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blog Category: Say Cheese!

Central Coast Creamery

posted on February 15th, 2016 by Carl Smith

Discover some of our favorite cheeses produced by Central Coast Creamery. They are committed to using local California milk from animals not treated with hormones. All of their cheeses are made in small batches with an uncompromising attention to detail so that our cheeses consistently deliver an unparalleled tasting experience. Central Coast Creamery specializes in aged cheeses that blend the beauty of different milks and manufacturing processing that result in products unlike all others in the marketplace. All of the cow milk used is certified to be hormone (rBST) free. The goat milk is bought from a local farmer very close to the production facility and is processed as fresh as possible. All of the other ingredients that they use to produce their cheeses are certified for organic production. Our cheese departments are proud to offer two of their signature cheeses:   Goat Cheddar A hand-crafted artisan cheese made from 100% whole goat milk. This semi-crafted semi-hard… Read More

Third Annual Say Cheese!

posted on January 27th, 2016 by Carl Smith

If you love cheese, then you are in for a treat! Today marks the start of our third annual "Say Cheese" celebration of everything cheese. Queso, Formaggio, Kase, Fromage, Ost, and Kaas - no matter which language you speak, we are all talking cheese! Cheese is produced in every continent of the world and made from a variety of milk, such as cow, sheep, goat and even donkey. You can travel across the globe and experience every region's interpretation of cheese, or just come to Bristol Farms and discover over 350 delicious varieties that we have to offer. You can find cheeses in a range of domestic to imported, soft to hard, double cream, soft ripened, blues, and countless more. Discover a few of our favorites: Widmer's Colby Cheddar First produced in Colby, Wisconsin in 1885. It has a firm, open texture with tiny holes. Similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. Cheese makers spray the curds with cold water and stir them… Read More

Cheese & Wine Tastings!

posted on February 2nd, 2015 by Melinda Race

At Bristol Farms there’s only one thing we love more than cheese and wine - sharing that passion for cheese and wine with you!   We’ve designed our educational events to offer you a myriad of ways to get your Cheese and Wine fix! Join us for a casual, fun night of food and beverage. Our "Say Cheese!" Wine Tasting is where you can taste half a dozen wines with our expert wine teams and join us as we travel (in our minds) to illustrious cheese farms with the fantastic selection chosen by our own Director of Cheese and Deli, Rich Ferranda. If you’re ready to take it up to the next level, make your reservation today. Seating is limited, so reserve early. WARNING: we are going to hook you for life!   Here are a few of Rich’s selected cheeses to be featured at the event:Beemster Paradiso, Mainland Sharp Cheddar, and Fromager D Affinios will accompany sliced Iberico Bellaota Jamon, Grilled Artichokes, Duck Rilletes and Oak Honey. Can you say WOW? At the start of the… Read More

Pairing Beer & Cheese

posted on January 30th, 2015 by Geoff Nicoll

It seems that there is more and more being published on wine and food (wine and cheese in particular) as there are a great many stunning artisanal products hitting our shores, or being created in many local farmsteads. It is a fairly complex process that can vary widely, depending on the style of wine or food, or even mood. And it is, of course, subjective. But what is lost on the vast majority is that Beer and Cheese have shared a symbiotic relationship since before the Middle Ages. During these lean times, it was the Belgian Monks who, in their monasteries, produced their own ales and cheeses, both as part of their diet as well as to maintain some revenue for their charitable work. The building blocks are similar; both are agricultural farmstead products, grown in synergy with each other. Cattle eat grain, grain ferments for beer, see the similarity? Throughout history, they have played well together; the modern day Ploughman’s Lunch (English cold meal) was born from the old… Read More

Game‑Time Snacks – Charcuterie & Cheese

posted on January 28th, 2015 by Carl Smith

Sunday is the Big Game and if you haven't planned what snacks you will be serving to guests, a quick and simple Charcuterie & Cheese platter will please any crowd.  Including some charcuterie or cured meats to your cheese platter or hors d’oeuvre plate adds texture and enhances the food experience. We are featuring some terrific salamis, hams, prosciutto, and pates in-store to bring it all together.   Trois Petit Cochons Since 1975, Trois Petit Cochons has kept up the tradition of handcrafting high quality, all natural pâté and charcuterie, offering a complete line of artisanal pâtés and mousses, from Canard au Porto, Mousse Truffle, and Mousse Royale. Also try their saucissons, or artisan sausages.   Columbus Salami Crafting old world artisan salame in San Francisco since 1917, Columbus offers a variety of salame. There is traditional Italian dry salame, pepper, sopressata just to name a few. And for those who may not know what to choose, we recommend their… Read More

