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blog Category: Cheese of the Month

5 Spoke Creamery Cheese

posted on June 29th, 2016 by Carl Smith

Great cheese starts with great milk. At 5 Spoke Creamery, all of their cheeses are handmade in the farmstead tradition (produced on site with a closed herd) from the raw milk of grass-fed cows. The milk comes from Holstein cows that are free of pesticides and hormones. They milk the cows at 4:00 am and make the cheese at 9:00 am. Incredibly fresh milk is always the base of this delicious cheese. Grass-fed cows are allowed to roam, consuming a diet of a variety of grasses, herbs, flowers, and weeds. The raw milk from these grass-fed cows has a depth of flavor, or terroir, that cannot be  duplicated. In our Cheese Shoppes, we offer a few varieties of 5 Spoke Creamery Cheeses. These will make a fine addition to your 4th of July cheese platters: Herbal Jack A creamy and crumbly answer to English Cotswold. Made with a local mix of garlic and chives, Herbal Jack’s delicately tangy bright spring flavors set it apart from other cheddars. Tumbleweed A cross between a Cantal Fermier… Read More

Cheese of the Month – Bent River Cheese

posted on April 26th, 2016 by Carl Smith

Bent River is Alamer Cheese Co.’s flagship cheese, made in the style of Camembert.  Named after the sharp turn of the Minnesota just a few hundred yards from their production site, it is released at five weeks. Over the next six weeks or so, the cheese will ripen to full maturity. During that time, the texture and flavor profile will change (and better with age), but at all stages you’ll have a Camembert that will rival the best around. Initially, there will be a layered “button” of unripened cheese in the center. As the cheese ages, the button will ripen and you’ll have a smooth paste throughout. The ideal time to eat depends on your preference: as the weeks go by, the flavor profile will change with a mushroom-like aroma and taste leading the way. A slight press of your thumb in the top-center of the cheese will tell you a lot: at full ripeness, the indent will not recover. Unwrap the cheese and allow it to come to room temperature; at least a half-hour before… Read More

Citrus Ginger BellaVitano

posted on February 29th, 2016 by Carl Smith

Sartori has had great success with their line of flavored Bellavitano, which are true American Originals. Rubbing wheels with herbs, extra virgin olive oil, spices, and tea; other wheels are brined in various tasty solutions from rum to merlot to raspberry ale to top-shelf cognac; all of which are mouth-wateringly delicious. No need to travel to the South Pacific to be immersed in the flavors of citrus, ginger, and a hint of sesame.  Escape with this creamy BellaVitano cheese and savor its delightful lingering spice. Try Citrus Ginger Bellavitano with the following pairings: Foods – Almonds, Raisins, Crusty Artisan Bread, or Smoked Meats Wine - Light Red Wine, Chardonay, or Prosecco Beer - Wheat Beer, Cider, or Pilsners Citrus Ginger BellaVitano® Shrimp Alfredo Ingredients: 1 package fettuccine (16 oz.) 1 wedge Sartori Citrus Ginger BellaVitano®, shredded 1 pound raw medium shrimp (peeled, deveined and tail off) 1 1/2 tablespoons minced garlic 1/3 cup diced roasted red… Read More

Cheese of the Month – Black Diamond 5‑Year Cheddar

posted on December 1st, 2015 by Carl Smith

At five years of age, Black Diamond Cheddar cheese’s salts form into small, crunchy grains that give the cheese a rich, crumbly texture. This texture, in combination with the cheese’s remarkably complex flavor and trademark sharpness, makes Black Diamond 5-year Cheddar a high quality specialty cheese that aged Cheddar connoisseurs love. Indulge yourself and try in your favorite mac and cheese, quiche, or omelet recipe; or all by itself as a snack. Enjoy Black Diamond 5-Year Cheddar while it's on sale for $8.99 lb, December 2 – 17, 2015. Black Diamond Cheese Limited is an established Canadian cheese company that’s been satisfying cheese cravings since 1933. Founded by Robert F. Hart, it began as Belleville Cheddar Cheese Limited with the purpose of exporting aged Canadian cheddar to a cheese-loving British market. Though still located in Belleville, Ontario, the name changed to Black Diamond. The significance of the name stems from the cheese making process; the cheese is… Read More

Cheese of the Month – Rogue Creamery Caveman Blue

posted on October 29th, 2015 by Carl Smith

This month's Cheese of the Month shines a spotlight on one of Rogue Creamery's most distinctive blue cheeses - Caveman Blue. This cheese is rich, balanced, and robust due to its surface ripening. It's sweet and fruity with vanilla tines and earthy notes. It's a savory cheese with no tang at all - very smooth and mellow. This blue spent the most time in development, literally taking years to perfect and replicate. When it was time to release, Rogue Creamery knew the name had to measure up to the delicious result and to reflect some aspect of their local Southern Oregon landscape. Grants Pass, a small town about 25 miles west of Central Point, is known as the Home of the Caveman. The town takes this designation so seriously that, in 1971, a 17-foot tall caveman statue was erected as a town sentinel and celebrating close proximity to Oregon Caves National Monument. Caveman Blue is produced in the same room as the rest of Rogue Creamery's blues, but the aging is quite different from… Read More

