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Di Bruno Bros.

Sun|Apr

01

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A Cheese for All Seasons

Ah spring, what a beautiful time of year. Now that it’s official, and we’ve all had our complimentary water ice I’m definitely feeling ready for the warmer weather and foods that go well with it. The impending change has gotten me thinking about the seasonality of cheese and how in my own experience, I find a perfect cheese for every time of year. In the cool, crisp days of autumn, no cheese could satisfy me as much as Comte Gruyere, a raw cow’s milk cheese from France whose fruity, nutty, creamy taste was the perfect compliment for the season. I savored my comte with abbey dubbel ales and light to medium red wines. The winter days, though brief they may have been, were a colder time; and in such chilling hours I sought solace in taleggio, a rustic and wonderful cow’s milk gem that is nutty, smooth, and completely unctious. I savored this Italian beauty with malbecs, sangioveses, and other big red wines. I have found that I am so looking forward to spring that before the weather has even really changed, my appetite for springier cheeses has already set in. So what’s on the menu for spring? Another Italian cow’s milk cheese is cutting the mustard; this time it’s Raschera, a semi-firm treasure from Piedmont who is delightfully delicate and snackable. I think a cool, refreshing Orval or a light and tasty albarino will be just right with its mild and delectible taste. I can see already that when my jackets are safely stored away for a long summers nap, the Spanish and Portugese soft sheep’s milk cheeses like Serpa, Serra de Estrella, Torta del Casar, and La Serena will be exactly what I want. Light and grassy, yet buttery smooth, these cheeses are sweetly complex and utterly satisfying. Sitting by the pool sipping a light spritzy cava and nibbling on these cheeses is just how I intend to get through the heat of the summer days to come.

- Maggie, Cheese Specialist (Chestnut St. location)

1 Comment

  • Cara says:
    April 4, 2007 at 11:05 pm

    These two clippets are good facts to lay out to your customers. Not only will it encourage them to buy more cheese but it will get them to encourage their lovers to do so as well. they are two things i saw randomly on the internet and I only stole pieces from them so they don’t make much sense.:

    part of story 1:

    In that context, with the odors of the vacherin and the chèvre firmly installed in my nasal passages, I wasn’t going to argue. And after another sip of wine, M, still unable to get over the shock of what I had just told him, said: “I don’t see how you can live with a man who doesn’t like cheese.”
    C felt this was going too far, but M explained his puzzlement with a theory: liking cheese (smelly cheese) is equivalent to liking sex. If neither of the partners in a couple like cheese, that is OK, but since I like cheese (smelly cheese) and my partner doesn’t, I must be living in a state of terrible frustration. I admitted that I myself didn’t eat meat, and that this could equally be interpreted as a rejection of the flesh. That, M pronounced, was a different matter: the cheese question was specifically to do with oral sex. When pushed, he admitted that only French cheeses were authentic cheeses according to his criteria. This obviously means that the French (along with some privileged visitors like myself) are the only people in the world to appreciate oral sex correctly, I deduced. At this point C burst out laughing, but M appeared to give the statement a moment’s serious consideration. “Perhaps”, he said.

    story 2:
    CHEESE can boost your sex life, help beat stress and act as a painkiller, experts claimed yesterday.
    It contains natural chemical phenylethylamine (PEA) which releases endorphins — or “happy hormones” — into the body, says a British Cheese Association study.
    Cheese has ten times more PEA than chocolate.
    The study says “a matchbox-sized bit of cheese a day helps boost calcium intake and provides happy hormones”.

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