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	<title>Di Bruno Bros. Blog &#187; Madame Fromage</title>
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		<title>Di Bruno Bros. House of Cheese: A Guide to Recipes, Pairings and Wedges</title>
		<link>http://www.dibruno.com/blog/2013/05/14/di-bruno-bros-house-of-cheese-a-guide-to-recipes-pairings-and-wedges/</link>
		<comments>http://www.dibruno.com/blog/2013/05/14/di-bruno-bros-house-of-cheese-a-guide-to-recipes-pairings-and-wedges/#comments</comments>
		<pubDate>Tue, 14 May 2013 16:53:21 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Autographed]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Book]]></category>
		<category><![CDATA[emilio mignucci]]></category>
		<category><![CDATA[HouseofCheeseBook]]></category>
		<category><![CDATA[Hunter Fike]]></category>
		<category><![CDATA[Pairings]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tenaya Darlington]]></category>
		<category><![CDATA[Website]]></category>
		<category><![CDATA[Wedges]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4558</guid>
		<description><![CDATA[Peek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. Madame Fromage brings to life 170 of the world’s greatest artisanal cheeses, drawing on stories and knowledge from our third-generation owners, cheesemongers and friends.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Kimcheese: How to Pair Kimchi and Cheese</title>
		<link>http://www.dibruno.com/blog/2013/05/08/kimcheese-how-to-pair-kimchi-and-cheese/</link>
		<comments>http://www.dibruno.com/blog/2013/05/08/kimcheese-how-to-pair-kimchi-and-cheese/#comments</comments>
		<pubDate>Wed, 08 May 2013 21:36:45 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
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		<category><![CDATA[Uncategorized]]></category>
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		<category><![CDATA[chiriboga blue]]></category>
		<category><![CDATA[hudson red]]></category>
		<category><![CDATA[kimchee]]></category>
		<category><![CDATA[kimcheese]]></category>
		<category><![CDATA[kimcheeze]]></category>
		<category><![CDATA[kimchi]]></category>
		<category><![CDATA[Pantaleo]]></category>
		<category><![CDATA[phickle]]></category>
		<category><![CDATA[philadelphia science festival]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4486</guid>
		<description><![CDATA[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 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Summery Bites: Highlights from a Night at COOK</title>
		<link>http://www.dibruno.com/blog/2013/04/15/summery-bites-highlights-from-a-night-at-cook/</link>
		<comments>http://www.dibruno.com/blog/2013/04/15/summery-bites-highlights-from-a-night-at-cook/#comments</comments>
		<pubDate>Mon, 15 Apr 2013 17:29:41 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Beer & Cheese]]></category>
		<category><![CDATA[Entertaining & Holiday Tips]]></category>
		<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[emilio mignucci]]></category>
		<category><![CDATA[flying fish]]></category>
		<category><![CDATA[House of Cheese Book]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[rocco rainone]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4419</guid>
		<description><![CDATA[A couple recipes from the evening will be in your hands soon – the Di Bruno Bros. House of Cheese book comes out in just three weeks! Until then, you’ll have to wing it as you crack open your first Hopfish, your first Exit 16 (made with wild rice, and just glorious!). As I read through my hasty tasting notes, a few favorites jumped out. I am writing them here for you – but also to commit them to memory myself, as a summer mantra.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Clochette, My Pet</title>
		<link>http://www.dibruno.com/blog/2013/04/02/clochette-my-pet/</link>
		<comments>http://www.dibruno.com/blog/2013/04/02/clochette-my-pet/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 01:39:55 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Cheese Plate of the Week]]></category>
		<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Brainy Cheeses]]></category>
		<category><![CDATA[Clochette]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[Spring]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4386</guid>
		<description><![CDATA[This spring, I’ve had a love affair with brainy goat cheeses. They appear this time of year – wrinkly, rumpled, as if they’ve just rolled out of bed – which may explain why I adore them for breakfast. Put on a pot of tea, grab the honey, pop in some toast, and prepare to be awakened with a rise-and-shiny little cheese.]]></description>
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		<slash:comments>4</slash:comments>
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		<title>The Amazing Wheels of Rodolphe Le Meunier</title>
		<link>http://www.dibruno.com/blog/2013/03/19/the-amazing-wheels-of-rodolphe-le-meunier/</link>
		<comments>http://www.dibruno.com/blog/2013/03/19/the-amazing-wheels-of-rodolphe-le-meunier/#comments</comments>
		<pubDate>Wed, 20 Mar 2013 03:03:27 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[affinage]]></category>
		<category><![CDATA[aged cheeses]]></category>
		<category><![CDATA[limited]]></category>
		<category><![CDATA[puits d'astier]]></category>
		<category><![CDATA[rodolphe le meunier]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4374</guid>
