Cheese Wheel

Ideal for a starting cheese making business. For more information and pictures contact by email Mounted on wheels. Motor operates on 220V. Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner.

In good working condition and ready to work. Kawasaki wheel loader 70Z II, Year Model 1989, stock#1015. More machines available for sale in our company. Posted by alwafa heavy equipment trading

This York Valley Cheese Company white extra sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups. Its semi-hard consistency can be cut into cubes, chunks, or sliced thin for sandwiches too.

This York Valley Cheese Company yellow sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups. Its semi-hard consistency can be cut into cubes, chunks, or sliced thin for sandwiches too.

This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. (from Cheese Merchants of America)

It's also used as a key ingredient in the world's best alfredo sauces. (from Cheese Merchants of America) Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor.

Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cacique Cotija is our most flavorful artisan cheese. Cotija is used as an accent cheese due to its abundant flavor.

Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package. These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors.

Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect.

$4,250 per unit or $80,000 for everything. For sale by owner, contact Rich or Tanya, (209)667-2651, for more information and pictures (due to file size restriction). Used but in good condition.

It's also used as a key ingredient in the world's best alfredo sauces. (from Cheese Merchants of America) Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor.

First, it's from Monterey (or close enough, anyway). Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. Handmade by the Vella family of Sonoma, California, for more than 70 years.

In a very excellent condition only one user since it been bought maker: caterpillar model: 930h year 2008 condition:used hours: 3451 2008 caterpillar 930h wheel loader maker: caterpillar model: 930h year: 2008 condition: used hours: 3451 other features,...

Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Moist enough to serve as a table cheese with hearty bread and dark ale.

Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain. This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness...

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...

Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. Made from skim milk. The noble ancestor of our own domestic Asiago. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.

Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost part of Belluno, Italy), this snackable cheese was born of the cheese-making traditions in the land surrounding the ancient river.

Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread. (from Philadelphia)

A smooth, creamy source of protein that goes great with fruit or crackers. As easy on your taste buds as it is on your stomach.

We do the crumbling for you. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers. A creamy, succulent, sharp, and biting blue cheese. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the...

A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's creamy, milky, and grassy with a gently sheepy tang on the finish.

Now filled with fig. (from Coach Farm) Their farm is located in a small Hudson Valley village, just two hours outside of New York City. Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal...

An American line of French-style ripened goat cheeses wouldn't be complete without a small Bijou-like Crottin. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.Made with fresh pasteurized goats' milk from family farms, Bijou curd coagulates...

Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance...

These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Superb with Jamon Serrano ham and quince paste. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous...

A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. A large log of richly flavored goat's-milk cheese from the Loire Valley in...