Years at Di Bruno Bros.: 4 Hometown: Metuchen, New Jersey How he got into cheese: I’m a carpenter by trade, but I’ve always sidelined in food -- I’ve worked as a fishmonger, a bartender. In early 2007, I walked into Di Bruno Bros. one day, and I haven’t left since. I like that there’s a vast amount of knowledge to master, kind of like working in historic restoration.
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.
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 […]