		<description><![CDATA[“Puits d’Astier,” Rocco whispered. It sounded like a new frangrance. Pwee d’awz-tee-eh. And it might as well be. Since Saturday, I’ve been patting Puits d’Astier on the insides of my wrists, and wherever I go in the world I leave the aroma of sweet sheep’s milk and hazelnuts. It’s true. Riders of SEPTA, Philadelphia’s public transit system, know me and thank me. Expect men who peddle scented oils from duffle bags to pursue you with bottles of faux Puits d’Astier soon.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2013/03/19/the-amazing-wheels-of-rodolphe-le-meunier/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Three Stars from Neal’s Yard Dairy</title>
		<link>http://www.dibruno.com/blog/2013/03/08/three-stars-from-neals-yard-dairy/</link>
		<comments>http://www.dibruno.com/blog/2013/03/08/three-stars-from-neals-yard-dairy/#comments</comments>
		<pubDate>Sat, 09 Mar 2013 00:57:23 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Beer & Cheese]]></category>
		<category><![CDATA[Cheese Plate of the Week]]></category>
		<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Berkswell]]></category>
		<category><![CDATA[British Cheese]]></category>
		<category><![CDATA[Flower Show]]></category>
		<category><![CDATA[gorwydd caerphilly]]></category>
		<category><![CDATA[Montgomery's Cheddar]]></category>
		<category><![CDATA[Neal's Yard Dairy]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4348</guid>
		<description><![CDATA[March brings the Flower Show to Philadelphia, and with this year’s “British Landscapes” it seems only proper to offer you a selection of Britain’s best wedges. Should you overdose on the smell of hyacinths, you may wish to pop into Di Bruno Bros. for a sniff and nibble. (Di Bruno Bros. will be a vendor at the show, but the flagship store at 18th and Chestnut is within walking distance.)]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2013/03/08/three-stars-from-neals-yard-dairy/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Get A Shroom</title>
		<link>http://www.dibruno.com/blog/2013/02/13/get-a-shroom/</link>
		<comments>http://www.dibruno.com/blog/2013/02/13/get-a-shroom/#comments</comments>
		<pubDate>Wed, 13 Feb 2013 06:00:49 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Entertaining & Holiday Tips]]></category>
		<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Ann's Raspberry Farm]]></category>
		<category><![CDATA[Camembert]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Old Chatham]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4290</guid>
		<description><![CDATA[Nothing puts me in the mood for love like mushrooms. I know, I know – they’re a far cry from oysters or caviar, but aphrodisiacs rely on individual appeal and I happen to be mad for forest smells: wet earth, moss, the vaguely cabbage-y smell of tree rot. These are what led me to a special Valentine’s Day threesome: roasted mushrooms stuffed with Nancy’s Camembert and a spot of Brussels sprout relish.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2013/02/13/get-a-shroom/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Five Cheeses for the New Year</title>
		<link>http://www.dibruno.com/blog/2012/12/27/five-cheeses-for-the-new-year/</link>
		<comments>http://www.dibruno.com/blog/2012/12/27/five-cheeses-for-the-new-year/#comments</comments>
		<pubDate>Thu, 27 Dec 2012 17:46:59 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Cheese Plate of the Week]]></category>
		<category><![CDATA[Entertaining & Holiday Tips]]></category>
		<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[Recipes & Tips]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4187</guid>
		<description><![CDATA[If you’re working on your resolutions, allow me to weigh in. There’s never been a better time to explore American cheese, and with the bounty available to you from small artisans it’s high time to move beyond Cheddar and Brie. In the spirit of newness, here are five types of American cheese to try in 2013.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/12/27/five-cheeses-for-the-new-year/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Rogue River Blue</title>
		<link>http://www.dibruno.com/blog/2012/12/13/rogue-river-blue/</link>
		<comments>http://www.dibruno.com/blog/2012/12/13/rogue-river-blue/#comments</comments>
		<pubDate>Thu, 13 Dec 2012 17:52:16 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Entertaining & Holiday Tips]]></category>
		<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[American Cheeses]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Rogue River Blue]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4171</guid>
		<description><![CDATA[If you find yourself heading to a swish party without a holiday sweater, you can always make up for it with a wedge of Rogue River Blue. It’s the elusive wedge everyone’s been looking for since it won the coveted “Best of Show” award from the American Cheese Society last year. Now it’s in season, just in time to nuzzle pears and sidle up to your most intoxicating eau de vie.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/12/13/rogue-river-blue/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Healing Powers of Piacentinu</title>
		<link>http://www.dibruno.com/blog/2012/11/15/the-healing-powers-of-piacentinu/</link>
		<comments>http://www.dibruno.com/blog/2012/11/15/the-healing-powers-of-piacentinu/#comments</comments>
		<pubDate>Thu, 15 Nov 2012 18:19:39 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4160</guid>
		<description><![CDATA[Remember this: birds migrate in the fall, and so do great cheeses. The holiday season draws rare imports, and you can count on cheese shop shelves to be bountiful and bright. If you’re a caseophile, now is a great time to look to the sky and ask yourself, “What amazing cheese is in store for me tonight?”]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/11/15/the-healing-powers-of-piacentinu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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