Notes of freshly cut grass. Toasted hazelnuts. A buttery, fruity finish. Unfiltered Extra Virgin Sicilian Olive Oil. Enter Di Bruno Bros. Sicilian Olive Oil. Let’s start with Mr. Manfredi Barbera, our dear friend in Palermo who happens to be one of the finest olive oil producers in the world. Expertly made and hand harvested by […]
Cheese is a living, breathing thing. Letting your cheese “breathe” maximizes both its flavor and shelf life. Meet Fromagex, a double layered wax-style cheese wrap crafted by the leaders in cheese making equipment. Fromagex is how we ensure all soft cheeses shipped nationally arrive at your doorstep in top condition. How Fromagex wrap works: […]
Back in July, I decided to host a contest – I wanted to support readers from around the United States who are committed to exploring local cheese. So the folks at Di Bruno Bros. and I decided to offer a copy of our book, The Di Bruno Bros. House of Cheese, to one person from each of the 50 contiguous United States. The best “state cheese board” would win a free book.
Is there a better time of year for foodies than the onset of Fall? Apples, Brussel sprouts, pumpkins and squash are coming into season. The first batches of the Holy Grail of cheese, Vacherin Mont d’Or, has been produced and will be arriving on our shores shortly. The haunting, alluring aroma of truffles is wafting over the Atlantic.
All my life I’ve avoided Provolone – to me, it’s always been a “meh” cheese, a bland, moonish slab that I associate with deli counters. Then I went on a book tour with Emilio Mignucci, Mr. Tastebuds of Di Bruno Bros., and wasn’t I surprised to learn that the ONE wedge Emilio always has in his home fridge is Grandé Aged Provolone?
Take a gander at some amazing cheeses, pairings, recipes, and cheese memories submitted to the Di Bruno Bros. Cheeseventure Contest. This post includes select photos submissions and a link to the full #Cheeseventure list. Thanks to everyone who entered and congrats to our winner!
As you can probably imagine, The House of Cheese is constantly receiving samples and sales pitches for new products. A good percentage of these are cheese-centric, especially in the vein of cheese condiments. As the perpetual wave of new product submissions arrive at our doors, it gets increasingly challenging to find one that stands out from the crowd. You might say it takes a...Rare Bird.<