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 […]
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 […]
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.
Hometown: Philly Years at Di Bruno Bros.: 14 Fave cheese of the moment: Anton’s Red Love. It’s a washed-rind, brie-style cheese from Germany, and it’s made by a guy named Anton. He named the cheese after his wife, who is a redhead. Pair it with a Riesling, and you have to spread it on Faragalli’s […]
If ever there were a “sensuous” category for cheese, Ardrahan just might rock top placement. It is, in a word, plush. Picture a round cushion of a cheese, give it a satiny gold finish and a rich texture, then meditate on this: peanuts, wild mushrooms, a whiff of pasture. It’s cheese nirvana.
Point Reyes Blue seems to pair well with warm weather. It’s sweet and fudgy with a crisp, grapey sharpness and just a little peppery tingle on the finish. My friend Tracy says, “It’s like an evening on a catamaran.” She says she can taste the Pacific.