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Meats
Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
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Gourmet Grocery
Thu|May
19
Back in April, a friend gave me a bag of lemons from her family tree in Florida, and their bright floral bite sent me on a citrus binge. That’s how I came to Pantaleo, a firm Sardinian goat cheese that smells like lemon yogurt and tastes – in its youth – as delicate as the Madaleines that sent Proust into literary reverie.
Wed|May
04
If you’re the kind of person who likes to traffic in obscure cheese, you’ll want to add Paški Sir to your list. It looks like an aged Parm with a thick, honey-colored rind and flecks of protein crystals, but the smell and taste are nuttier and brighter, with hints of melon, spruce, and citrus.
Thu|Apr
21Most people who enter into a relationship with sheep’s cheese expect a robust, salty hunk – think of your Pecorinos from Sardinia, your Manchegos from La Mancha. These hard, earthy cheeses can be addictive, but they often require a sweet sidekick, like honey or quince paste, to offset their briny temperaments.
Wed|Apr
06
Few things are as lovely as a young goat cheese from the Loire Valley. It is versatile and light, like a new spring coat, and when paired with preserves or a glass of Sancerre, it becomes ethereal, musical – think “Umbrellas of Cherbourg.”
Wed|Mar
23
I know a man who buys two blue cheeses a week and eats them for dinner. No, he's not my boyfriend -- he's my muse. When I have a humdrum day, I often think of the cheese boards I have eaten at his house, and then I perk up like daisy.
Wed|Mar
09
Hometown: Philadelphia (Frankford neighborhood) Years at Di Bruno Bros.: 3+ His job: I specialize in aging flurry rind goat cheeses – Selles-sur-Cher, Saint Maure, Crottin de Chavignol. They require constant air and constant moisture – you’ve got to keep an eye on them or they’ll go under.
Wed|Feb
23
As much as I like beer and wine, I am a cocktail person. I have a thing for fizzes and rickeys. Don’t hold it against me. If I had the choice between a gin’n tonic or a big smiley Cab, I’d go for the gin – there, now I’ve come clean. Can we move on?
Wed|Feb
09
Few things are as romantic as sharing a cheese plate. You pour some wine, light some candles, and let the nibbling begin. For Valentine’s Day, a lot of people get hung up on symbolism, but what means more: a box of box of heart-shaped chocolates or a selection of cheeses that have been around for centuries?
Wed|Jan
26
If you love cheese, you probably know about the recent crackdowns on two prominent raw milk dairies in Washington state. I’ve been reading a lot about food policy this week, so I treated myself to a side-by-side tasting of two British blues – one made from raw milk, the other pasteurized. Meet Stichelton and Colston [...]
Wed|Jan
12
If you’re a cheddar lover, this is your must-try cheese for 2011. Montgomery’s Cheddar isn’t just an award-winning wedge, it’s a cheese with groupies. Di Bruno’s cheesemonger Ezekial Ferguson loves Montgomery’s so much, he tattooed the label on his shin.
