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


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.


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


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.


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.


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.


Epoisses
Brillat-Severin referred to Epoisses as the "King of Cheeses". Recognized by its characteristic dark orange rind the cheese has a powerful rich flavor.


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.


Morbier
Named for a little farm town in France, this semisoft cow's cheese was originally made with leftover cheese for personal consumption by artisanal cheesemakers. It is easilty recognizable by the line of ash through the middle.


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.


Pont L'Eveque
Pont L’Eveque is one of the renowned triumvirate of glorious cheeses from the Pays D’Auge in Normandy.


Tomme de Savoie
Tomme de Savoie features a semihard consistency that melts in your mouth when ripe and has a mild, delightfully nutty flavor.


Gres de Voges
Gres de Voges is a soft little cheese with an edible orange rind comes from Alsace in France. Think of it as a milder, creamier style of Munster.


L'Edel de Cleron
L'Edel de Cleron is a pasteurized-milk version of the acclaimed Vacherin Mont d'Or from France and Switzerland. It has a Brie-like bloomy rind when young.


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


Munster Gerome
Although the scent of this cheese may be strong enough to scare away werewolves, its rich concentrated flavors make it a favorite amongst those who love full-flavored hearty cheeses.

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