If you have grown weary of kale salad – the darling of so many food blogs this summer – allow me to propose a variation. As basil dwindles, consider lopping off kale and collards and blending them into pesto with a kick of smoky sheep’s milk cheese. Food blogger turned author Garrett McCord of Vanilla […]
Notes of freshly cut grass. Toasted hazelnuts. A buttery, fruity finish. Unfiltered Extra Virgin Sicilian Olive Oil. Enter Di Bruno Bros. Sicilian Olive Oil. Let’s start with Mr. Manfredi Barbera, our dear friend in Palermo who happens to be one of the finest olive oil producers in the world. Expertly made and hand harvested by […]
I was intimidated by the sheer amount of cheese Di Bruno Bros. carries. But everyone’s collective knowledge contributes to a great learning atmosphere behind the counter, and I’ve been amazed at how quickly I’ve learned the difference between very similar cheeses.
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 […]
The theme of today’s visits centered on the combination of the Italian approach to tradition combined with innovation. The quote, “L’innovazione e’ la traduzione riuscita bene,” or “Innovation is the result of well managed tradition,” came from Mirella Galloni, the daughter of the founder of Fratelli Galloni. Our fourth day in Italy ended in Parma with a visit to one of the Galloni prosciuttifici (prosciutto crudo plants.)
Let’s be blunt: I love this cheese! It has seriously become my favorite. As a cheesemonger, I know I'm not supposed to pick one. But out of the several hundred cheeses I’ve tried in my tenure at Di Bruno Bros., Scharfe Maxx 365 is the perfect cheese in my opinion
As far as I’m concerned, cheese and coffee make up their own food groups. The dynamic flavors and chemistries attainable by both of these items allow for thousands of different possibilities. I’ve had a long-term relationship with coffee for a few years now, while cheese is a slightly newer affair (luckily coffee hadn’t caught wind of it). Leading up to this past weekend, I decided it was time to introduce coffee to my mistress.
So many award-winning cheeses are made in Vermont these days that it’s easy to feel Green State envy. One Vermont cheese that’s got cheesemongers buzzing this winter is Reading Raclette. Now, the Swiss make Raclette and so do the French, but until Spring Brook Farm introduced its artisanal version from Reading, no American cheesemaker had come forward with a melt-away Alpine stinker this good.