Let us introduce you to Paski Sir Cheese, a sheep milk cheese from the Croatian island of Pag. It is regarded as the most famous of Croatian artisan cheeses. Paski Sir looks like an aged Parmesan with a thick, honey-colored rind and flecks of protein crystals, but the smell and taste are a bit nuttier and brighter with hints of melon, spruce, and citrus.
The long, low lying rocky terrain of the Adriatic island of Pag, with its eastern skyline dominated by the Velebit mountain range, creates its own unique micro climate. Above the Velebit, hot and cold air amasses producing the infamous Bura, a powerful, cool, dry wind that whips up the surface of the sea. Water droplets are sprayed across the surface of the land, and the wind leaves a dry residue of sea salt which is scattered all over the Island of Pag, turning the pastures into white salty fields.
In these conditions, wild herbs flourish on the island. Wormwood, Rockrose, Mint, Immortelle, Lavender, and Dalmatian Sage are all… Read More
During our Foods from Around the World tribute, Bristol Farms is proud to feature an extensive collection of olive oils from around the world. When you visit the store, it can be an intimidating task to determine which olive oil to purchase unless you have become accustomed to a particular one. Well, we're here to help you explore the many varieties of olive oils we have to offer from all corners of the globe. Bristol Farms will be conducting an Olive Oil tasting featuring fine extra virgin olive oils from three different regions: Catalan, Spain; Sardinia, Italy; and Tuscany, Italy. The oils that will be featured in the tasting are San Giulaiano Unfiltered Extra Virgin Olive Oil, from Sardinia; L Estronell Extra Virgin Olive Oil, Catalan, Spain; Pons Extra Virgin Olive Oil, Catalan, Spain; and Badia Coltibuono Extra Virgin Olive Oil, Tuscany, Italy. We invite you to stop by and taste the distinctive taste of each oil. Perhaps you will come away with a new favorite!
The tastings will… Read More
If you've ever been to Italy, you know chowing down on lots of pizza is a must! There is just something about the way Italians make pizza; the thin perfectly baked dough, light sauce, and perfect proportion of fresh ingredients...it's divine to enjoy, especially with the backdrop of cities such as Rome, or Naples. While finding good, authentic, Italian-style pizza here in the states can be done, it can be a challenge, especially in the frozen aisles of a local grocer. Well, not anymore! We've scoured the countless options of bringing in the most delicious and authentic Italian made pizzas and we feel we have found the perfect line for our pizza lovers to enjoy any night of the week.
We are proud to introduce Pizza Romana! Hand-Stretched, Stone Baked, Completely Natural, and imported straight from Italy! It doesn't get much better than this. To give you a little background on the making of Pizza Romana, it all begins in the small town of Visso in the Marche region of Italy… Read More
São Jorge cheese is made on the island of São Jorge which is located in the central group of the archipelago of the Azores. This island is made up of lush green fields which are grazed upon by countless cows that provide the milk for the dairy industry. The art of cheese making on this island dates back to the 16th century possibly brought upon by the Flemish settlers who landed there.
São Jorge cheese is considered to be the best cheese in the Azores and is now exported to several countries. This cheese is made from unpasteurized grass fed cow’s milk and is PDO (Protected Geographical Status) certified. This cheese is aged for several months in temperature controlled rooms allowing the flavors to develop. It is full flavored, buttery, and slightly tangy. São Jorge cheese is a wonderful table cheese or used in dishes where a robust flavor is desired.
This lovely cheese will be on sale through October 15th at all Bristol Farms locations (with the exception of San… Read More
Di Martino pasta is a 3rd generation family owned company that just celebrated their 100th year in business! Manufactured exclusively from Italian grown durum wheat, Di Martino is proud to have been awarded the Product Protected by Geographical Indication (IGP - Indicazione Geografica Protetta) “Pasta di Gragnano” insignia. Recognizing that the city of Gragnano, perched atop the Bay of Naples, has been the Italian center of traditional pasta making for centuries, the European Union reserves the IGP for products manufactured in strict accordance with the defining guidelines:
Pasta of Gragnano PGI must be produced exclusively from durum wheat semolina and water of the local aquifer. This is because water has always been very typical of this limestone area and surely is one of the key factors for the quality of the final product. Production must take place within the City of Gragnano.
