Tastings Gourment Market & Artisanal Cheese Center

Clock Tower Place
1410 Forest Drive, Suite 2
Annapolis, MD 21403

"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

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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.

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.

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

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.

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.

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.

Sweet Grass Dairy Green Hill
Green Hill is a pasteurized, soft-ripened, cow’s milk cheese with a Camembert-style bloomy-rind. Green Hill is the shining star of the Sweet Grass Dairy line of cheeses from Georgia made by Jeremy Little and Desiree Wehner.

Brebirousse d'Argental
A sheep’s milk cheese from the Lyon region of France, the Brebirousse is a lovely soft and creamy aromatic cheese. It spreads wonderfully on a sliced baguette and pairs with both a crisp dry white and a sweet ice wine.

Brie de Nangis is smooth and has a slightly chalky center that becomes creamy with age. Packed in a nice little wooden box, it leaves France and lands in our specialty cheese shops in prime condition

Kunik is a unique and voluptuous triple cream cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat's milk and jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.

Like all the artisanal cheeses of the Brie family, the best Coulommiers are made from pure, high-quality cow’s milk of local herds. Encased in a thin rind of bloomy white mold, the creamy paste has the color of freshly churned butter and tastes milky with a slight nuttiness.

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.

The creation of Fougerus came about more by chance than design. Robert Rouzaire (who also invented Pierre Robert and Jean Grogne), was trying to perfect a new cheese, and, frustrated with a persistent flaw on the white, flossy rind, placed a dried fern on top to hide the blemish. The word for fern or bracken in French is "fougere."

Mothais-sur-Feuille is named for the town of Mothe-Saint-Heray, located in the Poitou-Charantes region of western France--an area well known for its goat's milk cheeses.

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