Wegmans Cheese Caves

Perfectly ripened cheese, ready to enjoy!

If you love cheese, like we do, you know it’s all about how great tasting it is when it’s perfectly ripe. That’s why we built our own cheese caves with an environment that mimics Europe’s famed caves.

Our state-of-the-art 12,300 sq. ft. building houses a dedicated room for Brie cheeses and seven “caves” where soft and washed-rind cheese are nurtured to delicious ripeness. Several different kinds of cheeses can be ripened within the facility at a time, but they’re ripened in separate caves to keep their flavors distinct.

We’ve trained our Cheese Shop teams in stores to know just which cheese is perfect for any occasion.  

Exploring the Wegmans Cheese Caves: Clips from 13WHAM & Fox Rochester’s visit to the cheese caves in June 2017. Learn More

Bringing you the perfect cheese

Here's how the cheese you find in our Cheese Shop goes from green to great!

It takes a lot of hard work to make our Cheese Shop a true destination for cheese-lovers! We start by sourcing the best artisan cheeses, then ripen and enhance them in our own Cheese Caves. Our in-store misting cases ensure that these cheeses are ready for you to enjoy, and our specially trained employees are on-hand to help you select the cheese that’s perfect for you.

Partnering with the best suppliers
Partnering with the best suppliers

Artisan cheesemakers from near our stores and around the world hand-select unripened or “green” cheeses especially for Wegmans. They trust our dedicated Cheese Cave team to carefully nurture their hand-made cheeses to the peak
of ripeness.

Ripening in our Cheese Caves
Ripening in our Cheese Caves

Different types of cheeses require very specific environments to achieve their finest flavors and textures, so our Cheese Cave has seven distinct ripening rooms with carefully calibrated “climates.”

Enhancing the cheese
Enhancing the cheese

As they ripen, “green” cheeses are flipped, and/or washed with ingredients like wines and spirits to create one-of-a-kind cheeses just for you.

The magic of in-store misting cases
The magic of our in-store misting cases

Our misting cases are the next stop for the now perfectly ripened cheeses—
the uniquely modified environment maintains ideal flavor and texture. We offer dozens of exceptional cheeses in this case.

Behind the scenes at our Cheese Caves

Meet Mathieu, our Cheese Cave Affineur

"Everything’s a dream here," says Mathieu Callol, our new Cheese Cave affineur (that's a French term for those who lead cheese to its peak of perfection). "I’m very excited to work for Wegmans because they care about their people, their customers, their suppliers, and their products."

Born in Dijon, France, Mathieu obtained a Master's degree in dairy production and biotechnology from one of France's most prestigious institutions. He spent several years honing his craft both as a research and development project manager and technician for renowned European cheese-making operations. His great connections with these important manufacturers will mean new sources of incredible cheeses for Wegmans.

Mathieu brings a unique combination of extensive training, years of experience, a love of innovation, and a French-born culinary passion to our Cheese Caves. "I want to use my expertise to help our team create distinctive new cheeses for Wegmans customers," Mathieu says. "The wonderful part of cheese is that it is a never-ending discovery!"

Mathiue Callol, Cheese Cave Affineur

Cheese Done Right

Award Winners

We’re very excited that three of our unique cheeses – Professor’s Brie, We Be Chivin and Sweet 16 recently won medals at the 2019 American Cheese Society Conference!

Professor's Brie

American Cheese Society 2019 2nd place Best of Show and Gold Medal winner

Named in honor of David Galton, retired Cornell professor and co-owner of Old Chatham Sheepherding Company, where this delicious cheese is crafted from sheep and cow’s milk just for us.

Taste: Lush and buttery with a mushroomy rind

Texture: Rich & supple    

 

 

Full Ver-Monty

Placed 3rd in its class at the 2019 United States Championship Cheese Contest    

Mat Callol from our Cheese Caves partnered with Jeremy Stephenson from Vermont’s Spring Brook Farm to create our exclusive new Alpine-style cheese, The Full Ver-Monty.

Taste: Raw milk cheese with a fresh, buttery, nutty taste

Texture: Smooth, melt-on-your-tongue texture    

We Be Chivin' and Sweet 16

When local Finger Lakes company brought us innovative flavorful powders made from fruits, veggies and herbs, our affineur Mat Callol thought they’d be just right to put a new spin on our popular 1916 Goat Cheese. He worked with Vermont Creamery, our 1916 development partner, to create 2 exclusive new versions of this award winning cheese.

We Be Chivin' - American Cheese Society 2019 Gold Medal winner  
Taste
: Savory, herbal notes with a mild green onion tang
Texture
: Silky and creamy under the rind with a mildly fudgy dense core  

Sweet 16 - American Cheese Society 2019 Bronze Medal winner  
Taste
: Delicate, velvety with a sweet, subtle citrus brightness
Texture
: Silky and creamy under the rind with a mildly fudgy dense core

1916

American Cheese Society 2018 Gold Medal winner & customer favorite

Vermont Creamery’s French cheesemaker Adeline Druart worked with us to create this fresh-tasting, silky aged goat cheese, named for the year Wegmans was founded.

Taste: Sweet with a delicate, inviting tang, with floral hints of goat cheese

Texture: Silky and creamy under the rind with a mildly fudgy dense core    

The King of Italian Cheeses

Parmigiano Reggiano

Iconic, essential cheese for authentic Italian meals.

It’s called the King of Cheeses, so we give it the royal treatment! There's nothing quite like the nutty, sweet taste and salty caramel finish of genuine Parmigiano Reggiano. This intense, hearty cheese is known as a DOP cheese—only made in designated regions in Italy—to ensure the milk comes from cattle pastured on fresh grass, not silage.

This cherished cheese is molded, aged, and brined with time-honored methods, then spends 24 months aging to perfection. (That’s when those tiny, crunchy, melt-in-your-mouth crystals form—a sign of a perfectly aged Parmigiano Reggiano.) We hand-select ours from specific dairies and celebrate this renowned Italian cheese by cracking the massive 80lb wheels in store every fall.

Try it grated over pasta, salads, and stews or with fresh fruit and nuts. You can even freeze the rind to add flavor to your minestrone soup. So good!

Taleggio

Intensely fragrant with
a mellow taste, sweet
with a unique fruit tang.

Piave

The flavor is slightly sweet, developing intensity and richness of texture as it ages.

Basajo Blue

Seductive, velvety texture and mellow fruitiness, minus blue’s typical salty-peppery bite.

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