Tastings Gourment Market & Artisanal Cheese Center

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Annapolis, MD 21403

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Abbaye de Belloc
Abbaye de Belloc (ah-BAY duh Bell-OCK) is a farmhouse-style sheep’s milk cheese from the Abbaye de Belloc, a Benedictine abbey that has made and matured the cheese for centuries. The rough rind is mottled with spots of brown, white and gray and the paste is smooth, semi-firm and dense.

Banon de Chalais
A traditional, creamy, natural-rind cheese made from cow's milk, this cheese takes its name from the market-town of Banon in Northern Provence. Wrapped in chestnut leaves and dipped in brandy the leaves turn brown at its peak ripeness.

Lacking the instantly recognizable “holes” found in other mountain cheeses, Beaufort is richer, creamier and often considered superior in taste to Gruyere, Comté or Emmental.

Bleu d'Auvergne
Bleu d'Auvergne is a moist, creamy cheese with an even spread of veins. The cheese is name-protected (Appelation d’Origine Controlée, AOC), and is produced in the "Massif Central" between Puy-de-Dôme and Cantal, an area characterized by volcanic and granitic soil rich in oligo-elements.

Blue de Gex
The official name of this cheese is Blue du Haut Jura; it is also known by the name of Blue de Septmoncel. It is produced only from the Montbéliardes or Pie rouge de l’Est cows that graze on the mountain grasses and wild flowers of the Jura. The cheese has a mild taste that hints of mushrooms, tarragon and fresh milk.

Brie de Nangis
Brie de Nangis, made just outside of Paris, France, is a milder, buttery brie.

Bucherondin was one of the first French goat cheeses exported to the United States, and therefore has the honor of being what many Americans think of as “chevre”. Semi-soft, with a dense, flaky paste and a white bloomy rind, the assertive flavor of Bucherondin sharpens with age.

A very famous French cheese, Camembert dates back to the 18th century. Camembert is crumbly and soft, becoming creamier over time.

Cantalet cheese is named after the Cantalet Mountains in Auvergne, where it is produced from unpasteurized cow’s milk.

An absolutely wonderful goat’s milk cheese, Caprifeuille is young and mild. Caprifeuille has a chalky texture when young, and a crumbly texture when aged.

Made with cow's milk, this traditional, Brie-style, soft cheese can be eaten both matured and young. When eaten young, it's interior is grainy and coarse rather than smooth. However, when aged, Chaource becomes very creamy, almost liquid.

Comte Marcel Petit
Comté is a traditional, hard cheese with similar characteristics to Swiss Gruyère.

Brillat-Severin referred to Epoisses as the "King of Cheeses". Recognized by its characteristic dark orange rind the cheese has a powerful rich flavor.

Fourme D'Ambert
Fourme D'Ambert is a rich and creamy blue cheese from the Auvergne region of France.

Fromage De Meaux
More than twenty-five litres of milk are required to produce just one wheel of Fromage de Meaux, a brie-style cheese from Seine-et-Marne, France.

Fromage D'Affinois
Similar in appearance to Brie, this French cheese has a bloomy rind and a creamy paste. However, it boasts an even creamier texture and a more buttery flavor, and lacks the earthy, mushroomy taste of Brie.

Valencay Pyramid
An interesting addition to any cheeseboard, the Valençay Goat Pyramid is easily recognized by its distinctive shape and its coating of salted charcoal ash.

Le Chevrot
Also known as French Crottin, this goat's milk cheese is made in the heart of France in the verdant Loire Valley.

Livarot- Grand Aubrac AOC
Produced in the Normandy region of France, this cow’s milk cheese’s distinctive features are its strong aromatic pungency and the bright orange strips of raffia or paper which bind it.

Intensely fruity, Mimolette is popular as a cooking cheese and as a snack to eat with a glass of beer. When young (4 to 6 months), the cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow, nutty taste. Most of the time, however, Mimolette is eaten when aged.

Named for a little farm town in France, this semisoft cow's cheese was originally made with leftover cheese for personal consumption by artisanal cheesemakers. It is easilty recognizable by the line of ash through the middle.

Pierre Robert
Hailing from Ile de France, this bloomy cow’s milk triple-creme is pure buttery decadence—a result of extra cream added at the end of the production process.

Chabichou de Poitou
Chabichou du Poitou takes its name from the local dialect word for 'goat' derived from the Arabic 'chebli'. The size of a wine tumbler, it has crinkly skin and a nice, dense, and chalky paste that melts in the mouth. It is firm and complex with a lingering, tangy finish.

Pont L'Eveque
Pont L’Eveque is one of the renowned triumvirate of glorious cheeses from the Pays D’Auge in Normandy.

Roquefort, the quintessential blue cheese, has been made for centuries exclusively in the Aveyron district of south central France. This piquant, richly-flavored, creamy, crumbly, sheep’s milk blue melts in your mouth.

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