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blog Category: Cheese

Provolone Rediscovered: Don Giovanni Auricchio’s Secret Recipe

posted on October 1st, 2018 by Roberto Lewis

In America, we're most used to eating provolone cheese on sandwiches. In fact, we consume giant amounts of it on sandwiches, pizzas, and party trays. However, the type we're accustomed to eating isn't the provolone treasured by Italians. Once you've tasted "true" provolone, aged in a cave in northern Italy, you'll feel your vocabulary for Italian cheeses expanding. A car is a car, but a Ferrari is a Ferrari. Provolone has been referred to as Italy's national cheese. Auricchio, a family-owned Italian cheese-making firm based in Cremona, leads the nation in provolone production. The Provolone Auricchio debuted in 1877, its signature flavor attributed to its proprietary rennet blend referred to as the "secret of Don Gennaro," after Gennaro Auricchio, the company's founder. Today, Auricchio credits the popularity of its product line to "ancient customs adapted to present day, yet preserved in quiet awareness..." Auricchio's cheese-makers bring their milk from dairy farms located no… Read More

Take a Trip Through Taste: Italy Edition

posted on September 25th, 2018 by Roberto Lewis

If you’ve been following along with us as we share a few of our select favorite European cuisines, then chances are you’ve also been anticipating our tasting “arrival” in Italy. Any conversation about Italian culture would feel incomplete without an acknowledgment of its incredible food. The cured and roasted meats like Prosciutto Di Parma and Porchetta, the creamy cheeses like Bufala and Provolone, and the many pastas and wines of Italy are all legendary; and this month we are featuring stellar examples of each. You’ll truly have everything you need to put together a dazzling Italian dinner of your own. Here are just a few of the Italian imports we're excited to share with you. Meat, Cheese, and Pasta Imported from Italy... Parma Di Prosciutto Made in exactly one place on Earth -- the Emilia Romagna region of northern Italy -- Parma di Prosciutto - dry cured, thin-sliced, aged Italian ham - is produced according to a recipe that is nearly two-thousand years old… Read More

Harvest Moon = 40% off Cypress Grove Midnight Moon Cheese Tomorrow!

posted on September 24th, 2018 by Roberto Lewis

Tomorrow (9/25) the moon will be full and Autumn will have begun. In honor of the Harvest Moon, we will be offering the Cypress Grove classic goat cheese Midnight Moon for 40% off. Cypress Grove Chevre, based in Humboldt County, California, has been producing award-winning cheeses for thirty-five years. At the annual World Cheese Awards, Midnight Moon has medaled every year since 2014. Searching for healthy dairy alternatives for her children, Cypress Grove founder Mary Keehn taught herself the discipline of goat breeding and the art of cheese making.  She traveled to France to apprentice under established cheesemakers and began commercially producing goat cheeses under her own label in 1983, creating early hits such as the wildly popular Humboldt Fog.  As the Cypress Grove product line grew in reputation, Keehn returned to Europe, engaging with world-renowned cheese masters to create innovative variations on time-honored recipes and traditions. Keehn traveled to Holland to… Read More

Party Planning 101: Building the Perfect Cheese + Charcuterie Board

posted on September 17th, 2018 by Leslie Thomas

When it comes to planning the perfect party appetizer that allows guests to nibble and mingle, there's one spread that generally ranks supreme. Everyone loves it - even if they've never heard the proper name for it. Charcuterie. We know it sounds rather fancy - especially if you're not a regular connoisseur of it. But, it's basically just a selection of cured meats with accompaniments of cheese, olives, crackers or crusty bread, and a sweet little something like preserves, chutney, or jam. Some charcuterie boards include almonds too while the more antipasti style will often include roasted red peppers and artichoke hearts alongside the salty meats and cheeses. So how does one build a great charcuterie board? Well, that's a loaded question - and can involve some trial and error, depending on your guest's taste preferences. But we're giving you a summarized "how-to" guide of sorts on the delicious party app. Because it's great for everything from fancy cocktail attire soirees to… Read More

