Cut cantaloupe wedge in half lengthwise; remove rind from cantaloupe. Cut 18 long, thin strips from side edge of cantaloupe wedges using a vegetable peeler or cheese slicer. Reserve remaining cantaloupe for another use.
Divide cheese and mint leaves evenly among cantaloupe strips, placing cheese and mint at 1 end of each cantaloupe strip. Roll cantaloupe strips around cheese and mint, jelly-roll fashion, to create a pinwheel; secure with wooden picks. Arrange pinwheels on a platter, and serve with lime wedges.