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Macro close-up of bloomy-rind triple cream cheese cross-section, every crystal of aged paste visible, thin white rind curling where the knife just left, warm amber depth of field blur in background

Monthly · Hand-Selected · Live with the Maker

Taste what yourneighborhood hasn'tdiscovered yet.

Reserve Your Seat at the TableSee this month's selection
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Vermont Cave-Aged Cheddar·Sonoma Goat Chèvre·Brooklyn Washed-Rind Taleggio·24-Month Comté from Franche-Comté·Triple Cream Brie de Meaux·Aged Manchego DOP·Hand-Ladled Ricotta·Vermont Cave-Aged Cheddar·Sonoma Goat Chèvre·Brooklyn Washed-Rind Taleggio·24-Month Comté from Franche-Comté·Triple Cream Brie de Meaux·Aged Manchego DOP·Hand-Ladled Ricotta·
The Makers

A walk through the people
behind each wheel.

Every box ships with a pairing card written by the affineur who aged it. These are the hands. These are the places. This month, they're all yours.

Cheesemaker Eleanor Marsh's hands turning a large cloth-bound cheddar wheel in a dimly lit Vermont cave, rough stone walls visible, warm amber light from a single bulb
Greensboro, Vermont
01

Northeast Kingdom

Eleanor Marsh

Affineur & Cave-Master

This month:Cabot Clothbound Cheddar, 14 months

Eleanor has been turning wheels in the same granite-walled cave since 1998. She works alone most mornings, before the milk arrives, brushing the rinds with lard and cloth in a rhythm she says she learned from the cave itself.

"The fourteen-month wheel is the one I wait for. Around month eleven you start to smell something change — a nuttiness that wasn't there before. That's when I know we're close."
Dawn light over a Sonoma goat dairy farm, mist still on wooden fence posts, goats grazing in soft golden morning light, rolling green hills in background
Petaluma, Sonoma County
02

Northern California

Tomás Herrera

Goat Dairy & Cheesemaker

This month:Fresh Chèvre & Aged Crottin

Tomás inherited thirty-two goats from his uncle and a recipe written on a napkin. The dairy now has two hundred animals and a waiting list for the crottin that ages sixty days in a repurposed wine cellar behind his house.

"We milk at five-thirty because the goats are calmer in the dark. The milk is colder, the curd sets differently. Every cheesemaker around here knows their animals by name. That's not sentimentality — it shows up in the cheese."
Urban affineur checking washed-rind cheese wheels under fluorescent light in a Brooklyn warehouse aging room, hands examining rind texture closely, rows of cheese on wooden shelves
Red Hook, Brooklyn
03

New York City

Priya Nair

Urban Affineur

This month:Washed-Rind Taleggio & Epoisses

Priya spent three years in Burgundy learning the brine-washing technique before opening a 400-square-foot aging room in a converted warehouse two blocks from the water. She checks rinds under fluorescent light every other morning.

"People are surprised when I tell them this is Brooklyn. But the humidity in here is exactly what I need, and the building is old enough that the walls breathe. Location matters less than people think. Attention matters more."
February's Box

Three wheels.
One extraordinary night.

Each box ships in a temperature-regulated liner with a hand-written pairing card from the maker, a tasting guide, and an invitation to the live unboxing event.

Overhead view of three artisan cheese wheels arranged on brown paper with handwritten pairing cards, dried figs, walnuts, and a small honey jar on a marble surface

Ships February 14th

3 wheels · 1 pairing card

Hand-written by the affineur

What's Inside

  • Cabot Clothbound Cheddar

    Greensboro, Vermont · 14 months

  • Sonoma Crottin

    Petaluma, California · 60 days

  • Red Hook Taleggio

    Brooklyn, New York · 6 weeks

Close-up of handwritten pairing card resting against a wedge of aged cheese, ink on cream paper, warm light from the side

"Every card is written the day the box ships."

The Live Tasting

Unbox together.
Meet the maker.
Taste everything.

Every month, subscribers open their boxes on camera in a live two-hour session with the featured cheesemaker. Ask Eleanor why she wraps in cloth. Watch Tomás describe a curd by the sound it makes. Hear Priya explain what a healthy rind smells like. It's the closest thing to standing in the cave.

  • 2-hour live Zoom with the featured maker
  • Your box arrives 2 days before the event
  • Digital tasting guide + pairing notes
  • Recording sent to all registrants
  • Monthly community of 200–400 subscribers

Reserve Your Seat at the Table

Spots fill quickly — we cap each session at 400 subscribers.

No spam. One email per month. Unsubscribe anytime.

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The Perfect Gift

Better than flowers.
Much better than wine.

A single box or a three-month subscription — it arrives as a brown paper parcel tied with twine, with a personal note you write at checkout. They'll remember it longer than anything that wilts or gets drunk.

Send a Box First →
Brown paper parcel tied with twine sitting on a kitchen counter, warm evening light, someone beginning to unwrap it with anticipation
"I sent Wedge to my parents for their anniversary. My mother called me crying — good crying — because the note from Eleanor felt like it was written just for them."
Portrait of Camille Osei, a woman with natural hair smiling warmly

Camille Osei

Chicago, IL · Gifted: 3-month subscription

"My partner and I had been buying the same Manchego from Trader Joe's for four years. The first Wedge box made us realize we'd been eating a photocopy of the real thing."
Portrait of Jordan Castellano smiling, casual setting, warm indoor light

Jordan & Remy Castellano

Portland, OR · Subscribers since January

"I'm a home cook who thought I understood cheese. Wedge's pairing cards taught me more in two months than ten years of cooking shows."
Portrait of Ananya Krishnamurthy, a woman with long dark hair, warm smile

Ananya Krishnamurthy

Austin, TX · Gifted: Single box

4,200+

Active subscribers

38

Makers featured

12

Countries sourced

97%

Renewal rate

As seen in

The New Yorker

"The most considered cheese subscription we've encountered."

Bon Appétit

"Wedge turns a delivery into a cultural event."

Food & Wine

"The pairing cards alone are worth the subscription."

Eater

"Finally, a box that respects how much cheese actually matters."

The next tasting fills in under two weeks.

Reserve Your Seat at the Table