All my life I’ve avoided Provolone – to me, it’s always been a “meh” cheese, a bland, moonish slab that I associate with deli counters. Then I went on a book tour with Emilio Mignucci, Mr. Tastebuds of Di Bruno Bros., and wasn’t I surprised to learn that the ONE wedge Emilio always has in his home fridge is Grandé Aged Provolone?
Take a gander at some amazing cheeses, pairings, recipes, and cheese memories submitted to the Di Bruno Bros. Cheeseventure Contest. This post includes select photos submissions and a link to the full #Cheeseventure list. Thanks to everyone who entered and congrats to our winner!
As you can probably imagine, The House of Cheese is constantly receiving samples and sales pitches for new products. A good percentage of these are cheese-centric, especially in the vein of cheese condiments. As the perpetual wave of new product submissions arrive at our doors, it gets increasingly challenging to find one that stands out from the crowd. You might say it takes a...Rare Bird.<
Here at Di Bruno Bros. we work and live by our Core Values. Every month we pay tribute to a member of our Di Bruno family and celebrate someone who has shown off our values in an exemplary way. Through nominations narrowed down by Senior Management, and hand-selected by our company President, we celebrate a team member each month. Our Core Value Champion for the Month of August is Tom Cannizzaro!
Summer fruits are in full season on the East Coast. The glimmer of blueberries ushers in a whole wealth of scrumptious gems as the season progresses. Right now I can't get enough of berries stone fruits, which seem to have endless possibilities in the kitchen & on the cheese board.
If you found yourself on the corner of 18th and Chestnut sometime between 9pm and 6am last week, you may have noticed some construction occurring within the coffee bar area of our Rittenhouse location. Indeed, a major renovation is taking place, affecting not only the physical layout, but the menu.
Next week the Di Bruno book tour crew heads to Madison, Wisconsin for the annual American Cheese Society Conference. Come join us at one of our three book events to celebrate The Di Bruno Bros House of Cheese: A Guide to Wedges, Recipes, and Pairings, written by yours truly:
This is what’s special about mustard: it kind of hurts and, well... it’s supposed to. Mustard is hot, it’s an irritant and unlike black pepper and chile (the burn of which is only really felt on contact or when heated) mustard is volatile at room temperature so we need only open a jar and dangle it beneath our nasal passages to sense the burn.
We carry lots of mustards. Many brands and styles, grainy, hot, smooth, sweet, and so on, but I am especially fond of the full line of Edmond Fallot mustards. There are two things I love about the Edmond Fallot mustards. First, while you can make Dijon mustard pretty much anywhere, Edmond Fallot makes an effort to re-establish the cultivation of mustard plants in Burgundy and also uses AOC Burgundian wines in their production.