A 400-pound cheese handcrafted in Trentino, Italy, rolled into the Concord Cheese Shop on a red carpet in December. Called crucolo, it sold ($19.99 a pound) so quickly that another wheel was delivered later that month. Crucolo is made in the Italian Alps with cow’s milk into a semihard, cream-white cheese that’s mild but full tasting, and is great with crackers or in cooked dishes. Melt 1/2 pound with 1/3 cup of whole milk (and 1/4 ounce of julienned speck, if you like) and pour it over cooked and halved Yukon Gold or Yellow Finn potatoes, to make an appetizer (or a meal) that’s addictive. Even when the big wheels sell out, the Cheese Shop always carries 25-pound wheels, so crucolo is standard stock. And owner Peter Lovis can regale you with crucolo lore. The Concord Cheese Shop, 29 Walden St., Concord, 978-369-5778,www.concordcheeseshop.com.