Sweet, Savory, Spanish: Mitica Honey & Queso Manchego

posted on September 4th, 2018 by Leslie Thomas

Sweet dreams are made of (Manchego) cheese. Queso Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurized sheep's milk and is one of the popular sheep's milk cheeses from Spain. Did you know...the unique pattern on Manchego's rind honors a time when the cheese was wrapped in sheets of woven esparto grass? Pretty cool little tidbit for all you cheese lovers... Authentic queso manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurized and unpasteurized milk. The farmhouse version is produced from unpasteurized milk while the industrial version is produced from pasteurized milk. A buttery texture with a sweet, lingering flavor, manchego cheese is quite delicious on its own but we recommend pairing it with Mitica Orange Blossom Honey and some lightly salted crackers for a heavenly sweet and savory treat. Or if you really want to take it to the next level, consider adding… Read More

National Grilled Cheese Month Instagram Contest

posted on April 3rd, 2018 by Leslie Thomas

Let's Get {Grilled} Cheesy! This April we’re partnering with Wisconsin’s Master Cheese Makers for National Grilled Cheese Month! Because everyone loves a warm and melty grilled cheese. And as delicious as the classic American or cheddar on white version is, we’re all about getting creative with the sandwich too. So from now until May 15th, you can enter your very own creation into the Wisconsin Grilled Cheese Recipe showdown as well as Bristol Farms’ very own grilled cheese contest on Instagram. The nationwide Wisconsin Grilled Cheese contest grand winner will receive $15,000 and there are also $40,000 in cash prizes for runner ups! More details can be found here. Bristol Farm's Grilled Cheese Instagram Contest Rules and Details: Create a grilled cheese masterpiece. Take a photo of your grilled cheese and post it to Instagram. Tag @BristolFarms and use hashtag #BFGrilledCheeseContest. In your caption, don't forget to tell us the ingredients and how you made… Read More

A Taste of Scotland: Scottish Cheese

posted on September 6th, 2017 by Leslie Thomas

In case you couldn't tell, we're pretty big purveyors of cheese. From snacking to melting to everything between, cheese is a guilty pleasure indeed. And we always strive to carry all those cheeses you know and love plus some of the exotic gourmet ones too. This month, we're featuring a few of Scotland's finest cheddar cheeses. Amazing on their own, all three of these cheeses are also quite delicious on a baguette with a delightful sweet chutney to contrast the bite of cheddar. Connage Dunlop Scottish Cheddar This Award Winning Scottish Cheddar handcrafted on a family farm, by the shores of the Moray Firth. Connage Highland Dairy is based on the shores of the Moray Firth, near north and east Inverness, which is the Highland council area of Scotland. Dunlop recipe dates from the 17th Century and was first made in Ayrshire. Each truckle was dressed in muslin to seal and keep the maturing cheese moist and we still do this today. Connage uses unpasteurized milk and… Read More

The Many Uses of Our Delicious Hatch Chile Cream Cheese

posted on August 16th, 2017 by Leslie Thomas

Is your plain bagel and cream cheese breakfast on-the-go lacking a little something extra? Then feast your eyes on our Hatch Chile cream cheese. Made with authentic Hatch Valley chile that we’ve roasted, peeled, seeded, and finely chopped, this perfectly spicy cream cheese is just what your toasted bagel needed. But this cream cheese is way more versatile than that! -Use it to stuff jalapenos and bake for a double-header of spice that just may be the best jalapeno popper you’ve ever tasted. -Spread a thin layer of it on a wrap and then layer on your roasted, sliced turkey, lettuce, tomatoes, and onions for a quick lunch that’s great fresh or packed up for an office lunch. -Mix 1/2 cup of it with 1 bag sauteed spinach, 1/4 cup chopped yellow onion, and 2 cloves minced garlic and stuff your otherwise bland chicken breasts with it. Brown in some olive oil on the stove top and then finish in the oven for creamy and spicy stuffed chicken. -This cream cheese is also… Read More

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