Cheese of the Month – The Red Witch

posted on October 6th, 2015 by Carl Smith

Mrs. Zuehlke, an avid cheese lover, is behind the creation of The Red Witch raw milk Alpine cheese. Each February, Carnevale is celebrated by many countries all over the world immediately before the Christian season of Lent. People celebrate by dressing in costume, attending street parties, and enjoying lots of great food and drink. Mrs. Zuehlke wanted to create a cheese for the festivities that would pair well with wine, beer, or spirits, and that would be nice for the long evenings. On this quest, she contacted acclaimed cheese maker, Christian Oberli, and they met at the main train station restaurant in Berne, Switzerland to discuss their plan. A few months later, The Red Witch was born! Made with raw cow's milk, the 13- to 14-pound Red Witch is an alpine style cheese, much like Appenzeller. This large, firm, cheese is repeatedly washed with brine as it ages, producing nutty and meaty aromas. Red Witch, in accordance with its name, gets a paprika rub as well. The cheese is aged 6… Read More

Cheese of the Month – Champignon Grand Noir

posted on August 28th, 2015 by Carl Smith

Exquisite Texture, Luxurious Flavor. Grand Noir is the cheese to create a memorable taste sensation. This wonderful blue cheese is a masterpiece in the cheese-making art, born of the passionate craftsmanship that Käserei Champignon experts have been practicing for over a century. Grand Noir is made with high quality pasteurized cow’s milk from Swiss Brown Cows that graze in the Allgau region of Bavaria, Germany. Aged for several months in its waxy black mantle, like wine in a cask, Grand Noir’s distinctive flavors and aromas are sure to please even the most discerning palates. Grand Noir is ideal for fine dining, top-quality cheese platters, or to accompany high-class drinks. It is gluten-free, lactose-free and rBGH free. Stop by Bristol Farms during the month of September for a sample. We think you'll be pleased Read More

Cheese of the Month – Fromager d’Affinois with Garlic & Herbs

posted on July 1st, 2015 by Carl Smith

Fromager d’Affinois is one of the top selling cheeses in the US for very good reason. The renowned Guilloteau Dairy in the French Rhone-Alps takes traditional Brie production, and with their innovative ultra-filtration process, gives their brie-style cheese the texture of a triple crème – so creamy, silky, and luscious. This additional step of filtering the pasteurized cow’s milk, prior to adding the microbial rennet, removes excess water and creates a curd with a higher concentration of nutrients, proteins, and flavors compared to other similar cheeses. The process also accelerates the ripening period to only 2 weeks. A blend of garlic and herbs has been added to Fromager d’Affinois, giving the flawless, tender bloomy rind a beautiful sprinkling of earthy green and the slightly sweet, buttery paste a strong, yet not overpowering, succulent flavor. This truly addictive cheese pairs best with rich white wines, sparkling wines, and Champagne, and is simply divine spread on a… Read More

Cheese of the Month – Il Forteto Pecorino Tuscano DOP

posted on June 1st, 2015 by Carl Smith

Our cheese of the month for June comes all the way from Italy! Produced by artisan cheese makers located in the heart of the Maremma region of Tuscany, Il Forteto Pecorino Toscano DOP is made with aromatic sheep’s milk that comes from the area of Grosseto. Il Forteto Pecorino Toscano DOP ("Protected Designation of Origin Product") is one of the few Tuscan pecorino cheeses to be recognized by the European Union. Il Forteto Pecorino Toscano DOP is aged a minimum of 3 months. With its intense, intoxicating aromas, the flavor is a pleasing blend of sweet and slightly spicy notes. The texture is semi-soft with a compact consistency. This cheese pairs perfectly with any dried salami, honey, fresh or fried fava beans. Enjoy Il Forteto Pecorino Toscano DOP while its on sale - save $7.00 lb June 3 - 16, 2015 Read More

Cheese of the Month – Cabot Creamery Lamberton Cheddar

posted on April 28th, 2015 by Carl Smith

We are proud to present Cabot Founders’ Collection Lamberton Cheddar as Bristol Farms' Cheese of the Month for May. The Founders’ Collection cheese is made in the original style of the cheese makers who founded Cabot in 1919. Lamberton Cheddar is a British-style cheddar cheese. This cheddar boasts caramelized notes and a buttery bite. This cheese is hand-selected and aged. Lamberton Cheddar is both savory and sharp with a buttery-smooth texture. In a nutshell, this masterpiece sets the standard for 'The World's Best Cheddar.' Lamberton Cheddar is currently in our Passport to Savings where you can take advantage of a 75¢ savings per pound through May 26, 2015. Sale price is reflected on the shelf tag Read More

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