Casatica di Bufala and Cherry Honey

posted on January 21st, 2015 by Carl Smith

Honey pairs beautifully with fresh creamy cheeses. Herbaceous, floral, or citrus honeys like lavender, cherry, or orange are especially good with cheeses. Here is a favorite combination of ours featuring a couple of items from our "Say Cheese!" celebration going on in-store through February 10, 2015. We'd like to introduce you to:   The cheese: Casatica di Bufala Casatica is a buffalo milk cheese that is similar to Stracchino. Soft ripened and aged for 3 – 5 weeks, it has a supple richness. It has a creamy interior and a mild, delicate milky sweetness. Set it out to room temperature and it will eventually ooze out onto the plate. This one will melt in your mouth! The honey: Mitica Cherry Honey Mitica Cherry Honey is an unfiltered honey from Italy which has refined flavors that evokes springtime. Gentle tones of fruit and dried tea.   Pairing them together, you get smooth, sweet, and brightness of the cheese with earthy, creamy, floral, and fruity nuances of the… Read More

The Perfect Pair – Grilled Cheese & Tomato Bisque

posted on January 21st, 2015 by Melinda Race

Grilled Cheese and Tomato Soup is the perfect match made in America. Tomato soup was first created by Maria Parloa in 1872 in Boston, and it wasn't until 1897 when Joseph A Campbell’s recipe for condensed tomato soup made it extremely popular. The modern version of the grilled cheese was created in the 1920’s when inexpensive sliced bread and American cheese became easily available.  It was nicknamed the cheese dream during the great depression. Originally, it was an open-face sandwich, but the top of the bread became famous in the 60’s. The grilled cheese sandwich is a classic American comfort food, but it has definitely grown up throughout the years!  Traditionally most comfortable at home on the dining table alongside a bowl of tomato soup, the grilled cheese sandwich now finds itself in places it never thought it would be: chic bistros, posh restaurants, and exclusive hotels. For decades the grilled cheese remained relatively unchanged.  One bite of the warm gooey… Read More

New! L.A. Creamery's Cheesy‑Cherry Ice Cream

posted on January 16th, 2015 by Roger Arechiga

Bristol Farms is currently celebrating its second annual "Say Cheese" promotion throughout our stores where we are highlighting some of this year's picks for our favorite cheeses, exclusive products, events and more. In conjunction with this event, we have partnered (once again) with L.A. Creamery Artisan Ice Cream and Champignon-USA to bring you a truly unique, small batch, limited edition ice cream that is exclusively sold at Bristol Farms!   You may recall our first ice cream created with L.A. Creamery back in August that featured the smoky hot flavor from the famous Hatch Chile during our Hatch Chile event and roasts throughout the stores. This ice cream was a big hit among Hatch Chile lovers!   Now for our second edition ice cream - What happens when you combine an award winning cheese with the finest Artisan Ice Cream and Bing cherries? Magic! Cambozola Black Label melts delicately on the palate, and boasts bolder sweet and nutty flavors. The end result is a cheese… Read More

Explore Cheeses from France

posted on December 30th, 2014 by Carl Smith

When you think of French cheese, do you envision Brie, Camembert, and Roquefort? If you are at a loss for more varieties, then you don't know what you're missing! Every region of France crafts its own delicious cheeses, and the varieties available go far beyond the more common ones. Take a visit to our Cheese department and you'll be able to find some exquisite French cheeses, or should we say “fromage”? You're sure to discover a new cheese to entice your palette. Below are some recommendations for some incredible French cheese you must try:   Langres AOP Region: Champagne It is dense, oozy, creamy, and perfect for scooping up with a crusty baguette. It is stinky, but not "hit-you-over-the-head" stinky. Washed with brine, funky, milky, and grabs you by the taste buds. Serve with a Rhone Red Wine   Brie de Meaux Region: Ile de France (Brie) Brie from Brie! This is the closest we can get in the U.S. to the real deal. Our laws dictate that the cheese must be… Read More

Cheese of the Month – Red Rock Cheddar

posted on December 1st, 2014 by Carl Smith

Roelli Cheese Haus was founded in the 1920s, when Adolph Roelli, a Swiss immigrant, landed in Lafayette County, WI. Four generations later, Chris Roelli leads the cheesemaking process in the exact same spot. In the past two decades, Chris has led Roelli cheese to shift its focus from industrial cheddar production to small-scale, artisanal production of American originals. With the recent completion of a state-of-the-art aging cellar, Chris’s production has doubled, and his repertoire continues to expand. Red Rock is traditional American cheddar with a natural rind, cave aged from 2 to 6 months. It’s made using a proprietary blend of cultures created by Chris Roelli. Colored with twice the amount of annatto found in a traditional Wisconsin cheddar and poked through the center to promote the growth of blue mold streaks, this cheese has a striking, unforgettable appearance. Tasting Notes Flavor is creamy and complex, reminiscent of a cheddar but with a hint of blue at the… Read More

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