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	<title>Di Bruno Bros. Blog &#187; Uncategorized</title>
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		<title>June Book Events</title>
		<link>http://www.dibruno.com/blog/2013/06/04/june-book-events/</link>
		<comments>http://www.dibruno.com/blog/2013/06/04/june-book-events/#comments</comments>
		<pubDate>Tue, 04 Jun 2013 17:46:02 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4618</guid>
		<description><![CDATA[Hey there, cheese lovers. Our new book, Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings, is out and we’ve got a load of upcoming events where we’ll be showing it off. Come join us for a gander and nibble!]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Cheesemonger Profile: Malachy Egan</title>
		<link>http://www.dibruno.com/blog/2013/05/17/cheesemonger-profile-malachy-egan/</link>
		<comments>http://www.dibruno.com/blog/2013/05/17/cheesemonger-profile-malachy-egan/#comments</comments>
		<pubDate>Fri, 17 May 2013 19:24:53 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Cheesemonger]]></category>
		<category><![CDATA[Malachy Egan]]></category>
		<category><![CDATA[Monger Profile]]></category>
		<category><![CDATA[Rittenhouse]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4598</guid>
		<description><![CDATA[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.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Kimcheese: How to Pair Kimchi and Cheese</title>
		<link>http://www.dibruno.com/blog/2013/05/08/kimcheese-how-to-pair-kimchi-and-cheese/</link>
		<comments>http://www.dibruno.com/blog/2013/05/08/kimcheese-how-to-pair-kimchi-and-cheese/#comments</comments>
		<pubDate>Wed, 08 May 2013 21:36:45 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[chiriboga blue]]></category>
		<category><![CDATA[hudson red]]></category>
		<category><![CDATA[kimchee]]></category>
		<category><![CDATA[kimcheese]]></category>
		<category><![CDATA[kimcheeze]]></category>
		<category><![CDATA[kimchi]]></category>
		<category><![CDATA[Pantaleo]]></category>
		<category><![CDATA[phickle]]></category>
		<category><![CDATA[philadelphia science festival]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4486</guid>
		<description><![CDATA[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 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Il Viaggio in Italia con Scott, l&#8217;Ultimo Giorno</title>
		<link>http://www.dibruno.com/blog/2013/02/21/il-viaggio-in-italia-con-scott-lultimo-giorno/</link>
		<comments>http://www.dibruno.com/blog/2013/02/21/il-viaggio-in-italia-con-scott-lultimo-giorno/#comments</comments>
		<pubDate>Fri, 22 Feb 2013 04:21:43 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Galloni]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Prosciutto]]></category>
		<category><![CDATA[Scott]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4324</guid>
		<description><![CDATA[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.)]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Scharfe Maxx 365: Swiss Stunner</title>
		<link>http://www.dibruno.com/blog/2012/09/28/scharfe-maxx-365-swiss-stunner/</link>
		<comments>http://www.dibruno.com/blog/2012/09/28/scharfe-maxx-365-swiss-stunner/#comments</comments>
		<pubDate>Fri, 28 Sep 2012 17:58:28 +0000</pubDate>
		<dc:creator>Dan Black</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4020</guid>
		<description><![CDATA[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]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Gjetost and Coffee: A Perfect Breakfast Combo</title>
		<link>http://www.dibruno.com/blog/2012/02/03/gjetost-and-coffee-a-perfect-breakfast-combo/</link>
		<comments>http://www.dibruno.com/blog/2012/02/03/gjetost-and-coffee-a-perfect-breakfast-combo/#comments</comments>
		<pubDate>Fri, 03 Feb 2012 19:56:35 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cheese and apples]]></category>
		<category><![CDATA[coffee and cheese]]></category>
		<category><![CDATA[Gjetost]]></category>
		<category><![CDATA[Norweigian cheese]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2772</guid>
		<description><![CDATA[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.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/02/03/gjetost-and-coffee-a-perfect-breakfast-combo/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Righteous Raclette from Reading, VT</title>
		<link>http://www.dibruno.com/blog/2012/01/11/righteous-raclette-from-reading-vt/</link>
		<comments>http://www.dibruno.com/blog/2012/01/11/righteous-raclette-from-reading-vt/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 16:12:40 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2745</guid>
		<description><![CDATA[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.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/01/11/righteous-raclette-from-reading-vt/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Video: Pizza Making 101 with Di Bruno Bros.</title>
		<link>http://www.dibruno.com/blog/2012/01/09/video-pizza-making-101-with-di-bruno-bros/</link>
		<comments>http://www.dibruno.com/blog/2012/01/09/video-pizza-making-101-with-di-bruno-bros/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 18:55:54 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2737</guid>
		<description><![CDATA[9th Street Cheesemonger Mark Bomalaski and Emilio Mignucci show us how to make a simple, but delicious Pizza with Fresh Dough, Roasted Tomatoes, Taleggio, Fontina, Rotondo Dolce Prosciutto, and Baby Spinach.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/01/09/video-pizza-making-101-with-di-bruno-bros/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Smokey Blue for Breakfast? Yes, Ma&#8217;am!</title>
		<link>http://www.dibruno.com/blog/2011/12/28/smokey-blue-for-breakfast-yes-maam/</link>
		<comments>http://www.dibruno.com/blog/2011/12/28/smokey-blue-for-breakfast-yes-maam/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 14:35:43 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2722</guid>
		<description><![CDATA[Ask any cheesemonger for a sample of the best smoked cheese on the market, and you’ll probably find yourself biting into a blue. Rogue River Smokey Blue, from Oregon state, is cold-smoked over hazelnut shells. This cheese tastes so much like sweet, smoky bacon that you can eat it for breakfast.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2011/12/28/smokey-blue-for-breakfast-yes-maam/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>12 Days of Cheesemas</title>
		<link>http://www.dibruno.com/blog/2011/12/14/12-days-of-cheesemas/</link>
		<comments>http://www.dibruno.com/blog/2011/12/14/12-days-of-cheesemas/#comments</comments>
		<pubDate>Wed, 14 Dec 2011 16:51:10 +0000</pubDate>
		<dc:creator>Madame Fromage</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2711</guid>
		<description><![CDATA[Around the holidays, putting out a cheese or two in the evenings is a festive way to unwind. Here are twelve pairings to share with (or without) your true love. Combine five or six of these to create a party board. Or, count down the holiday with one pairing each night.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2011/12/14/12-days-of-cheesemas/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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