Determination of food rheological and wear behaviors is important for understanding both processing behaviors and texture attributes. Information on cheese wear rates and wear patterns, which are interrelated to textural properties, may be applicable to slicing and shredding operations in cheese industries, as different wear behavior could relate to ease of cheese slicing and shredding. The objective of this study was to determine the rheological and wear behavior of full-fat cheeses with 52% and 54% fat content. Wear measurements were performed at different sliding speeds (30, 50 and 70 mm/s) and temperatures (5, 15, and 25°C) at a normal force of 0.5 N. Large amplitude oscillatory shear and strain sweep tests were used to measure the rheological properties of the cheeses. Wear track depth significantly increased at higher sliding speeds and higher temperatures in both cheeses. However, the cheese at 54% fat content showed a significantly lower mass loss compared with the cheese at 52% fat content. Cheeses with higher fat content had greater storage and loss modulus values under small strains and greater extent of nonlinear viscoelastic behavior under large strains. Lissajous curves showed that the cheeses had greater deformation at higher strain amplitudes and frequencies. In general, cheeses with higher viscoelastic moduli had lower wear rate. The results of this study provided a more fundamental understanding of the effect of fat content on relationships between cheese rheological and wear behaviors.