Beginning this week and continuing henceforth, your friendly staff at DiBruno Brothers will be announcing a weekly suggested cheese plate. The plate will include one cow, one goat, one sheep and one blue. Our initial plate is great one, so stock up today.
Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England
-One of the prime examples of a cheese that represents the “terroir.” Using a recipe that dates to 1745, it is mild, but creamy and complex. The raw milk yields the subtle flavors of the animal’s diet: grassy, herbaceous, slightly fruity and earthy.
Pecorino Ginepro: Sheep, Emilio-Romagna, Italy
-A unique twist on an Italian staple, this pecorino is bathed in balsamic vinegar and rubbed with cracked juniper berries. The berries contribute a slight bitterness while the vinegar adds sweet undertones and keeps the 8-month old cheese moist.
Valencay: Goat, Loire Valley, France
-The quintessential chevre from the premier goat region in the world. Aged in-house for an additional two weeks, these goats are fresh but durable and can be matured in your walk-in for nearly a month. Dusted with an edible vegetable ash, they are creamy and sweet with the capric tang you expect from fresh goat cheeses.
Rogue River Smokey Blue: Cow, Oregon, U.S.A.
-A finalist at the N.A.S.F.T. 2006 New Cheese Category, this is by far one of the most unique cheeses in our inventory. While the idea of a smoked blue might sound gimmicky, this distinguishes itself from other smoked cheeses in that it is actually a quality cheese prior to smoking. Smoked over chipped apple wood, it is intensely layered, and superb in a variety of applications.