domestic & imported cheese
With more than 350 varieties from around the world, the Bristol Farms cheese selection is unrivaled. And though we have so many to choose from, you’ll know you’re getting nothing but the best because every single cheese has been tested by our expert cheesemongers to make sure it meets our rigorous standards for quality and taste. You’ll also find more than three dozen types of condiments and snacks to serve with your cheese: jams from Italy, fruit pastes from Spain, and nuts and crackers from all over the world.
Blue-Veined: Blue-Veined cheese is made by adding Penicillium Roqueforti to the milk. The cheese makers insert holes into the wheels to allow oxygen into the interior of the cheese thus encouraging mold growth and enabling carbon dioxide produced by the mold to escape.
We have over 15 varieties of blue cheese, from double cream to triple cream, soft and creamy, to aged and crumbly. Bristol Farms has a blue cheese for you. We carry American Artisan blue cheese, as well as imports from around the world including countries such as Spain, France, and beyond.
Soft -Ripened: This category is home to Brie and Camembert. Their curds are cut into large, 1-inch cubes to help retain moisture. The milk and surface are treated with Penicillium Candidum, a beneficial mold that develops a distinctive soft, velvety growth on the surface (known as bloomy rind).
At Bristol Farms, we take pride in bringing the best to our customers. With over two dozen soft- ripened cheeses, we are sure to find a favorite for you. Choose from double cream, triple cream, stuffed with truffles, or wrapped in a puff pastry. We also offer soft -ripened cheese made from goat’s milk, sheep’s milk, and mixed milk. Don’t forget to ask your cheesemonger for suggestions on condiments to compliment your cheese selections.
Semi-Soft: Semi-soft cheeses are usually higher in moisture than firm, hard cheeses and the flavors range from mild and buttery to pungent and earthy. Some of the fuller flavored cheeses are known as washed-rind or surface-ripened. This category is home to Gouda, Havarti, Jack, and Port Salut. Washed Rind: The surface is treated with a special bacteria and yeast at close intervals to encourage growth of the smear. This variety ripens starting from the outside. Washed Rind cheese can be treated with beer, wine, oil, brandy, cider, or brine. These cheeses generally have a soft or semi-soft interior, and the aroma can be quite pungent. This category includes Ashbrook, Tallegio, and French Muenster. The washed rind category is not limited to semi-soft cheeses; there are several varieties of soft-ripened, semi-hard, and even hard cheeses that are washed rind. Semi -Hard: These cheeses pick up where semi-soft cheeses end and span into the hard or firm category. Most of these cheeses begin soft in texture and with aging from months to years become more firm. This category contains rindless, dry rind, and washed rind cheese varieties. Curd is cut small promoting a firmer body. These cheeses age well, and the flavor, body, and texture change over time. This category includes Cheddar, Emmental, Gruyere, and Swiss.
At Bristol Farms, we offer cheddars aged from 9 months to 5+ years (check store for availability). You can choose from a mild creamy cheddar, dry crumbly cheddar, or flavored cheddar.
You can’t have cheddar without a great Swiss! We have your everyday sandwich Swiss to the more extravagant Gruyere and Emmental. These are perfect for adding variety to your cheese platters, melting on a gratin, and of course, fondue. Ask your cheesemonger for a sample today.
Fresh: These cheeses are not cut, pressed or ripened (with the exception of feta, which is pressed to form). Example: goat cheese, ricotta, cream cheese, mascarpone. . Pasta Filata: Pasta Filata cheese varieties originated in Italy. The term “pasta filata” translates to spun paste and refers to the way the curds are kneaded and stretched during production. The curds are dipped in hot water then kneaded until they resemble pulled taffy. Curds are molded into a variety of shapes. Cheese is placed in brine briefly before packaging or aging. This category includes fresh mozzarella, mozzarella, provolone, Burrata, and string cheese.
At Bristol Farms, we have a wonderful assortment of fresh cheeses. We have your traditional fresh mozzarella, imported buffalo mozzarella, and several fresh goat cheeses. Don’t forget about our wonderful Burrata! Made locally here in Southern California, we have the freshest Burrata available. Soft, creamy, and decadent, all you need to do is drizzle it with olive oil and cracked pepper, and you have an incredible appetizer.
