My first week working for Di Bruno Bros in Ardmore Farmer’s Market was an incredible experience. Prior to Di Bruno's, I had already been working in the specialty cheese industry for quite some time, but it had been a while since I worked alongside such intense, friendly, passionate and knowledgeable cheesemongers. They exude professionalism in the highest way, always putting our guests' needs first. It is just simply amazing to work next to such masters of their craft.
The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with Cow and Goat milk and wrapped in Sycamore leaves, from Castilla-Leon, Spain. The leaves are what remind me of fall.
As fall approaches, our food and beverage tastes will be changing with the arrival of the new season. Included in these seasonal choices are the types of cheese that we consume. Instead of lighter options such as fresh goat's milk cheeses for your summer tomatoes and beets, it's now time for more hearty options. Autumn speaks to heartier foods, heartier beverages, and yes, heartier cheeses!
Officially, August is National Goat Cheese Month, but let’s agree: we’re past campaigning for goat cheese acceptance. Back in the 1970s, when the first goat-cheese pioneers were emerging from their milking barns in coveralls, Americans found chèvre exotic.
We all know that wine and cheese go together like a horse and carriage, so we're thrilled to bring you wine and cheese pairings every Tuesday. The first is a perfect summer wine and cheese pairing courtesy of Bob Trimble, AKA The Wine Guy.
Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. There are two main varieties of Asiago: Asiago d'Allevo and Asiago Presstato. Asiago has a protected designation of origin; in other words, the only "official" Asiago is produced in the region.
Anyways, mozzarella is a diverse cheese. It can be used in a variety of dishes. But the most most popular application is on pizza. Sure, the temperatures are soaring outside, but pizza really is delicious any time of the year. Don't even think about take out! We've got a delicious, simple homemade pizza recipe for you.
“Can you help me find blue cheese to crumble on top of a salad?” “I don’t like blue cheese, but this recipe I’m making calls for it. What should I do?” “My husband loves blue cheese and I want to buy him some. No thanks, I don’t want a taste (Yuck!)." "Can I get one that’s not too stinky?” “How long will it last before it goes bad?” “I would like a blue cheese to complete my cheese plate, what do you suggest?”