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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.
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1 - 28 of 185 products:
Danish Blue Cheese
from Denmark by GourmetFoodStore.com
A deliciously rich and creamy blue-veined cheese from Denmark.
5 out of 5 stars rating (13 reviews)
Swiss Emmental
from Switzerland by Emmi
Holey with a sweet aroma and a fruity, pungent flavor, similar to Gruyere with a texture that is firm but pliable.
5 out of 5 stars rating (8 reviews)
Pico
from France by Picandine
A camembert-style goat cheese from France.
5 out of 5 stars rating (8 reviews)
Pecorino Toscano Stagionato DOP
from Italy by Fromage Marquis
This distinctive Italian cheese makes a fragrant addition to your table or cuisine.
5 out of 5 stars rating (8 reviews)
Iberico Semicured Cheese - 3 months
from Spain by Merco
The perfect accompaniment to red wine, this semihard Spanish cheese is made from cow, goat and sheep milk
5 out of 5 stars rating (6 reviews)
Delice de Bourgogne - Large
from France by Lincet
This truly addictive, sinfully decadent triple crème cheese was created by the great gastronome Brillat Savarin.
5 out of 5 stars rating (4 reviews)
Murcia Al Vino - Wine Soaked Goat Cheese
from Spain
Made from the Spanish Murcia goat's milk this is similar to Manchego cheese, but soaked with wine.
5 out of 5 stars rating (4 reviews)
Roquefort Papillon - Black Label
from France by Papillon
Enjoy this divine French classic with its robust flavors and velvety texture
5 out of 5 stars rating (4 reviews)
Sheep Milk Cheese with White Truffles - Aged 6 Months
from Spain by La Antigua
A splendid union of rich sheep’s milk cheese and earthy white truffle, this Spanish cheese is bound to become a favorite.
5 out of 5 stars rating (4 reviews)
Mahon Reserva - 12 Months
from Spain by Menorca
A bold aged cheese from Spain, rubbed with paprika, with smoky flavors and a grateable texture.
5 out of 5 stars rating (4 reviews)
Petit Basque
from France by Pyrenee'From
A young mild sheep's milk cheese from France.
5 out of 5 stars rating (3 reviews)
Fiscalini 18 Month Farmstead Cheddar
from United States by Fiscalini Farm
A delicious extra mature cheddar cheese from California.
5 out of 5 stars rating (3 reviews)
Maytag Blue
from United States by Maytag
A piquant American blue cheese produced by hand in Iowa since 1941.
5 out of 5 stars rating (2 reviews)
Port Salut
from France by Safr
An ancient monastery soft cheese with a deliciously tangy kick.
5 out of 5 stars rating (2 reviews)
Imperial Appenzeller
from Switzerland by Emmi
A fruity and delicate Swiss cheese made of whole milk washed in spices.
5 out of 5 stars rating (2 reviews)
Pecorino Al Tartufo
from Italy by Caseificio S. Maria
An aromatic and flavorful sheep's milk cheese with pieces of white and black Italian truffles studded throughout.
5 out of 5 stars rating (1 review)
Fontal
from Italy by Fromage Marquis
A firm and buttery cheese from Lombary, similar to Fontina.
5 out of 5 stars rating (1 review)
Mimolette - Aged 3 Months
from France by Isigny
With it's distinctive orange hue and nutty flavor, this hard cave-aged cheese was developed to complete with Dutch Goudas.
5 out of 5 stars rating (1 review)
Raclette
from France by Schmidhauser
Raw cow’s milk cheese with a pronounced nutty flavor and firm texture, creamy-delicious when melted.
5 out of 5 stars rating (1 review)
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 out of 5 stars rating (1 review)
English Waxed Rind Stilton
from United Kingdom by Tuxford/Tubbet
Lighter than Gorgonzola, richer than Danish Blue, this English Blue is just right.
5 out of 5 stars rating (1 review)
Picandou Nature Frais
from France by Picandine
A creamy white French goat cheese similar to Cabecou.
5 out of 5 stars rating (1 review)
Tomme Brebis AOC Raw Milk
from France by Agour
A mild sheep's milk cheese with a light aroma.
5 out of 5 stars rating (1 review)
Sheep Milk Cheese with Saffron La Mancha
from Spain by La Antigua
A complex cheese bursting with natural sweetness of sheep’s milk and the bright undertones of rich saffron.
5 out of 5 stars rating (1 review)
Saint Andre
from France by Fromage Marquis
An absolutely lovely (not to mention very famous) triple crème cheese.
5 out of 5 stars rating (17 reviews)
Brillat Savarin with Papaya
from France by Delin
A triple cream cow's milk cheese with sweet chunks of papaya fruit.
5 out of 5 stars rating (24 reviews)
Brillat Savarin Affine
from France by Lincet
Rich and buttery, this triple cream cheese envelops the mouth with it's creamy texture and decadent milky flavor.
5 out of 5 stars rating (10 reviews)
Langres Chalancey
from France by Chalancey
A rare cheese sometimes compared to Epoisses, but much subtler; sweet with a potent smell, creamy texture and an aftertaste of honey and truffles.
5 out of 5 stars rating (10 reviews)
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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.

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