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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|Jan
23Crottin Chavignol:Goat, Loire Valley, France -Aged for two weeks and then packed in an odorless, flavorless nitrogen gas, these Crottin Chavignol are as fresh as you can find outside of France. Pleasantly tart and milky, the terroir of the verdant Loire Valley shines through in this most famous of chevres. Knight’s Vail:Cow, Wisconsin, U.S.A.-Introduced in [...]
Wed|Jan
23Crucolo:Cow, Calabria, Italy-Southern Italy’s answer to Asiago Fresco, Crucolo outshines its inspiration with great depth of flavor and billowy texture. Its idyllic location in the center of the Mediterranean receives bountiful sunlight. The resulting verdure pastures flavor the milk, and the result is layered flavors of wild herbs and grasses. Le Clandestin: Raw Cow and [...]
Wed|Jan
23Mature Montgomery’s Cheddar:Raw Cow, Somerset, England-Recognized as the premier cheddar in the world, Montgomery’s is one of only three farms that fits the stipulations for Artisan Somerset Cheddar. While typically aged around 20 months, the mature version is aged 26-28. The extra maturation adds not only great depth of flavor, but firms the texture to [...]
Wed|Jan
23Largo: Cow, California, USA- Largo is a unique twist on a French classic. While most triple cream cheeses have heavy cream added to them to increase richness and fat content, maker Soyoung Scanlan opted instead to use crème fraiche. Not only does this add a bit of tartness, but creates a runny texture beneath the [...]
Wed|Jan
23Tumin Rutulin:Goat, Piedmont, Italy-Seemingly Italy’s answer to Bucheron, Rutulin comes in the traditional three-pound log, but is made by hand with higher quality milk. In addition, it is rolled in either grape must, sesame seeds or wild herbs. A decadent alternative for salads or roulades, it is outstanding at room temperature or melted. Isle of [...]
Wed|Jan
23Laguiole Vieux:Raw Cow, Auvergne, France -While the French would never refer to it as such, this is essentially the French Farmhouse Cheddar. The flavor is superb: buttery, earthy and sharp. However the principal attraction could well be the texture. A unique balance of crumbly and creamy, it is superb as part of an antipasto, melted [...]
Wed|Jan
23Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England -One of the prime examples of a cheese that represents the “terroir.” Using a recipe that dates to 1745, it is mild, but creamy and complex. The raw milk yields the subtle flavors of the animal’s diet: grassy, herbaceous, slightly fruity and earthy. Pecorino Ginepro:Sheep, Emilio-Romagna, Italy -A [...]
Wed|Jan
23Roccolo: Raw Cow, Piemonte, Italy-A rich, nutty table cheese, Roccolo is prized as much for its flavor as it is for its texture. A firm, natural rind conceals a supple brie texture whose density prevents the maturation of the core, which is young, tart and crumbly. Taste each texture individually, and then combine them with [...]
Wed|Jun
20This month, we’re celebrating cheeses from the lush fields of Wisconsin. In fact, some of the finest cheeses come from the master cheesemakers in that region and we’re proud to showcase these top-tier products. Below are some of the cheeses we’re featuring: - Roth Kase’s Grand Cru Gruyere Surchoix: this is magnificent aged cheese you [...]
Mon|Jun
18From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 4 servings 2 lb. Chicken Wings, disjointed½ cup Caribbean jerk seasoning1cup orange juice½ cup soy sauceJuice of 2 limes 2 cinnamon sticks1 bunch scallion1 ea. Scotch Bonnet pepper1 small Spanish onion¼ cup sugar Combine ½ jerk seasoning with chicken and set aside.In food [...]
