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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!”
From Spain's buttery Manchego to France's piquant Roquefort to Italy's crumbly Pecorino, there's a world of delicious cheeses made with sheep's milk. Most European countries have a cherished, traditional sheep’s milk cheese because, unlike dairy cows, sheep can more easily graze in rugged, mountainous regions and still produce excellent quality milk.
Sheep's milk cheeses are enjoyed for their unique flavor. "Any type of cheese can be made with sheep's milk," says Mathieu Callol, our Cheese Cave affineur. "They can be freshly tangy to caramel-sweet with textures from creamy-soft to firm or crumbly."
With sheep's milk cheese becoming more popular, we wanted to create our own delicious variety, so we partnered with David and Sally Galton, owners of Old Chatham Sheepherding Company in Old Chatham, NY. David is a retired animal science professor from New York's Cornell University and we named this unique cheese "Professor's Brie" in honor of him.
Their flock of sheep pasture in Groton, NY, in the heart of the Finger Lakes region. They produce an extremely rich, high protein milk, which gives this cheese a distinctive, yet delicate taste. The sheep's milk is blended with cow's milk to create a slightly milder flavor; a very approachable cheese for anyone who wants to start exploring sheep's milk varieties. After 3 days, Old Chatham sends the unripened cheese squares from their creamery to our Cheese Caves in Rochester, NY. It ripens to perfection here in our caves under Mathieu's watchful eye and is sent to our stores ready to enjoy. "This rich, brie-style cheese has a satisfying, dense texture and lingering mushroom notes, with a touch of pepper from the rind. If you love Cremeux de Bourgogne, you'll love this cheese. Visit your store's Cheese Shop for a taste," Mathieu says.
Soft-ripened cheeses, like our Professor's Brie, pair wonderfully with a hard cheese and chorizo. We've recommended the pairing below for a great cheese experience.
Taste: Lush, buttery flavor with a mushroom-y rind.
Texture: Rich & supple brie-style.
Taste: Piquant, flavorful, and slightly nutty with sweet and grassy notes.
Texture: Firm, silky, and creamy.
Taste: Rich and smoky with hints of heat from paprika.
Taste: Rich and tangy, yet delicate, with no bitterness or aftertaste and a very subtle saltiness.
Texture: Creamy texture with a firm consistency.
Taste: Rich and intense sheep's milk flavor balances a blue mold aroma for a unique taste.
Texture: Creamy and moist with emerald-green veining.
Taste: Aromatic with a pleasantly sharp and salty flavor.
Texture: Firm with a granular texture; crumbles easily.
Taste: Well-developed and slightly piquant, but not too strong, with a buttery aftertaste.
Texture: Firm with a smooth, creamy texture.
Taste: Creamy hints of grass and sweet cream, with a bloomy, edible rind of earthy notes.
Texture: Smooth and delicate paste with a velvety rind.
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