Recently I was doing some research on Gorwydd Caerphilly and found this recipe for a vegetarian “sausage” from Wales. I had to try it out, especially because I had never cooked with Gorwydd before and was intrigued by the prospect. The first Glamorgan Sausage recipes are from 1863, though this hearty vegetarian sausage received renewed popularity during World War II […]
Fall brings a bounty of fantastic seasonal fruits and vegetables that I crave the second the temperature drops. I love cooking this time of year: the bold spices, rich flavors, and hearty dishes you're automatically entitled to eat the moment it drops below fifty- five degrees. One recipe that's ingrained into my memory is my grandmother's apple pie.
My first week working for Di Bruno Bros in Ardmore Farmer’s Market was an incredible experience. Prior to Di Bruno's, I had already been working in the specialty cheese industry for quite some time, but it had been a while since I worked alongside such intense, friendly, passionate and knowledgeable cheesemongers. They exude professionalism in the highest way, always putting our guests' needs first. It is just simply amazing to work next to such masters of their craft.
As fall approaches, our food and beverage tastes will be changing with the arrival of the new season. Included in these seasonal choices are the types of cheese that we consume. Instead of lighter options such as fresh goat's milk cheeses for your summer tomatoes and beets, it's now time for more hearty options. Autumn speaks to heartier foods, heartier beverages, and yes, heartier cheeses!
Di Bruno Bros. is proud to announce the addition of a gourmet food gift set that is sure to wow your recipient: Our Pasta, Sauce and Cheese Set Grande!
We all know that wine and cheese go together like a horse and carriage, so we're thrilled to bring you wine and cheese pairings every Tuesday. The first is a perfect summer wine and cheese pairing courtesy of Bob Trimble, AKA The Wine Guy.
I was in a beer and cheese club where I used to live. One member was a brewer, another was a monger at the local food co-op. It really opened my tate buds up to different cheeses and how much a pairing can add to the complexity and enjoyment of eating. I really enjoyed discovering new cheeses and their story. It was this experience coupled with the atmosphere and history of DiBruno's that led me to try my hand at cheesemongery.
Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. There are two main varieties of Asiago: Asiago d'Allevo and Asiago Presstato. Asiago has a protected designation of origin; in other words, the only "official" Asiago is produced in the region.
I started with Di Bruno Bros. as a barista when I was 18 to put some cash in my pocket. After a six months with the company, I reached out to our president to see if I could complete my Drexel Co-op Experience with Di Bruno Bros. in our corporate office. After working on so many top secret corporate cheese jobs, I wanted to immerse myself in the knowledge and culture.