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 team 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 Ripe!

Gold Medal Winners

We’re very excited that two of our unique cheeses – Professor’s Brie and 1916recently won gold medals in their class at the 2018 American Cheese Society Conference!

American Cheese Society Gold Medal winner & customer favorite 

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’s and cow’s milk just for us.

Taste: Lush and buttery with a mushroomy rind

Texture: Rich & supple    

 

 

American Cheese Society 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 Full Ver-Monty

First century farmers in the European Alps preserved their herds’ rich milk by making it into big, buttery, easy-to-transport wheels of cheese. Alpine cheeses haven’t changed much through the centuries; they remain huge favorites, whether they’re melted in a grilled cheese sandwich or served with savory charcuterie. That’s why we were so excited when 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. We knew it would be special and it is!

“Because The Full Ver-Monty is a raw milk cheese, the qualities of the milk shine through,” says Jeremy. “The exceptionally rich milk is from mostly Jersey cows that graze on lush, flowering meadows through the summer, and feed on locally gathered pasture hay in winter. That diet creates a very unique, full flavor that could only come from Vermont.” 

“It’s the Vermont mountains, the location, and the soil,” Mat adds. “Everything comes together to create that fresh, buttery, nutty taste and smooth, melt-on-your-tongue texture.”  

Spring Brook Farm’s traditional European cheesemaking methods contribute to the delicious taste, texture, and aroma, too. The Full Ver-Monty is made in copper-lined vats and aged on locally sourced wooden boards, just like cheeses have been made in the Alps for centuries. Jeremy and his team makes about eight hundred 4½ lb wheels throughout the season, exclusively for us. “It’s the kind of cheese that you like right away,” Jeremy promises. 

 

Clockwise from top left: Spring Brook Farm in Reading, Vermont; The Full Ver-Monty wheels ripening on locally sourced wood boards; Jersey cows, famed for their rich milk; Mat Callol, Wegmans Cheese Cave affineur with Spring Brook Farm’s Jeremy Stephenson; Mature Full Ver-Monty, ready for enjoying.

Try our other Alpine cheese favorites

Emmentaler AOP

Made with fresh, raw milk from grass-fed cows on family dairy farms. Firm yet supple, with nutty flavor with slight acidity and just a hint of herbs.

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Wegmans Mild Gruyere

Made with the freshest milk in imported copper vats and cellar-aged 4+ months for a robust, full-bodied flavor. Melts beautifully.

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Kaltbach Le Crémeux

Aging in Switzerland’s 22-million-year-old sandstone caves creates a delicately complex brothy, cooked egg flavor. Serve with berries and tropical fruits.

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Fuurtufel

("Fire Devil"): Totally unique, tangy, sharp Alpine-style cheese made from a blend of cayenne, jalapeño, and habanero peppers infused directly in the milk.

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Ussi Lussi

(“Our Dairy Cow”): This raw milk cheese celebrates the cheesemaker’s Swiss homeland. Aged 5 months for mellow, sweet flavor start and buttery, walnut-y finish.

Better Together

Enjoy all of our cave-ripened cheeses! View Selection

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