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.


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.


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


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.


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.


Thomasville Tomme
Straw-colored with a mellow flavor and buttery texture, Thomasville Tomme can be used in a variety of applications.


Abbaye de Belloc
Abbaye de Belloc (ah-BAY duh Bell-OCK) is a farmhouse-style sheep’s milk cheese from the Abbaye de Belloc, a Benedictine abbey that has made and matured the cheese for centuries. The rough rind is mottled with spots of brown, white and gray and the paste is smooth, semi-firm and dense.


Banon de Chalais
A traditional, creamy, natural-rind cheese made from cow's milk, this cheese takes its name from the market-town of Banon in Northern Provence. Wrapped in chestnut leaves and dipped in brandy the leaves turn brown at its peak ripeness.


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.


Chaource
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.


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


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.


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.


Five Year Gouda
This five-year aged gouda is deep caramel in color, crunchy and flaky, yet meltingly smooth on the tongue.


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


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


Kerrygold Irish Cheddar
Kerrygold Irish cheddar boasts a delightfully distinctive character which is ideally suited to cheeseboards and parties.


Beecher's Flagship Reserve Cheddar
Beecher’s Flagship Reserve is a true, American farmstead cheddar and sings with a luxurious balance of buttery, grassy, and savory flavors. It is made only on days when the milk composition is just right .


Affidelice
Affidelice (ah-FEE-duh-lees) is a washed-rind cow’s milk cheese from the Chablis region in France. It has a soft paste with a moist, orange rind and is packaged in a small, wooden box.


Coulommiers
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.


Cheese Template


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.

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