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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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.


Garrotxa
Garrotxa is a goat's milk cheese appreciated for its milky flavor highlighted by a hint of nuttiness.


Bijou
“Bijou” is French for “jewel” and this cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese. Bijou is made in Vermont by Allison Hooper of Vermont Butter and Cheese Company.


Coupole
An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of the Bijou and Bonne Bouche, yet in the landscape of cheese varieties, it stands out as a distinct goat cheese


Cypress Grove Midnight Moon
Midnight Moon has a rich, nutty taste, and a lovely ivory paste.


Bucherondin
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.


Caprifeuille
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.


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.


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.


Montenebro


Cypress Grove Humboldt Fog
Made by Cypress Grove Farms in northern California, Humboldt Fog is a mold-ripened goat cheese with a layer of vegetable ash in the center.

  Goat Gouda
Goat Gouda is a mild, sweet, and slightly nutty goat's milk cheese from Holland.


Cypress Grove Truffle Tremor
Cypress Grove Truffle Tremor is a soft, bloomy-rind goat's milk cheese, studded with beautiful black truffles.


Murcia Al Vino
This semi-soft, Spanish goat's milk cheese is aged in red wine for a beautiful color and flavor.


Cypress Grove Purple Haze
Purple Haze is a small disk of fresh goat's milk cheese, infused with lavender and fennel pollen.


Honey Goat
Honey Goat is a soft and creamy Belgian goat cheese with a touch of sweet honey.


Bonne Bouche
Bonne Bouche is the “flagship” of the signature line of artisanal goat cheese made by Allison Hooper, cheesemaker at Vermont Butter and Cheese Company. This hand ladled, ash-ripened cheese, “Bonne Bouche”, literally means “good mouthful”.


Il Caprino Tartufo


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


Monocacy Ash
Monocacy Ash is a soft-ripened half-pound cylindrical shaped artisanal soft-ripened cheese, produced in small batches by Diane Kirsch (the last name is German for "Cherry")


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.


Queso Leonora
The shape is known in Spain as pata de mulo (mule's leg), and the compact, semi-soft paste is covered by a rustic, natural-mold rind. This is a light, flaky goat’s milk cheese that is tangy, robust and nuanced, with notes of black walnuts, and a lingering, electric finish.

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