The production process involves, after mixing and kneading… Read More
Known in its indigenous land as Côt, or Auxerrois, the rest of the world knows it as Malbec. It has been around for hundreds of years, but was made famous by Argentina in the last decade. It is known by well over a hundred synonyms and is grown in more than 30 departments in France. Ironically, it was a Frenchman that introduced Malbec to Argentina in 1868.
One of the most famous spots for Malbec is the AC of Cahors, the capital of the Lot Dept, in Southwest France. First planted to vine around 50 B.C., it was The Great French Vine Blight of the mid-19th century when Phylloxera devastated the majority of the vineyards in the region. It was replanted in the late 1800’s but was again devastated by frost. It was in the 1950’s that the vineyards were completely replanted, and the percentage of Malbec increased dramatically. Now, it is here Malbec reigns supreme with a mandatory minimum of 70% content supported by Merlot or Tannat.
Chateau Chambert is a particularly… Read More
Léon BOULEY founded a mustard mill and oil producers way back in 1840. It was not long before the quality of his products were noticed and recognized by his peers, resulting in the award of a diploma from the City of PARIS, in 1903 during the Great International Exhibition.
Today, in BEAUNE, the FALLOT COMPANY, anxious to maintain both quality and tradition, adhere to the techniques of the old craftsmen mustard makers, and use stone mills to grind the grains, thus preserving all of the gustatory qualities of the mustard.
However, demands made by both our customers and the regulations on food products are unceasingly leading our production towards more and more rigorous quality control and the search for new taste experiences, and that is why:
the raw materials are rigorously selected before being processed, then checked throughout the manufacturing process, right up to packaging the final product,
the company is constantly seeking to innovate, to find new, subtle marriages of… Read More
Slow Roasted Ham Parmacotto (slow roasted ham with herbs) is one of our favorite imports featured in our Foods from Around the World promotion. From the hills of San Gimignano, which is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy, this flavorful, grilled ham is made in the true Tuscan tradition: hand rubbed with rosemary, black pepper, and garlic. Prosciutto Toscano Grigliato – Tuscan Grilled Ham a true Tuscan delight. Our grilled ham is made using an old Tuscan recipe, passed down through the generations. We begin with the selection of fresh, Tuscan pork legs, weighing in around 20 lbs. The leg is deboned, injected with brine, and left to cure for 2 days. The ham is then hand-rubbed with a traditional mixture of herbs, including rosemary, black pepper, and garlic, and placed between metal grills. The ham is then slow-roasted on the grills for up to 18 hours. The result is exceptionally tender meat with a mild flavor and an inviting… Read More
posted on September 20th, 2013 by Michelle Salatino
From the Auvergne region, Fourme d’Ambert is known to be one of France’s oldest cheeses. It is made using pasteurized cow’s milk (although sometimes it is made with raw milk) and inoculated with Penicillium Roqueforti spores and aged for 28 days. The shape is unique as it is in a cylindrical shape, not a traditional wheel.
Fourme d’Ambert has an earthy scent, bloomy rind, and a white paste with blue veins. This is a milder blue and has a creamy, fruity flavor with mushroom overtones. This cheese is excellent in soufflés and salads or spread on a nice crusty baguette. Try Fourme d'Ambert in a delicious recipe this fall, like the potato gratin recipe below. Serve with a medium-bodied red wine from the Cotes du Rhone, or with a white like Sauternes or Vouvray and you'll have a perfect pairing this fall.
Gratin with Fourme d'Ambert
* 2 lbs. small, firm potatoes
* 8 oz. Fourme d'Ambert
* 1/2 cup fresh cream
* Salt and pepper
* Chopped… Read More
“I’m leaving on a jet plane”...Wait! Don’t leave. No need to hop on a plane, train, boat, or bus. Bristol Farms is proud to present the flavors and culinary cultures from many continents with "Foods from Around the World." A journey for the senses: from Europe to Australia to North America.
As our society has become more global, so has food. Every year, we are introduced to new, exciting foods and cuisines further expanding our knowledge and taste for so many wonderful foods all cultures have to offer. Whether it is a traditional recipe from the homeland or the fusion of ethnic cuisines, there is always something new and out of the ordinary. You might even say extraordinary!
Continuing the tradition, we are offering food and drink that will be familiar for some and new to others. Visit us from September 18 through October 15 as we will be featuring many products from across the globe with in-store call-outs, product demonstrations, and tastings.And, check out our promotional… Read More