It's happened to us all. You get your cheese home, eat half of the wedge immediately, wrap it up and stick it in the fridge for a future snacking session. Only... the next time you visit your cheese, something is different... ! Learn how to store your cheese and never worry about sad wedges again.
Cheese is a living, breathing thing. Letting your cheese “breathe” maximizes both its flavor and shelf life. Meet Fromagex, a double layered wax-style cheese wrap crafted by the leaders in cheese making equipment. Fromagex is how we ensure all soft cheeses shipped nationally arrive at your doorstep in top condition. How Fromagex wrap works: […]
Summer fruits are in full season on the East Coast. The glimmer of blueberries ushers in a whole wealth of scrumptious gems as the season progresses. Right now I can't get enough of berries stone fruits, which seem to have endless possibilities in the kitchen & on the cheese board.
We carry lots of mustards. Many brands and styles, grainy, hot, smooth, sweet, and so on, but I am especially fond of the full line of Edmond Fallot mustards. There are two things I love about the Edmond Fallot mustards. First, while you can make Dijon mustard pretty much anywhere, Edmond Fallot makes an effort to re-establish the cultivation of mustard plants in Burgundy and also uses AOC Burgundian wines in their production.
On May 15th, I had one of the single most memorable meals of my life. At eight pm, about 20 kilometers from the Swiss border, my group and I arrived at La Petite Echelle. Originally built in the 16th century, this rustic mountain home, or chalet, still operates without modern electricity; solar panels provide a minimal amount of electricity for the most basic kitchen needs.
by Amanda Bernhardt. Spring is upon us- and while the days are warmer, the birds are chirping, and the air is riddled with a sweet, floral musk- gone are the glory days. I am speaking, of course, of the melty, molten goodness of winter. Rich, beefy Alpines, fondues, au gratins, macaroni and cheese, the list goes on. But fret not, […]
It is always disappointing when a customer tells us that they purchased “too much” cheese their last time in and had to throw some away. This stings, both because the customer feels that they threw some money down the drain, and also because a small piece of an artisan’s efforts have gone for naught.
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 […]
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.