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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.
1 - 28 of 252 products
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1 - 28 of 252 products
2 3 4 … 9  Next
Danish Blue Cheese
Danish Blue Cheese
from Denmark by GourmetFoodStore.com

A deliciously rich and creamy blue-veined cheese from Denmark.

5(14 reviews)
Swiss Emmental
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(8 reviews)
Pecorino Toscano Stagionato DOP
Pecorino Toscano Stagionato DOP
from Italy by Fromage Marquis

This distinctive Italian cheese makes a fragrant addition to your table or cuisine.

5(8 reviews)
Iberico Semicured Cheese - 3 months
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(6 reviews)
Delice de Bourgogne - Large
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(4 reviews)
Murcia Al Vino - Wine Soaked Goat Cheese
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(4 reviews)
Roquefort Papillon - Black Label
Roquefort Papillon - Black Label
from France by Papillon

Enjoy this divine French classic with its robust flavors and velvety texture

5(4 reviews)
Mahon Reserva - 12 Months
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(4 reviews)
Sheep Milk Cheese with White Truffles - Aged 6 Months
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(4 reviews)
Fiscalini 18 Month Farmstead Cheddar
Fiscalini 18 Month Farmstead Cheddar
from United States by Fiscalini Farm

A delicious extra mature cheddar cheese from California.

5(3 reviews)
Maytag Blue
Maytag Blue
from United States by Maytag

A piquant American blue cheese produced by hand in Iowa since 1941.

5(2 reviews)
Port Salut
Port Salut
from France by Safr

An ancient monastery soft cheese with a deliciously tangy kick.

5(2 reviews)
Imperial Appenzeller
Imperial Appenzeller
from Switzerland by Emmi

A fruity and delicate Swiss cheese made of whole milk washed in spices.

5(2 reviews)
English Waxed Rind Stilton
English Waxed Rind Stilton
from United Kingdom by Tuxford/Tubbet

Lighter than Gorgonzola, richer than Danish Blue, this English Blue is just right.

5(2 reviews)
Picandou Nature Frais
Picandou Nature Frais
from France by Picandine

A creamy white French goat cheese similar to Cabecou.

5(2 reviews)
Mimolette - Aged 3 Months
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(1 review)
Crottin de Champcol
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)
Tomme Brebis AOC Raw Milk
Ossau Iraty Tomme Brebis AOC
from France by Agour

A mild sheep's milk cheese with a light aroma.

5(1 review)
Sheep Milk Cheese with Saffron La Mancha
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(1 review)
Gruyere, Cave Aged 12 Months
Gruyere, Cave Aged 12 Months
from Switzerland by Gourmino

5(1 review)
Saint Andre
Saint Andre
from France by Fromage Marquis

An absolutely lovely (not to mention very famous) triple crème cheese.

4.9(19 reviews)
Brillat Savarin Affine
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.

4.9(10 reviews)
Cambozola® Triple Cream
Cambozola Triple Cream
from Germany by Kaserei Champignon

This super creamy and mild is blue cheese is super, very creamy and just salty enough.

4.9(9 reviews)
Swiss Gruyere
Swiss Gruyere
from Switzerland by Emmi

Sweet, nutty and pungent, Gruyere is one of the most versatile of cheeses, indispensable for your fondues.

4.9(8 reviews)
Bleu D Auvergne AOC 50%
Bleu D Auvergne AOC
from France by From'Auvergne

A very popular blue cheese that is spicy and salty, with a fragrant hint of wild flowers.

4.9(36 reviews)
Sottocenere Al Tartufo
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)
Gouda
Gouda
from Netherlands by Beemster

The absolutely incredibly Dutch cheese made by a small coop in The Netherlands.

4.9(7 reviews)
Epoisses Berthaut
Epoisses Berthaut
from France by BERTHAUT

An intense cow milk cheese, creamy and rubbed with Marc de Bourgogne.

4.8(13 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.

Cheese Wheel Questions And Answers

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