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Wedge Magazine

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Wedge Magazine

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4 issues per year.
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Current Issue

Issue 04,  released 19/06/2026
(29 in stock)

Features: Cheese, Cheese Making, Gennaro Contaldos, Cheese Around World, World of Cheese, Donkey Cheese, Toastie Recipes, Ukrainian Cheesemakers, Cheese Across Europe, Italian Culinary

inc. p&p to United Kingdom
Next Issue: Next Issue, Date TBC

At Wedge, we believe that cheese is more than food – it’s a story, a craft, a culture – and it’s our obsession.

For over 40 years, the Guild of Fine Food has been a trusted voice in cheese, guiding makers, sellers, and curious eaters on a journey of discovery. We’ve tasted with experts, listened to makers, and explored the world one wheel at a time.

Our mission is bold: to redefine cheese as a force for good. To celebrate its origins and the people behind it. To spark conversations that go beyond the plate – touching taste, health, sustainability, and community.

Wedge is a destination – the global home for all things cheese. Through intelligent storytelling, beautiful design, and a deep respect for tradition and innovation, we invite the world to learn more, love more, and taste more.

If it matters in cheese, it starts here. And everyone’s welcome.

Buy a single copy of WEDGE or a subscription of your desired length, delivered worldwide. Current issues sent same day up to 3pm! All magazines sent by 1st Class Mail UK or 48 Hour tracked UK & by Airmail worldwide (bar UK over 750g which may go 2nd Class).

Our issue 4 of Wedge features a tour of Serbia (including the famous donkey cheese), toastie recipes, an exploration of classic regional pairings from across Europe, Italian culinary royalty Gennaro Contaldo, a first-hand account of how Ukrainian cheesemakers are faring, a glimpse into the world of affinage (maturation), and – as you can see from the cover – making a very permanent commitment to cheese.

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