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.
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?
Next week the Di Bruno book tour crew heads to Madison, Wisconsin for the annual American Cheese Society Conference. Come join us at one of our three book events to celebrate The Di Bruno Bros House of Cheese: A Guide to Wedges, Recipes, and Pairings, written by yours truly:
They’re stinkers. There’s no other way to describe washed-rind cheeses as a category. Since so many artisan cheesemakers in the United States are exploring this style – from Doe Run Dairy’s new Bathed in Victory (PA) to Canal Junction’s Charloe (OH) – I thought I’d offer a few pointers about identifying and tasting this full-bodied favorite.
I was intimidated by the sheer amount of cheese Di Bruno Bros. carries. But everyone’s collective knowledge contributes to a great learning atmosphere behind the counter, and I’ve been amazed at how quickly I’ve learned the difference between very similar cheeses.
Kimchi and cheese? Take that puzzled look off your face! It’s not any more bizarre than drizzling balsamic vinegar on a wedge of Parm. Or tipping back a fermented beverage, like beer or wine, with pizza. Or, at least that was our premise when Amanda Feifer and I presented KIMCHEESE! for the Philadelphia Science Festival. Sixty […]