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Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
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Gourmet Grocery
Tue|Nov
01
As we enter the season of decadence, I can’t help but crave Roquefort. It’s as luxurious as fur, and it pairs well with so many things associated with the winter season: ripe pears, dates, figs, honey, walnuts. After a big meal, this triple-crème sheep’s milk blue becomes the evening’s star, especially when served with a glass of nectar-like Sauternes.
Mon|Oct
24
In honor of American Cheese Month, Emilio Mignucci and Rocco Rainone discuss cheeses by Andante Dairy in California: Largo and Ragthyme — a Di Bruno Bros. exclusive! Part 2!
Thu|Oct
20
I have a tendency to look past small, hard cheeses in favor of washed rinds, blues, and anything wrapped in lace or bark. On a recent cheese plate, however, Garrotxa – a vibrant Spanish goat cheese – caught my eye. It’s my new little velvetine rabbit.
Tue|Oct
18
In honor of American Cheese Month, Emilio Mignucci and Rocco Rainone discuss cheeses by Andante Dairy in California: Acapella, Minuet, Largo, and Ragtyme — a Di Bruno Bros. exclusive!
Mon|Oct
17
With the possible exception of Cheddar, no cheese is as misunderstood as Gouda. Nascent cheese enthusiasts are encumbered with the misconception that Gouda is some lesser form of cheese, one that either comes smoked or “regular.” This perception of commodity has hampered Gouda’s reputation in America, but the reality is that the nation’s best cheese shops offer Goudas that rival the best cheeses in the world.
Mon|Oct
10
Di Bruno Bros. VP Emilio Mignucci explains how burrata is made to order at our warehouse in South Philadelphia. He also explains the difference between fresh mozzarella and fresh burrata.
Wed|Oct
05
I love the smell of Cabot Clothbound Cheddar – it smells like the woods in fall. Like sweet soil and apple trees, with a hint of woodfire wafting above the limbs. It’s the kind of cheese you should eat in a leaf pile, sliver by sliver, with a pocket knife. Take a hunk of hearty bread and a pocket flask, and you’ll never want to return from the wilds.
Mon|Oct
03
Meet Jodi Stoudt of Stoudt's Brewery (The Brewer), Carla Grownley of 7th Heaven Farm (The Farmer), and Chef Rob Sidor of Di Bruno Bros (The Chef).
Mon|Sep
26
Aside from my annual 5 or 6 cannollis from Isgro's during the Italian Market festival and the occasional Reese’s peanut butter cup (my weakness) I really don't have much of a sweet tooth. The one area that I stray from my general malaise with sweets is honey. For tea when I have a sore throat, for hot toddies when I pretend to have a sore throat, for making my own mead, and especially for drizzling on any variety of awesome cheeses.
Wed|Sep
21
It’s not often that you get a farmer, a brewer, a chef, and a cheesemonger to join together for dinner. The farmer has her animals to milk in the evenings. The brewer has beers to pour. The chef usually stays in the kitchen, and the cheesemonger…well, you know where he’d rather be. In the cave, of course.
