{"title":"Full Wheels","description":"\u003cp\u003eA whole wheel is the most generous thing you can put on a table, and the most practical way to feed a lot of people well.\u003c\/p\u003e\n\u003cp\u003eWe supply full wheels of Irish farmhouse cheese, Alpine Comté and Gruyère, Manchego and more, in sizes from a few kilos to a serious centrepiece. Wheels are ordered in to your date so they reach you at the right point in their maturity rather than sitting in a warehouse.\u003c\/p\u003e\n\u003cp\u003ePopular for weddings, corporate events and Christmas. Tell us the date and rough numbers and we will advise on size and cutting. Pair with our \u003ca href=\"\/collections\/accompaniments-for-entertaining\"\u003eaccompaniments for entertaining\u003c\/a\u003e, or see \u003ca href=\"\/collections\/wedding-cheesecake\"\u003eoccasion cheesecakes\u003c\/a\u003e for a tiered alternative.\u003c\/p\u003e","products":[{"product_id":"camembert-rustique-1kg","title":"Camembert Rustique 1kg","description":"\u003ch4\u003eA very soft camembert with a creamy texture and notes of butter, onion, and cooked cauliflower. This French classic is a treat for all lovers of soft cheese.\u003c\/h4\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674154246479,"sku":"ONL73","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"carrig-bru","title":"Carrig Bru","description":"\u003cp\u003eAs freshly made wheels, the Carrig Bru rounds have a lovely smooth paste and a sweet milkyness, with no developed rind. We bring the young wheels of plain Carrigaline to our warehouse in Co Meath to grow the natural, craggy rind unique to Carrig Bru. In the Sheridans maturing room, they are put on wooden shelves and the natural rind is created by repeated washing in Irish Ale. While the ale does not impart a beer flavour, it helps the rind grow and develop the overall flavour of the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674154508623,"sku":"ONL13","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"1.8kg (Full Wheel)","offer_id":57674154541391,"sku":"ONL69","price":72.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrig-bru.jpg?v=1780666513"},{"product_id":"cashel-blue-mature","title":"Cashel Blue Mature","description":"\u003cp\u003eCashel is such a pleasure to sell; its creamy texture and sweet, salty flavour are appealing even to customers who would normally be a little scared of blue cheeses. When matured to the right age, the texture is buttery and almost spreadable, and under the rind it is bulging. The milk used in the production of Cashel comes from the Grubb’s own select herd of Holstein-Friesians, along with milk coming from carefully chosen local herds. Through the use of Penicillium Roqueforti during the cheesemaking process and piercing of the cheese before maturation, Cashel develops a lovely blue pattern throughout the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674161258831,"sku":"she4","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674161291599,"sku":"ONL72","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cashel-blue.jpg?v=1780666235"},{"product_id":"durrus","title":"Durrus","description":"\u003cp\u003eThe Durrus rind varies from smooth and pale with a pinkish bloom to slightly gnarled with mottled pinks, ochres, browns and blacks. The variations depend on the season and age of the cheese but always the rind is complex and beautiful of itself. Under the rind, the paste is moist, elastic and slightly bulging. The aroma varies in intensity but is consistently of earthy wet soil, fresh hay and yoghurt. The flavour varies with age, the development of the rind and the size of cheese being tasted – there are earthy, rich, savoury flavours alongside a sweet milk. With age the flavour and aroma grow more complex, deepening and developing more meaty elements. This is what Jeffa describes as ‘a deep, complex flavour which captures the elemental nature of this part of Ireland.’ Jeffa reckons the cheese is best at around 6 weeks old and is not overly affected by seasonality because the milk comes from staggered breeding.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"360g","offer_id":57674173776207,"sku":"DUR2","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"1.4kg","offer_id":57674173808975,"sku":"ONL53","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus_farmhousecheese.jpg?v=1780665101"},{"product_id":"epoisses-marc-de-bourgogne","title":"Epoisses Marc de Bourgogne","description":"\u003cp\u003eDespite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674175414607,"sku":"EPO3","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674175447375,"sku":"EPO1","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Epoisses-1.jpg?v=1780664741"},{"product_id":"gubbeen","title":"Gubbeen","description":"\u003cp\u003eAfter salting, the cheeses are matured in carefully controlled conditions where they are regularly washed and turned, encouraging the development of a natural rind. Gubbeen has a semi-soft texture, savoury depth, and distinctive, slightly nutty, earthy character. Over time, Gubbeen cheese became one of the early standout examples of Ireland’s modern farmhouse cheese movement, helping to establish a reputation for small-scale, quality-driven production. Its evolution has remained closely tied to the family farm, with production still focused on hands-on techniques, natural rind development, and a consistent connection to the local terroir.