Here’s a hunk I will never forget: a cross between Gouda and Comté, called Remeker Pure. If you’re a cheese fanatic, you’re already calling me on the phone and wondering where you can get some because only a few wheels are exported from a tiny farm in the Netherlands. Better head for the Di Bruno […]
This week, we focus on Truffles. The winter truffle harvest yields the most prized truffles, so let’s celebrate with some of our favorite truffle products. Emilio has this amazing way of waxing poetically about every product that he picks up. His excitement is contagious and after we wrap up our meetings I always want to run home and put his tricks of the trade to use.
At Di Brunos we carry a wide array of aged Goudas at a dozen different ages and flavor profiles…but the one we just can’t deny is this popular little fellow right here. If you just love this perfect melting cheese but are looking to branch out, go beyond the Gouda family and try something new that will […]
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 […]
by: Samantha Kane Tiramisu… you can find it on any menu from your favorite mom and pop spot, to Olive Garden, and even at one of Philadelphia’s best restaurants, Amis. Stay under the 5 ingredient rule, easy enough to do, and so tasty. So I have decided to make it at home, and find the best […]
On Friday the 18th, we unlocked the doors to our new location at The Frankin, 834 Chestnut Street. Though it was a soft opening (Grand Opening festivities scheduled for Monday the 21st), it is easy to see what are the five coolest features of our shiny new store. Here’s a countdown of our Top 5 […]
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 […]