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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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.


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.


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


Bruder Basil
Made from partially-skimmed cow's milk, Bruder Basil is a simple, mild, smoked Trappist-style cheese.


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.


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


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.


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.


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


Livarot- Grand Aubrac AOC
Produced in the Normandy region of France, this cow’s milk cheese’s distinctive features are its strong aromatic pungency and the bright orange strips of raffia or paper which bind it.


Saint-Nectaire
Saint-Nectaire is a pressed, uncooked cheese made from Salers cow's milk in a circular in shape. The finished cheese has a grey/brown rind, with white, yellow or red patches that surround a semi-hard pâte creamy in appearance.


Etorki
Etorki is a semi-soft cheese made in the Basque region of France. Similar to Petit Basque, Etorki is also made of pure sheep’s milk, and has a mild, creamy flavor.

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


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

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