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 268 products
141 - 168 of 268 products
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)
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)
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.
4.9(11 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)
Parmigiano Reggiano
from Italy
by Emilia
A staple in every connoisseur's pantry, Parmigiano is as versatile as it is delicious. Shave into pastas or dip into an aged Aceto Balsamico.
4.7(11 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)
Asiago Stravecchio DOP Extra
from Italy
by GourmetFoodStore.com
A hard and pungent extra-aged Asiago cheese full of caramel flavors and a great sharpness.
4(4 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.
4(2 reviews)
Pave Sauvage
from France
by Picandine
An interesting addition to the cheeseboard: fresh goat cheese with fresh aromatic herbs, peppercorns and juniper berries.
4(1 review)
Gorgonzola Cheese
from United States
by Wisconsin Gold
Creamy-crumbly blue-veined Gorgonzola, made with farm-fresh ingredients and aged for over 90 days
Fromager D'Affinois
from France
by Guilloteau
A double cream cheese similar to Brie by Fromagerie Guilloteau.
Garrotxa
from Spain
by Catalonia
An artisanal goat's milk cheese from the Catalunian region of Spain.
Fol Epi
from France
by Fol Epi
Fol Epi is a very protein-rich cows milk cheese from the Loire Valley, delivering a slightly nut-flavored taste.
Beaufort
from France
by Schmidhauser
An alpine cheese from Savoie made from specially-cared for Tarine cows.
141 - 168 of 268 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