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blog Category: Say Cheese!

LaClare

posted on February 2nd, 2017 by Lauren Murphy

LaClare Farms is family owned and operated by Larry and Clara Hedrich & four of their five children in Wisconsin.  They began their journey in 1978 when they purchased a 22-acre farm to raise their five children. They began their dairy goat operation at this time as well, showing their goats throughout Wisconsin and Michigan for a few years.  In 1996 the opportunity to go commercial came up and the first load of goat milk was picked up in April of 1996.  The family milked over 100 goats for nine years before starting the Quality Dairy Goat Produces Co-op with another group of farmers.  The QDGPC has set the standard for quality milk across the US.  They have supplied LaClare Farms, Sartori Cheese, Carr Valley Cheese and LaLoos Ice Cream with goat milk. Then the fun began… in 2008 looking to add value back to the farm through other avenues, Evalon cheese was born.  LaClare Farms won their first award with Evalon at the United States Champion Cheese contest.  At this… Read More

Mull of Kintyre

posted on February 2nd, 2017 by Lauren Murphy

Mull of Kintyre is hand-crafted in an old distillery on the remote Kintyre Peninsula in the picturesque region of southwestern Scotland. This unique cheddar is crafted in the historic Campbeltown Creamery which has been producing cheese since 1923. The lush green land helps give Mull of Kintyre Cheddar its rich flavor and delicate sweetness. This extra mature cheddar is slowly aged for a minimum of 12 months by their master cheese graders. This creates a firm bodied cheese that delivers a distinctive eating experience. Mull of Kintyre is a two-time International Cheese Awards Gold winner for Best Scottish Cheese. A lovely cheddar like this should be paired with Ballast Point Sculpin I.P.A. or a dark Porter.  It also goes well with apples and honey. On February 2nd our wonderful demo team will be handing out samples of this amazing cheese Read More

Jasper Hill

posted on January 28th, 2017 by Lauren Murphy

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. The Cellars at Jasper hill is an underground aging facility located in Greensboro, VT. These cellars were constructed for the purpose of providing affinage, or aging expertise for local cheesemakers.  This facility ages soft ripened beauties to aged cheddars.   Bayley Hazen Blue This is one of the first cheeses made in the Jasper Hill Creamery.  The recipe is based on a British natural rind blue.  Bayley Hazen Blue is made from raw cow milk and aged for 3 months.  The paste is dense and creamy and the usual peppery character of blue cheese is subdued, elevating the grassy, nutty flavors of the milk.  It has a toasted-nut sweetness, and anise spice character. This cheese is wonderful with a nice dark chocolate or the Boulevard Brewing Company’s Bourbon Barrel Quad.   Kinsman Ridge This beautiful cheese is made to the traditions of French tommes like St… Read More

5 Spoke Creamery Redmond Cheddar

posted on January 25th, 2017 by Lauren Murphy

5 Spoke Creamery is located 57 miles north of New York City.  All of their cheeses are hand made with raw milk in the farmstead tradition, meaning the cheese is produced on sight with the milk of a closed heard.  This milk comes from Holstein cows that are free of pesticides and hormones. The cows are milked at 4:00 am and they make the cheese at 9:00 am all in a facility that is 100% solar. Their herd of Holstein cows are pastured and free to roam, picking and choosing what they eat from a variety of grasses, herbs, flowers and weeds.  The raw milk of these grass-fed cows has a depth of flavor which cannot be duplicated. 5 Spoke Creamery’s cheeses are creamier and more flavorful than those made from pasteurized milk.  This also offers numerous health benefits that are inherent to raw milk.  Raw milk cheeses have all the good bacteria found naturally in milk and none of the bad.  State laws require a minimum of 60 days for aging which eliminated pathogenic bacteria so the… Read More

Say Cheese

posted on January 18th, 2017 by Lauren Murphy

Our fourth annual “Say Cheese” celebration starts January 25, 2017. Bristol Farms Cheese department has over 350 varieties of cheese to choose from.  Our buyer searches high and low for unique artisanal cheeses, bringing you an assortment unmatched by anyone else. With an assortment like this, it can be quite overwhelming when you arrive at the cheese counter.  We have the best Cheese Specialists in the world, there to help you find that perfect item. These cheeses in particular pair up nicely with beer. In store we will be offering tastings and pairing demonstrations with Boulevard and Ballast Point Brewery. Look for events at your local Bristol Farms! Read More

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

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