Red cat is perfect for those first few baby steps into the frontier of pungent cheeses. Its gritty, sawdust colored rind blends perfectly with its fudgy, creamy interior, making for a harmonious coupling of textures, aromas and tastes.
The celebration will begin at 6:00pm on Thursday, May 12th, 2011 in the Upstairs Café at Di Bruno Bros. located at 1730 Chestnut Street. Tickets are $45 in advance, $50 at the door. Seating is limited, so it recommended that you purchase tickets in advance.
Most people who enter into a relationship with sheep’s cheese expect a robust, salty hunk – think of your Pecorinos from Sardinia, your Manchegos from La Mancha. These hard, earthy cheeses can be addictive, but they often require a sweet sidekick, like honey or quince paste, to offset their briny temperaments.
At Di Bruno Bros., we love any excuse to celebrate cheese and great food. To celebrate St. Patrick’s Day, for four days only, we will be offering a special reward for our customers. Our “Pot of Gold” special will reward any $50 purchase with a Di Bruno Lucky Coin, valid for 20% off your next purchase! This special runs from March 16th-20th, so be sure to stop by!
On Thursday, March 17th, two of Philadelphia’s greatest artisans, Dock Street Brewery and Di Bruno Bros., will team up to celebrate St. Patrick’s Day with great beer and great cheese! The Dock Street Beer & Di Bruno Cheese Celebration will offer attendees a wide range of Dock Street’s fresh, unfiltered ales and lagers, to be paired with an array of dishes using cheeses from around the world.
Right outside of State College, Pennsylvania sits the much lauded and highly diversified Tait Farms. Purchase by Marian & Elton Tait in 1950, they originally raised everything from sheep to Christmas trees and gradually became one of central Pennsylvania's premier spots to pick your own fruits & vegetables.
Hometown: Philadelphia (Frankford neighborhood) Years at Di Bruno Bros.: 3+ His job: I specialize in aging flurry rind goat cheeses – Selles-sur-Cher, Saint Maure, Crottin de Chavignol. They require constant air and constant moisture – you’ve got to keep an eye on them or they’ll go under.
Man loaf is not so much a meal as it is an intestinal challenge. This behemoth 3lb. meatloaf separates itself from your Mom’s dinner table by substituting some key ingredients, and adding what I call “the bacon blanket” to the top of the loaf. I start with a base of meat; instead of normal ground [...]