I am compelled to begin this post with an apology. To all the customers who have sought my Stilton pairing advice in the past: I am sorry that I steered so many of you directly to Port Wine. Don’t get me wrong, Port and Stilton is a classic pairing and certainly works, but lately I have […]
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.
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.<
If you found yourself on the corner of 18th and Chestnut sometime between 9pm and 6am last week, you may have noticed some construction occurring within the coffee bar area of our Rittenhouse location. Indeed, a major renovation is taking place, affecting not only the physical layout, but the menu.
At Di Bruno Bros., our slogan is “Celebrating Great Food and Great People since 1939.” We strive to align ourselves with meaningful companies comprised of passionate employees who proudly represent the cheese maker. Few companies, if any, live up to this mantra like Essex Street Cheese.
It is always disappointing when a customer tells us that they purchased “too much” cheese their last time in and had to throw some away. This stings, both because the customer feels that they threw some money down the drain, and also because a small piece of an artisan’s efforts have gone for naught.
One of the most unusual parts of working in the food industry is acknowledging obscure food holidays. April, for instance, is "National Grilled Cheese Month." There are certainly other important dates in April (Easter, my anniversary and my birthday, to name a few), but we will be putting time aside to celebrate melted cheese on toast.
With the possible exception of Cheddar, no cheese is as misunderstood as Gouda. Nascent cheese enthusiasts are encumbered with the misconception that Gouda is some lesser form of cheese, one that either comes smoked or “regular.” This perception of commodity has hampered Gouda’s reputation in America, but the reality is that the nation’s best cheese shops offer Goudas that rival the best cheeses in the world.
Very few meals remind me of my childhood as much as a tuna melt. My mother was the primary chef in our household, and she excelled (still does) in all areas of Italian cuisine. On the rare occasion that my father cooked, my brother and I were treated to distinctly American dinners.