Hard Cheese: This category includes Asiago, Grana Padano, Reggiano Parmesan, and Romano. Hard cheeses have lower moisture content than soft cheeses. They are generally packed into molds under more pressure and aged for a longer time. Hard cheeses are good for grating and make a nice table cheese. American Artisan:For those of you who do not understand what an Artisan cheese is, let us explain. The word “artisan” or “artisanal” implies that a cheese is produced primarily by hand in small batches.
Over the years, American cheese makers have been hard at work. They have developed several outstanding cheeses that can go up against any imported cheese. Here at Bristol Farms, we take pride in our artisan cheese variety. We have beautiful soft- ripened cheeses made from goat or cow milk, as well as aged cheeses made in a very traditional way.
Farmstead Cheese: Farmstead cheeses are also very special to us at Bristol Farms. These cheeses are made with the milk from the farmer’s own heard or flock on the farm where the animals are raised. The milk used in the production of farmstead cheese cannot be obtained from an outside source. Specialty Cheese: BBristol Farms has a great offering of imported specialty cheeses. These cheeses are flown in from all over the world every two weeks. We have a beautiful triple milk, soft-ripened cheese from Italy, made with goat, cow, and sheep milk. Covered in a white mold, the inside is creamy, soft, and full of flavor. From France, we offer several items including an assortment of mini cheeses made from cow, goat, or sheep milk. Selections may vary, so be sure and ask your cheese monger about new and upcoming items.
country of origin
- Fresh Mozzarella Ciligine, Ovoline, Smoked
- Humbolt Fog
- Truffle Tremor
- Point Reyes Blue
- Maytag Blue
- Wisconsin Cheddar Mild, Sharp, Aged
- Tillamook Cheddar Medium, Sharp
- Grafton Cheddar
- Cabot Cheddar
- Laura Chenel Goat Cheese
- Dry Jack
- Monterey Jack
- Cacique Queso Fresco, Cotija,
- Sartori Bella Vitano, Asiago
- 5 Spoke
- Sleeping Beauty
- Bent River
- Drunken Goat
- Campo De Mantalban
- Capricho De Cabra Plain, Herb
- Reggiano Parmesan
- Buffalo Mozzarella
- Pecorino Romano
- Grana Padano
- Cacio De Bosco
- Blue Stilton
- Double Devon Cream
- Clotted Cream
- Colliers Cheddar (Welsh)
- Vintage Cheddar
- Tipperary Cheddar
- Saint Agur
- Supreme Brie
- Brie De Meaux
- Fromager D’affinois
- Saint Angel
- Petit Basque
- Saint Albray
- Port Salut
- Ossau Iraty
- Madrigal Swiss
- Champignon Mushroom Brie
- Danish Blue
- Havarti Plain, Dill, Lite, Jalapeno, Caraway
- Emmental, Cave Aged
- Gruyere, Cave Aged
- Tete de Moine
- Beemster Vlaskaas
- Beemster Gouda Lite
- Beemster XO
- Gouda Smoked
- Jarlsberg Swiss
IN HOUSE SPECIALTIES
- Cheese spreads, pimento, gouda pecan, blt
- Cream cheese, whipped, jalapeno, garlic, salmon, chive
- Parmesan crisps
SPECIALTY CHEESE (Check store for availability)
- La Tur Alta Langa
- Robiola Bosina
From honey to quince paste to mustardo’s, Bristol Farms has the cheese condiment for you. Our cheese mongers can help you pair up the best condiment for your cheese selection. Don’t forget about our wonderful assortment of crackers and imported nuts.
Here are a couple of examples on traditional pairings:
- Quince Paste- Manchego
- Fig Jam – Aged Gouda
- Pear Mustard – Piave or Reggiano
- Orange Honey – Saint Agur
Olives and Tapenade
Here at Bristol Farms, we have a great variety of olives from all over the world. Many of our shops have olive bars so you can pick from one of our mixes, or you can create your own. Choose from Greek Kalamata Olives, Italian Cerignola, French Picholine, Moroccan Oil Cured olives, and many, many more.
Wine and Beer Pairing
Wine is a natural compliment to cheese. Stick to these simple rules, and you will be ok:
- Semi Soft – Non-oaky, medium-acid wines such as a light chardonnay, Chenin Blanc, or a light-bodied fruity Pinot Noir.
