At the height of summer, it’s hard to think about eating anything other than fresh tomatoes and light cheeses, like mozzarella. Luckily, great mozzarella is easy to come by in Philadelphia – Di Bruno Bros. makes it fresh daily, and you can buy it in any number of sizes, from baseball-shaped rounds to braided strands to tiny beads that are great for tossing into salads.
We all know that wine and cheese go together like a horse and carriage, so we're thrilled to bring you wine and cheese pairings every Tuesday. The first is a perfect summer wine and cheese pairing courtesy of Bob Trimble, AKA The Wine Guy.
I was in a beer and cheese club where I used to live. One member was a brewer, another was a monger at the local food co-op. It really opened my tate buds up to different cheeses and how much a pairing can add to the complexity and enjoyment of eating. I really enjoyed discovering new cheeses and their story. It was this experience coupled with the atmosphere and history of DiBruno's that led me to try my hand at cheesemongery.
Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. There are two main varieties of Asiago: Asiago d'Allevo and Asiago Presstato. