-
Gifts
- Cheese
-
Meats
Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
-
Gourmet Grocery
Wed|Nov
10
If you only serve one cheese at Thanksgiving, let me make a suggestion: try Gorwydd Caerphilly (pronounced GOR-with CARE-fully). Not only is it spectacular, it’s essentially three cheeses in one. If you want to have a little fun, treat your friends to a three-part tasting by giving everyone a thickish slice and instructing them to identify the three parts: (1) the rind, (2) the gooey layer below the rind, (3) the cakey white center.
Wed|Nov
03
I was a Communications major at IUP (Indiana University of Pennsylvania), then I worked for QVC -- my focus was displays. After that, I went to culinary school. I’ve worked in just about every department here at Di Bruno Bros.
Wed|Oct
27
Lots of people proclaim to be blue cheese haters, and this breaks my heart. Why? I can't stand the thought of anyone going to the grave without having eaten a wedge of Stilton or a spoonful of creamy Cashel.
Wed|Oct
20
October is cheddar weather. It’s a good month for carrying a loaf of crusty bread out onto the rooftop, along with a wedge of cheese, and enjoying a bird’s eye view of the fall trees. A picnic in the air.
Wed|Oct
13
With a name like Sparkenhoe, you know you are in for tradition. This golden cheese originated in 1754, when an English farmer began naming his bold-colored wheels after his prize bull, Old Sparkenhoe.
Wed|Oct
06
Years at Di Bruno Bros.: about 3 Hometown: Bayside, Queens and North Merrick, Long Island His specialty: I deal with a lot of our affinage, especially of the washed rinds. Affinage is essentially cheese care at its highest form. His cheese of the moment: Muffato, a Northern Italian blue coated in mint, chamomile, and marjoram [...]
Wed|Sep
29
Here’s the wedge every cheesemonger is talking about: Pleasant Ridge Reserve. Earlier this month, it won “Best in Show” at the American Cheese Society Awards – a.k.a. the Oscars of artisanal cheese. Pleasant Ridge Reserve has taken this top honor not once, but three times. Incroyable. If you want to try the “it” cheese of [...]
Wed|Sep
22
Going into October, I find myself craving Alpine cheeses. They have an earthy quality I associate with root vegetables, like turnips and rutabagas.
Wed|Sep
15
Besides being a star in Wallace & Gromit cartoons, Wensleydale has a great story. It’s made by a single creamery in Yorkshire, England that relies on a recipe from twelfth-century Cistercian monks.
Thu|Sep
09
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese, something strong enough to stand up to gin. Enter Pecorino di Pienza, a Tuscan sheep’s milk cheese that loves olives, cured meats, and, oh yes, martinis.
