We're pleased to announce our new and improved Cheese Cave, a full-service specialty food and cheese department, featuring the area's most comprehensive selection of American artisanal cheeses, rare and unique European farmhouse cheeses, charcuterie, and fine gourmet food products from around the world.

With a selection of more than 100 of the world's finest cheeses, the Cheese Cave at The Wine Source has set a new standard in Baltimore for selection, service, and quality. We offer a level of service and expertise unsurpassed in the Baltimore metropolitan area. All cheese is available cut to order, fresh off the wheel, and every customer is offered a taste before they buy. The Wine Source has already become THE cheese destination in Baltimore.

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.

Hooligan-
Famous washed rind cheese listed as one of Saveur’s “Top 50 American cheeses”, also one of the cheese monger’s personal favorites. If you love Fontina, Taleggio, Red Hawk , Muenster and the like, you will be devoted to Hooligan.
On Sale - $19.50

Drunk Monk-
A new one to TWS, a beer washed version of Hooligan. Using Willmantic Brew Pub Brown Ale, which is local to the dairy, Cato corner gives you a real taste of Colchester, CT. This guy is gonna be a bit yeasty and fruitier, which shouldn’t be a problem at all!
On Sale - $23.50

Bridgid’s Abbey-
A Trappist style cheese with a rich, medium mild flavor. Bridgid’s is a great melter and a crowd pleaser. Enjoy with hoppy Belgian beers, as you would with any Cato Corner cheese.
On Sale - $16.50

Dutch Farmstead-
Somewhat like Gouda, because it is medium mild, moderately creamy and a bit nutty, which means that you’re sure to find it delicious. Recognized by Saveur in 2005, and Slow Food USA in 2003, as one of America’s best raw milk cheeses, Dutch Farmstead has arrived and is here to stay. If you’re a foodie who’s a secret Gouda lover this cheese is definitely for you!
On Sale - $16.50

Featuring Cowgirl creamery’s Mt. Tam & Pierce PT, get ‘em while they last.

MT Tam-
Organic triple cream that is decadently smooth, thick and just a touch sweet.

Pierce PT-
If MT Tam sounds good, try it surrounded by fresh herbs for a woodsy flavor. Get it while you can, it’s a seasonal specialty.

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!