On July 8, 2011, Di Bruno’s own Zeke Ferguson competed in the ultimate battle of curds: The Cheesemonger Invitational. He placed 4th in this epic battle of cheese mongers from around the world, returning to Philadelphia proud. Check out this new video where Zeke, from our 9th street store, recap’s the battle, talks about his favorite cheeses, and shows off his cheese tattoos!
During the month of June, Di Bruno Bros. participated in several fabulous fundraising events showcasing the culinary creativity of our Chef Rob Sidor. On June 14th, 2011 Di Bruno Bros. participated in the 2011 Great Chefs Event supporting Alex’s Lemonade Stand. Over 1,100 guests enjoyed the beautiful venue at the Urban Outfitters Headquarters in the Navy […]
One of the most enjoyable perks of being a Di Bruno's cheese monger is what we like to refer to as culinary pioneering. Sniffing down leads and gathering information (and the occasional sample) of new and exciting cheese is a constantly rewarding and exciting process. If being at Di Bruno's gives an enterprising cheese lover a chance to be a culinary pioneer then the constantly expanding and always changing world of Artisan cheese represents the frontier of the gourmet food world which a cheese monger has to move toward to stay on top of their game.
Waking up in Amsterdam for the first time is like waking up on Christmas day. The excitement was palpable and expectations were high as I rolled out of bed and meandered through the morning routine. Today, we are touring Friesland with Betty Koster. Betty is the owner of the L'Amuse Cheese Shop, the finest in Amsterdam, and is an international ambassador for all Dutch cheeses.
The day began with a trip to the Fruitiere a Comte de Gellin. A fruitiere is where the cheese is produced before it is transferred to an affineur for maturation. Being in peak season, this particular fruitiere is making eight wheels of Comte per day, approximately 550 pounds.
I am sitting across from the Hertz kiosk at the Geneva airport, propping myself up on my luggage. In the past 30 hours, I have not slept or changed clothes, and exhaustion is forcing its inevitability on me. But as weary as I feel, the excitement of this trip offers constant rejuvenation.
I hope you have already eaten. If not, pull up a chair. Grab a napkin. You just might drool. This is the story of a fermentation dinner in celebration of two Philadelphia-area food artisans -- a cheesemaking pioneer named Sue, and a brewer savant named Jean. I want you to meet them.
The celebration will begin at 6:00pm on Thursday, May 12th, 2011 in the Upstairs Café at Di Bruno Bros. located at 1730 Chestnut Street. Tickets are $45 in advance, $50 at the door. Seating is limited, so it recommended that you purchase tickets in advance.
On Thursday, March 17th, two of Philadelphia’s greatest artisans, Dock Street Brewery and Di Bruno Bros., will team up to celebrate St. Patrick’s Day with great beer and great cheese! The Dock Street Beer & Di Bruno Cheese Celebration will offer attendees a wide range of Dock Street’s fresh, unfiltered ales and lagers, to be paired with an array of dishes using cheeses from around the world.
Day two of the conference included a bit of an adventure outside of the cheese bubble with a morning charcuterie class (that's cured meat) led by Brooks Miller of North Mt Pastures in Newport, PA.