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.


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.


Gruyere
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex with age.


Serra de Estrela
Made with cardoon thistle, raw sheep’s milk, and salt, Serra da Estrela is a soft, gooey delight with a big flavor.


Bayley Hazen Blue
Bayley Hazen Blue is a natural rind, blue cheese from the raw milk of Ayershire cows at pastoral Jasper Hill Dairy. Based on the recipe for Stilton, Bayley Hazen Blue is made with whole raw morning milk every other day—the morning milk is lower in fat. It has a woody natural rind reminiscent of tree bark, and a firm, dry paste with an aggressive blue flavor.


Fiscalini Bandaged Cheddar
Fiscalini Bandaged Cheddar is a raw milk cheese produced using traditional methods and aged at least 16 months before release in limited quantities. This is a true farmstead cheese and sings with a luxurious balance of buttery, grassy, and savory flavors.


Grafton One Year Cheddar
Aged for one year, Grafton's premium Cheddar is made with unpasteurized Jersey cow milk for maximum flavor and richness.


Constant Bliss
Constant Bliss is a raw cow cheese made on Jasper Hill Farm in Greensboro, Vermont. Made in Vermont by Andy and Mateo Kehler at Jasper Hill Farms, these small cylindrical wonders always make me smile.


Beaufort
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.


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


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


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


Morbier
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.


Tomme de Savoie
Tomme de Savoie features a semihard consistency that melts in your mouth when ripe and has a mild, delightfully nutty flavor.


Manchego


Green Fields
Green Fields is a semi-soft cheese made from whole raw cow’s milk made in Cleveland, Wisconsin by Saxon Homestead Creamery, a fifth generation dairy farm


Rogue River Blue
Rogue River has flavors of the terroir including hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears.


Talbot Reserve
Talbot Reserve is in a different category of cheddars. Made with fresh raw milk from grass-fed Jersey and Holstein cows, it is shaped into a square block and aged for over 12 months.


Bay Blue
Chapel Creamery Bay Blue


Balarina 2 Yr Goat Gouda
Balarina 2 Yr Goat Gouda


Haystack Mountain Sunlight
This excellent table cheese is a semi-hard, raw milk cheese, which has been aged for 60 days. Mildly piquant, has a sweet gamy flavor, aided by its semi-hard texture, which becomes creamy.


Haystack Mountain Queso de Mano
Queso de Mano, our first raw milk cheese, has a robust, nutty flavor with herbal hints. It is aged for a minimum of four months.

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