Michelle and Stevie Webb Bring European Flair to a Small American Town
A European wine and cheese bar in the small town of Carrboro, North Carolina? Absolutely. Michelle and Stevie Webb are “cheese entrepreneurs’’ in my home state of North Carolina. Having evolved from a two-person farmers’ market stall to the Cheese Shop, the Triangle’s only cut-to-order establishment, Michelle and Stevie’s ventures have influenced not only a town of 20,000 people, but the entire state. Unsurprisingly, their series of “Speakcheesy” dinners in a speakeasy bar consistently sells out.
Their success is a fusion of complementary skills. Michelle brings over 20 years of experience in public relations and marketing while Stevie, originally from Great Britain, offers some serious cooking chops. He trained as a chef at London’s prestigious Leiths School of Food and Wine and worked as a cheesemonger at the Greene Grape Provisions in Brooklyn. The common denominator is their shared passion for amazing cheese. I squealed when I discovered some of my favorite (and rare) cheeses from the Netherlands in their shop.
“We 100 percent saw a gap in the market when we moved here from New York,” says Michelle. “And being able to bond so early on and quickly with our friends at Belltree Cocktail Club, and Paula de Pano from Rocks and Acid Wine Shop, really amped up the concept into a truly one-of-a-kind experience,” she says. From there, an influx of people began to drive in from Durham, Raleigh, Wilmington, and even regulars from Seattle who planned trips around the dates.
“The first-ever Speakcheesy was so rough and ready, I had a flippin’ sandwich for the main course,” notes Stevie. “Admittedly, it was a phenomenal sandwich, the best jambon beurre this side of the Trocadéro—and I’ll stand by that, but a sandwich nonetheless,” he adds. “By the end of the year, we were doing lobster with Brabander Reserve and caviar with 30-month Comté.”
In June 2024, the duo announced their next iteration: Wedgewood Cheese Bar, a 2,000-square-foot space in the historic Carolina Car Wash building, with a 15-seat cheese bar, an 18-foot cheese case, and a mezzanine with ample space for dining tables, opening fall 2024.
“We’re calling it a ‘farm-to-bar menu,’ which means taking inspiration from those great European cheese shops and small, friendly restaurants, past and present,” says Stevie. Wedgewood is a mix of British flair with a nod to Michelle’s obsession with the blue and white porcelains of the world. “Much like countries and regions around the world have signature porcelain or tile (Greece, Spain, Colonial America, France, China, Portugal), they also have distinct cheeses that reflect their culture, terroir, and commerce,” she says. “We might be the only stand-alone cheese bar in North Carolina, but we’ve taken inspiration from all the greats in the Southeast: LaBodega by Cúrate in Asheville, Truckle Cheesemongers in Richmond, goat.sheep.cow. in Charleston, Orrman’s Cheese Shop in Charlotte, and Greys Fine Cheese and Entertaining in Nashville,” says Michelle.
The idea is to transport diners back to the Old World. “For me, the inspiration [for Wedgewood] comes from growing up in Britain and Europe,” says Stevie. “When I was young, you didn’t just go to the supermarket—you went to the greengrocer for your veg, the butcher for your meat, the fishmonger for your fish, and the cheesemonger for your cheese,” Stevie reminisces. The nostalgia for a time when each shop was a sensory adventure and a meaningful connection to the people and the products is what defines Wedgewood. “It wasn’t going shopping, it was an experience, and that’s what I want people to feel when they come to Wedgewood,” he adds.
The glass case is a treasure trove for cheese aficionados, offering an array of rare and hard-to-find specimens. “People often ask me what my favorite cheese is, and it’s impossible to choose one favorite,” says Stevie. Expect cheeses that almost went extinct, such as Abbaye de Belloc or Bismark II. “I got my hands on one of the first raw-milk Montgomery’s Cheddar to have hit these shores in a very long time, thanks to my good friends at Neal’s Yard Dairy, who also got me some Baron Bigod after a year of pleading with them,” Stevie says with a laugh. “I’m extremely excited to see how much Brabander Reserve I get allocated this year.”
As for the ever-rotating food menu, think small plates with local produce, including the best meats and cheeses from around the world. Friend and sommelier Paula de Pano will bring some stellar wine pairings. Cheese-forward dishes such as burrata and seasonal produce will shine, as well as a simple-yet-delicious cheese toast with a stellar UK cheddar. Stevie’s favorite, a proper British ploughman’s lunch (a hunk of cheese, crusty bread, and pickled onions), and heartier dishes such as gnocchi with guanciale and sauerkraut will also grace the menu to showcase the versatility of cheese. Ultimately, the wish is for cheese fanatics, newbies, and everyone in between to waltz into Wedgewood and experience the marriage of a little European café and quintessential Southern hospitality—like the Cheers of the cheese world. Stevie imagines a place where people meet up after work for a glass of wine, delicious food, and endless laughs, forgetting the troubles of the day. “I love to recreate those feelings and create new ones for our friends and guests,” he says.
