X
Browse a Category

Categories

blog Category: Say Cheese!

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

Calling All Cheese Lovers!!

posted on October 17th, 2014 by Rich Ferranda

As you know, Bristol Farms offers many delicious varieties of cheese; from domestic to imported, hard to soft, cow to goat milk cheeses, plus many more. If you consider yourself a cheese lover, please join us from October 22 - 28 for a special celebration of Wisconsin Cheeses and Pairings that Please! Walk our cheese department for samples of cheese, such as two award winning lines from Wisconsin: Sartori and Deer Creek Artisan Cheeses. Our Cheese Specialists will be on hand to walk you through the varieties of cheese offered and the many accompaniments to make any cheese party a success.   If you live in the Palm Desert area, be sure to stop by our store on Saturday, October 25 from 9am - 4pm for a live Mammoth Cheddar cheese carving by world-renowned cheese sculptor, Sarah Kaufmann. Sarah "The Cheese Lady" Kaufmann born and raised in Wisconsin. She has a degree in commercial art and worked for the Wisconsin Dairy industry for 16 years. While working as a Creative Director for… Read More

Cheese of the Month – Paski Sir Cheese

posted on October 3rd, 2014 by Carl Smith

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

Raincoast Limited Edition Winterfruit Flavored Crisps

posted on January 13th, 2014 by Michelle Salatino

Raincoast crisps were invented in Vancouver, Canada by a Parisian-trained chef by the name of Lesley Stowe.  Lesley began her own catering company more than 25 years ago and with the success of her Raincoast Crisps, she has quickly become a household name in Canada and the states alike.  Lesley Stowe’s Raincoast Crisps have even been featured on Oprah’s “O” list.   The Raincoast Crisps are all natural and made in small batches using the finest ingredients.  They offer several different flavors such as Cranberry Hazelnut and Rosemary Raisin Pecan. Perfect for the holiday season or year-round! They also have a nice gluten free variety for our gluten free friends.   To celebrate the winter season, Raincoast developed a new limited edition flavor, Winterfruit Crisps.  These Winterfruit Crisps are full of plums, cranberries, and apricots as well as pumpkin, flax, and sesame seeds.  These crisps are the perfect addition to any holiday gathering.  Serve on their… Read More

Meet "The Cheese Lady"!

posted on November 12th, 2013 by Michelle Salatino

Sarah “The Cheese Lady” Kaufmann will be carving up a storm at our newest location in Santa Monica.  She will be carving a large Wisconsin mammoth cheddar right on the sales floor so customers can interact with her and watch as she creates her masterpiece. Sarah was born and raised in Wisconsin.  She has a degree in commercial art and worked for the Wisconsin Dairy industry for 16 years.  While working as a Creative Director for the Wisconsin Milk Marketing Board (WMMB), Sarah was encouraged to carve and her first sculptures were used in trade promotions.  She has since moved on to carving cheese full time.  Her carvings have included celebrities like Jon Madden and Jay Leno as well as a 300 pound gorilla and a six-foot long aircraft carrier.  Sarah also holds the record for the largest cheese sculpture in the Guinness Book of World Records.  This carving took Sarah 36 hours and weighed 925 pounds.  It consisted of a pig, cow and boy on a roller coaster celebrating the… Read More

get tasty stuff – savings, recipes & more!

Sign up now for exclusive access to weekly deals, special offers and recipes.

Hi !
My Bristol Farms
My Bristol Farms

Log In
Sign in usingFacebook

Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes