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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
Tue|Feb
08
If you’re anything like me you have a number of things you will always find sitting in your refrigerator: Milk, eggs, your supply of beers (or wines depending on who you are), maybe that plastic container of Chinese you’ve forgotten about. And let’s not forget the most important part…your favorite chunk of cheese.
Thu|Feb
03
The way to your loved one’s heart is definitely through their stomach. Few things are as intimate and thoughtful as cooking a meal for the one you love. We’ve created a very simple and rustic menu so you can share the romance this Valentine’s Day, at home, by candlelight, Di Bruno style.
Wed|Jan
26
One of the most misunderstood items we sell is goat's milk cheese. Why is goat cheese so maligned? Probably for the same reasons it is so beloved: it can be gooey, flaky, zesty, tangy and maybe even a bit barnyardy.
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.
Wed|Jan
12
Blue Cheese Mashed Potatoes Ingredients 4 large Yukon Gold Potatoes, peeled, cut into 1/2 pieces 2 tbsp butter 1/3 cup whole milk 1/3 cup chopped green onion 6 oz. Point Reyes Blue Cheese, crumbled salt & white pepper Method Cook potatoes in saucepan of boiling salted water until tender, about 20 minutes. Melt the butter [...]
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.
