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Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
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Gourmet Grocery
Wed|Dec
29
Okay, I made that up. Nobody really calls Gorgonzola Dolce “the kissing cheese,” but they should because it’s mild and it goes with bubbly. Perfect for New Years. Lord knows you don’t want Stilton breath or Roquefort breath, unless your partner is a salty dog…in which case, rock and roll.
Wed|Dec
22
The colder the weather, the stronger the cheese – that’s always been the rule in our house. After the first freeze, I start dreaming of Raclette. That’s probably because I grew up with a Swiss mother who was famous for her melted cheese dishes, and the minute she saw some sleet on the ground she pulled out the fondu pot or plugged in her Raclette machine. Those Alpine types know how to stay warm.
Wed|Dec
15
If you love big, fruity wines, chances are you’ll fall chin-over-stilettos for Comté. It’s a big fruity cheese, and it pairs well with everything this time of year – nuts, sherry, even fruitcake.
Wed|Dec
08
I have a little thing for goat cheeses rolled in ash. I find them arresting, like Edward Steichen photos. Black against white, grainy against creamy – I revel in the contrasts.
Wed|Dec
01
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.
Wed|Nov
24
I can still remember the first time I tried Époisses – it was at a party three years ago, and when it appeared on the table a hush fell over the kitchen. “Who brought the Époisses?” someone whispered. It was as if a tiger had entered the room.
Wed|Nov
17
If you’re a fan of Taleggio, chances are you’ll have a mini meltdown when you try Anton’s Red Love. This bloomy rind cheese from Bavaria is pudgy and fudgy with a yeasty taste that calls to mind fresh baked bread or, better yet, a bismarck.
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.