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674185572687,"sku":"P\/W24","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"390g","offer_id":57674185605455,"sku":"GUB2","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674185539919,"sku":"ONL74","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/gubbeen_cheese_plain.jpg?v=1780655349"},{"product_id":"morbier-marcel-petite","title":"Morbier Marcel Petite","description":"\u003cp\u003eMorbier is a raw, semi-soft cow’s milk cheese from Franche-Comté in Eastern France. Morbier takes its name from the commune of the same name. Morbier is a natural rind cheese with a moist, beige \/orange colour on the exterior and an ivory to pale yellow paste within. Production is limited to areas of the Jura mountains, within the départements of Doubs, Jura and L’Ain. All milk used must come from Montbeliarde cows which are fed exclusively on grass and hay. The trademark line of ash through the centre of the paste instantly differentiates Morbier from Raclette, a cheese similar in size, shape and style. Traditionally Morbier was made over a 24-hr period, using both morning and evening milk. The first lot of curds would be cut, drained and left to rest in the mould, awaiting the addition of the curds from the next milking. In order to prevent the growth of bacteria and mould on the exposed surface of the drained curds- and therefore avoid the incorporation of undesirable substances into the interior of the finished cheese - a layer of inert vegetable ash was scattered over this exposed surface. Once they had been cut and drained the new curds could then simply be added on top of the ash.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203267407,"sku":"ONL64","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674203300175,"sku":"ONL66","price":49.5,"currency_code":"EUR","in_stock":true},{"title":"6kg (Full Wheel)","offer_id":57674203234639,"sku":"ONL62","price":198.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Morbier.jpg?v=1780061048"},{"product_id":"raclette-savoie","title":"Raclette Savoie","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674216997199,"sku":"ONL31","price":14.88,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674216964431,"sku":"ONL32","price":27.9,"currency_code":"EUR","in_stock":true},{"title":"2.6kg (Half Wheel)","offer_id":57674216931663,"sku":"ONL58","price":80.6,"currency_code":"EUR","in_stock":true},{"title":"5.2kg (Full Wheel)","offer_id":57674216898895,"sku":"ONL75","price":161.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"st-tola-ash","title":"St Tola Ash","description":"\u003cp\u003eSt Tola Ash has been rolled in traditional food grade ash when fresh. These logs are more narrow than the classic St Tola and has a slightly more compact texture. The ash changes the development and maturation of the cheese by making the surface less acidic and thus hospitable to different microorganisms. After a few weeks of careful handling, an elegant, smooth textured and full flavoured cheese emerges.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674233413967,"sku":"ONL33","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":57674233446735,"sku":"ONL34","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/st-tola-ash.jpg?v=1780052967"},{"product_id":"st-tola-goat-log","title":"St Tola Goat Log","description":"\u003cp\u003eSt Tola cheeses hold quite a bit of sentimentality for us. We have been selling their lovely cheeses since Sheridans beginning and they were at that time physically the closest cheesemaker to us. Their cheese would arrive so fresh and so tasty they quickly became the benchmark for the type of fresh cheese we wanted to sell. When young, St Tola is mild, very delicate texture with a floral aroma. As it develops, the paste becomes a little firmer and flakier and the rind attracts some natural yeasts. The flavour becomes a little sharper with a fuller nose with great character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674233512271,"sku":"ONL42","price":9.6,"currency_code":"EUR","in_stock":true},{"title":"1kg (Full Log)","offer_id":57674233479503,"sku":"ONL45","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/st-tola.jpg?v=1780053186"},{"product_id":"tetillia","title":"Tetilla","description":"\u003cp\u003eAs its conical shape suggests, Tetilla takes its names from the Spanish word for ‘nipple’. This mild, creamy tasting cheese is made from the milk of Blonde, Friesian and Pardo-Alpine cattle that graze on the verdant pasture of Galicia, in the far Northwest of Spain. The short affinage of just one-week accounts for the sheer milky mildness of Tetilla’s flavour. Even the most sensitive of palates could not be offended by this most subtle of cheeses. The mild, yellowish rind contains a thick, smooth paste, with only the occasional eye.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674240786767,"sku":"ONL14","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Tetilla-1.jpg?v=1780051389"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/full-wheels.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}