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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.
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.
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
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.”
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.
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.
“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!”
To bring you this distinctive cheese, we partner with renowned Italian cheesemaker Alta Langa, located in the Piedmontese Hills near the French-Italian Alpine region. Their artisans craft unripened cheeses from our recipe, then air-ship them to our Cheese Caves for finishing and ripening. Our team rubs the young cheeses with brandy for about 2 weeks to accent the cows’ milk sweetness and create subtle complexity and spreadable texture.
Our exclusive 1916 goat cheese won an award in the aged goat cheese category at the American Cheese Society’s 2015 competition. This delicious cheese is created in partnership with Vermont Creamery. Our goat cheese requires precise air quality, exact temperature and humidity and careful nurturing. The delicious result is a goat cheese that has a rind with an incredible nutty and yeasty taste, while the cheese itself is silky and creamy; sweet with a delicate, refreshing tang.
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