Wegmans Cheeses Earn Gold Medals At American Cheese Society Competition

Two cheeses, developed by Wegmans and fully aged in the Rochester, New York-based company’s Cheese Caves, took gold medals in their respective categories at American Cheese Society’s 2018 Judging and Competition.

Wegmans’ 1916 won gold in the Goat’s Milk Cheeses (aged 0-30 days) category, and its Professor’s Brie took the top spot in the category of Soft-Ripened Cheeses made with Mixed Milks.

1916 aged goat cheese

Vermont Creamery’s French cheesemaker Adeline Druart worked with Wegmans to create this goat cheese, named for the year Wegmans was founded. Adeline’s team crafts fresh goat cheese into a shallow disk before it’s shipped to Wegmans Cheese Caves in Rochester, New York, where each is turned and cared for daily as the natural rind develops and the cheese ripens. The rind is nutty and yeasty, while the cheese itself is silky, creamy and sweet, with a delicate, refreshing tang.

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