Cheese Shop Offering a level of service and expertise unsurpassed in the Baltimore metropolitan area, The Wine Source has become THE cheese destination in Baltimore. All cheese is available cut to order, fresh off the wheel, and every customer is offered a taste before they buy.
 In addition to our fantastic cheese selection we offer fresh-baked breads from Bonaparte Bakery, specialty olive oils, small batch vinegars, assorted cookies and crackers, cured meats, and whole bean premium roasted coffees. Our Chocolaterie features luxury, hand-made truffles and chocolates from Maryland's own Kirchmayr Chocolates, in addition to gourmet domestic and imported chocolates crafted by some of the world's best chocolatiers.
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 A seasonal cheese, this limited availability product is only produced in the summer. This milk is taken from the Beemster cows during the late-March milking--the creamiest milk of the year. This is the only milk used to create Graskaas, an exceptional Gouda-type cheese enrobed in a vibrant, green rind. During the limited "first grazing" period, enough milk is collected to craft just 2,000 wheels of Graskaas; only half of which are exported to the US. Made in the beginning of April and aged for one month, the recipe for Graskaas dates back to 1901. $12.50/lb.
 Taking its name from the symbol of the Welsh flag, Red Dragon is a blended Cheddar with mustard seeds and ale, and is coated in a bright red wax. A semi-firm cow's milk cheese, Red Dragon combines the subtle sharpness and depth of natural mustard with the moist, tanginess added by the traditional Welsh brown ale. We recommend this cheese with a hearty cracker and—what else?!—Brown Ale! $18/lb.
Beemster XO Aged Gouda- Beemster XO is wonderful with port wines, as well as sweet whites, such as a Riesling. XO can also be grated and used as a wonderful alternative to Parmesan for pastas."
Beemster Goat Gouda-
Beemster Lite Matured-
Belletoile Brie-
 The folks at 5 Spoke Creamery in Pennsylvania have a new winner on their hands with their 'Welsch Cheddar', modeled after Caerphilly, this cheddar is rich and creamy and full of soft lactic tanginess. Crafted from all raw Jersey cow's milk. Perfect for eating out of hand, or in a sandwich. $12/lb.
Cypress Grove Truffle Tremor-
 We’re bringing in two of these delectable Utah born raw milk cheeses for you to try this month: Barely Buzzed-This is one of the coolest flavored cheeses I’ve tasted in awhile. It’s creamy and nutty with a hint of butterscotch, but most of its intrigue comes from a rubbing of ground coffee and French lavender buds over the surface of the cheese. The effect is an unexpected coffee aroma that makes your mouth water, followed by a lusciously melting flavor reminiscent of Gruyere, cheddar and good aged Gouda. $18.50/lb.
Seahive-Specially crafted to show what Utah has to offer. Local salt and honey work their magic on the luscious jersey cow’s milk. The cheese retains it’s curdiness, making it pleasantly chewy and very fresh tasting. Better than the sum of it’s parts.
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 In 1997, La Panzanella began to experiment with classic regional recipes, using locally available ingredients. As the final result, an herb-infused rustic cracker was developed, and the Croccantini (the Italian translation for “Crunchy Little Bite”) was born. Made with all natural ingredients and certifed Kof-K kosher and parve, La Panzanella’s artisan crackers are carefully mixed and formed by their dedicated bakers. Croccantini are an ideal snack food or accompaniment to cheese, dips, spread and soups, or as an additional offering in the breadbasket. Croccantini add gourmet cachet to any table.
 Hand-picked and pressed by the Pierrakos family for four generations, this 100% Koroneiko Extra Virgin Olive Oil represents the highest standard in oils. Located near the sandy beaches of the Southern Pelopennese in Greece, the family olive estate is surrounded by orange groves, making Laconiko not only extremely buttery and low in acidity but also uniquely fruity. Drizzle this delicate oil over vegetables and salads or simply pair it with fresh bread! Sale $11.99/250ml (reg. $12.99/250ml) $18.99/500ml (reg. $19.99/500ml)
Montevecchio Chilean Olive Oil-
Olives-
I get lots of questions each week concerning the best way to store cheeses at home. Here’s what I’ve found to be the best method for keeping cheeses as fresh as the day you bought them. First-Cheese is a delicate and highly perishable product. They have a window of peak flavor and once past that they start to deteriorate quickly, just like fresh produce. For most cheeses this window is 1-3 weeks from the time they are cut from the wheel. If you want to get the most out of your $20 per pound cheese, ask us to cut your cheeses fresh that minute! This will ensure you start with a piece with lots of life left in it. Plus, we can wrap it in butcher paper, which allows the cheese to breathe while protecting it from drying out. The pre-cut and plastic wrapped pieces we offer are only a convenience for hurried shoppers so if you have the time-get it cut fresh! Would you buy a bottle of wine we opened 2 days ago? Second-Cheese hates plastic wrap. Get it out of there and re-wrap with wax or parchment paper or even aluminum foil, anything but plastic wrap! Third-Cheeses are happiest in a cave, so make one! All you need is a Tupperware-style container and a moist paper towel. Place your properly wrapped cheeses in the container and drape a moist paper towel over them. Open the container each day or so and make sure the towel is still moist. You might want to keep a separate one for your stinky or blue cheeses because otherwise all of your cheeses will be blue. Your cheeses will stay happy and delicious for about 2 weeks, depending on the cheese. A soft cheese like Brie should last about a week; a hard cheese like Parmigiano Reggiano could last at least a month. Your mileage may vary. You can find Baltimore’s best and largest selection of American artisan cheeses and finest quality cured meats right here in Hampden at The Wine Source!
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