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"


Store Hours

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

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Tastings Gourmet Market


Tastings Gourmet Market
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Roaring 40's
Roaring 40’s Blue Cheese is made entirely from the sweet, pure cow’s milk of King Island cows, making it milder than typical Blues. The texture is smooth and creamy, while the taste is slightly sweet and nutty with a beautiful finish.


Shropshire Blue
A blue cows milk cheese from the United Kingdom, Shropshire Blue is technically a cross between Stilton and Cheshire.

  Stilton
Stilton is a traditional blue with creamy and mellow flavors that make it perfect in salads or sauces and delicious as a dessert cheese.


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


Valdeon
Named best blue cheese in Spain's 2003 national competition, Valdeón is a rich, creamy, intensely flavored blue cheese that is saltier than Stilton yet milder than Cabrales.


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.


Rogue Smokey Blue
Rogue Creamery Oregon Blue was the first blue cheese to made on the West Coast, so the hip and forward thinking cheesemakers at Rogue Creamery thought it only fitting that their blue be the first to be smoked. Rogue Smokey Blue is cold-smoked for 16 hours over Northwest-grown hazelnut shells.


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.


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


Roquefort
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.


Montenebro


Montbriac
Montbriac or Rochebaron is a wonderful French blue gourmet cheese that is very different from many of the softer brie-blue combinations available.


Cashel Blue
Cashel is an Irish blue cheese with a creamy texture and mild flavor.


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


Bay Blue
Chapel Creamery Bay Blue

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