wood cellars for thirty days.
5(1 review)
Parmigiano Reggiano "White Gold"
from Italy
by La Traversetoles
From cows raised on grass, hay and flax, this Parmigiano Reggiano is bursting with unique flavor and aroma.
5(1 review)
Idiazabal D.O.P. - Black Label
from Spain
by Artzai Gazta
A delicious Spanish sheep’s milk cheese filled with complex flavors and a smoky twist.
5(1 review)
Sottocenere Al Tartufo
from Italy
by Veneto
A true gourmet Italian cheese, Sottocenere is firm and mild, gloriously infused with the flavor and aroma of luxurious Italian black truffles.
4.9(7 reviews)
Taleggio DOP
from Italy
by Cade Ambros
Rich and smooth, with hints of fruitiness to its pate, this soft Lombardy cheese is a great accompaniment to salads and a choice cheese for dessert.
4.8(5 reviews)
Crottin Maitre Seguin
from France
by Sevre & Belle
One of our most traditional goat's milk cheeses, it is delicate and sweet with a soft texture.
4.7(7 reviews)
Cabrales DO - Asturias
from Spain
by Asturias
This Spanish famous blue cheese has a tangy sharp taste .
4.7(3 reviews)
Shropshire Blue Cheese
from United Kingdom
by Thistle Hill
A sharp blue cheese similar to Stilton.
4.7(3 reviews)
141 - 168 of 270 products
Why is Cheese Round?
We’ve all seen those massive wheels of cheese on the internet. Some of the larger rounds are known to weigh in at over 1,000 pounds! So why are they shaped in wheels? Well, there are several practical reasons that may surprise you. As you might have guessed, moving those large cheeses can be pretty hard, but rolling them is fairly easy. The wheel unsurprisingly proves a much easier shape to transport than a square or rectangular cheese. But that’s not the only reason; there are also other practical motivations. When making firm cheese like cheddar, parmesan, and other hard cheese varieties, tremendous amounts of pressure must be exerted to form the cheeses and ensure they hold their shape. Rectangular and square shapes are less sturdy than wheels, and their corners are prone to breaking and crumbling off.
From a scientific view, the round shape is also most beneficial during the aging process. As the cheese ripens and the surface flora spreads, the mold begins to break down the exterior of the cheese, causing sharp corners to break off and crack. Wheels of cheese are less vulnerable to over-ripening, the rounded exterior hardens and forms an armor that protects the tasty paste within. The rind protects the cheese from insects, bacteria, and other nasty pests while allowing the cheese to finish curing. Some of these curved cheeses can even be stored at room temperature while they remain uncut, making them ideal for storage and a necessity before the days of refrigeration.
Cheese Wheel Questions And Answers