- Soft Ripened – Non-oaky chardonnay, sparkling wine or light to medium-bodied Pinot Noir or Syrah.
- Semi Hard – red wines, full-bodied white wines, such as chardonnay, or older vintage red or white wines.
- Hard Cheese- fruit-forward or sweet wines.
- Fresh or Soft Goat – sparkling wine.
- Blue – sweet wines, sparkling wines, dry Riesling, dessert wines.
- Washed-Rind – fruity, semi dry white wines such as Riesling or light fruit-forward red wines.
Many people do not realize that beer also goes well with cheese. Why not try one these combinations:
- Lighter flavored cheese pairs well with lighter flavored beers.
- Strongly flavored cheese such as Gruyere or Brick cheese goes well with strongly flavored beers.
- Traditional aged cheese such as aged Gouda or cheddar goes well with beers with a malty flavor or sharp bitterness.
- Sweeter cheese goes well with fruity beer.
Assembling a cheese platter or cheese table is easier than you can imagine. Just follow these simple rules, and you will have an impressive spread.
Variety is key, mix both flavors and textures
- Add Fruit
- Fresh fruits- figs, grapes, pears, berries. Use what is in season.
- Dried fruits- Medjool dates, apricots, cranberries. The sky is the limit; choose two or three dried fruits, or mix with fresh fruit for different tastes and textures.
- Add crusty bread or crackers
- Use plain crackers to experience the full flavor of the cheese. Add flavored crackers to enhance the experience.
- Baguettes, olive bread, or a nice fruit and nut bread will go well with assorted cheeses.
- Add condiments, such as honey, Quince paste, or nuts
- We have an extraordinary assortment of imported nuts, honeys, and fruit pastes. You can go the traditional route, Manchego with Quince paste, or try something new like pear mustard sauce with Fromager D’Affinois.
- Ask your cheese monger for suggestions.
- Add meats
- Cured meats such as Prosciutto di Parma, Jamon Serrano, Iberico Jamon, and/or Salumi.
- You should plan on 1 1/2- 2 ounces of each cheese for each person, if you are serving 5 cheeses. Decrease the amount if tasting more cheese, and increase the amount if serving fewer cheeses.
Bring cheese to room temperature before serving. This usually takes approximately 1 hour and will help in developing the flavor and aroma.
- Use separate knives for different varieties of soft cheeses and blues.
- Suggest that guests sample the cheeses from mildest to the strongest flavor. If possible, arrange them in order.
How to Serve Your Cheese
- Slate, Marble or Stone:
- Slate, marble and stone tiles not only look beautiful, but they help keep the cheese cool as well. These can be picked up from your local hardware store or local Bristol Farms.
- You can use any flat surface as a platter. Cover it with linen napkins or grape leaves to enhance the look.
- Straw Mats and Wicker Trays:
- Give your display an authentic look with straw mats and wicker trays. These are usually inexpensive, beautiful, and functional. The Straw or Wicker allows the cheese to breathe and prevents condensation.
Cutting Tips and Storage
- When preparing cheese samplers, present different cheese varieties in different shapes. This will help guests easily identify the different varieties.
- Cut soft cheese while it is still cold. This will help keep the lines clean, and makes them easier to handle.
- Buy what you need for the given occasion.
- Wrap leftover cheese in waxed butcher paper or waxed paper to allow the cheese to breathe.
- Wrap blue cheese in plastic to avoid cross contamination in your refrigerator.
Curd is actually curdled milk from which cheese is made. In the Midwest, curds or “squeakies” are enjoyed on their own.
Cheddaring is an actual term used to describe making traditional cheddar. Small curds are separated from the whey then cut into slabs and turned over and stacked. This is repeated several times to help drain additional whey and aid in the development of the proper acidity and body of the cheese. These slabs are then cut or milled into curds and placed in cheese forms and pressed.
Cheese can be made from any milk. The most common are cow, goat, sheep, and buffalo milk.
It is important to remember that cheese is a living thing. It is continuing to evolve even after you bring it home. When mold develops, this is not necessarily a bad thing. If it is a harder cheese, just cut off about 3/4 inch, and enjoy the cheese.
Many cheeses develop mold on their rind as they age in caves, or coolers. This is all part of the process, and often times this mold helps develop the flavors of the cheese.