Tastings Gourment Market & Artisanal Cheese Center

Clock Tower Place
1410 Forest Drive, Suite 2
Annapolis, MD 21403
410-263-1324

"Adjacent to Wine Cellars
of Annapolis"


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Mon-Fri 10am-7pm
Sat 10am-6pm
Sun 11am-5pm

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Tastings Gourmet Market


Tastings Gourmet Market
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Asiago
Asiago is a hard cheese made from whole fresh cow's milk and aged skimmed milk. Taste and texture vary with age from mild and soft to smooth, compact and sharp. Asiago is the perfect cheese to accompany slices of artisanal salami, crusty bread, and a fruity red wine, such as Dolcetto d'Alba.


Brunet
Brunet is one of the many fresh Piedmontese cheeses that are so delicate they must be transported in cupcake holders. This cheese has a supple coating of mold with a dense, almost flaky paste and a runny, creamy texture towards the rind.


Cravanzina
Hailing from the Alta Langa, an agricultural region famous for Barolo, Barbaresco and Asti wines, Cravanzina is a round, soft-ripened cheese that is artisinally hand-made from a careful blend of local cow and sheep's milk.


Crucolo
Crucolo is an Artisanal cheese produced in the Trentino region of northern Italy. Pale straw yellow in color, it has a deep rich butteriness with a surprisingly tangy finish.


Fontina Val D'Aosta
Fontina is dense, smooth and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey.


Gorgonzola Piccante
Gorgonzola Piccante is a formidable cow’s milk blue cheese from the region north of Milan.

  Grana Padano
Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly. It is produced in the valleys of the Po and Reno rivers by curdling the milk of cows who are fed on green and dried forages. Grana Padano is a cylindrical, cooked, semi-fat hard cheese which is matured slowly. It may be used as a table cheese or for grating


La Tur
Made from mixed milk -- cow, sheep and goat -- La Tur has a fluffy, mousse-like texture when ripe.


Parmigiano Reggiano
Parmigiano-Reggiano is a traditional, unpasteurized, hard cheese made from skimmed cow's milk.


Pecorino Vechio
Pecorino Vechio, aka Pecorino Grand Old Man, is aged for over 15 months. This outstanding pecorino develops a full, rich, nutty and fruity flavor.


Pecorino Toscano
Pecorino Toscano is produced in the Tuscany region and makes an excellent table or grating cheese.


Robiola Rocchetta
A blend of cow's, sheep's, and goat's milk, Rocchetta has a creamy texture and smooth mouth feel created by affinage of only eight to ten days.


Trentingrana
Trentingrana has a rich, full-bodied flavor with a granular texture clearly differentiating it from other soft-textured Italian cheeses.


Vento D'Estate
Vento D’Estate wheels are aged under a blanket of hay, so its waxy rind has bits of hay clinging to it.


Moliterno


Cacciatore
Small and delicate, Cacciatore is considered the ultimate finger food. Nothing fancy, just fantastic.


Tallegio
One of Italy's prized cheeses, Tallegio is so unctuous and perfect yet many cheese lovers avoid it because of its big odor.


Galloni 16 Month Prosciutto
Galloni 16 Month Prosciutto - also known as Red Label - is sweet to the palate. Galloni Prosciutto is a perfect example of prosciutto aged in the pure sweet air of Parma.


Il Caprino Tartufo


Six-year Balsamic Vinegar by Maletti


Amarena Cherry Jam by Ca Di J' ami
NEW! This luscious, fresh conserve is composed of crushed dark cherries from Morra in Piemonte. It resembles chutney but is as wonderful an accompaniment to cheeses and breakfast pastries as it is to meats. #6150CAJ Size - 10 oz. jar


L'Ulivo Sheep Milk
L’Ulivo sheep’s milk cheese is the result of an 18th century cheese-making process that originated in the caves of Villa Corte. In the silent, half-lit cellar, a slow fermentation process gives way to a cheese characterized by a pleasant, mild taste and the distinct fragrance of olive trees.

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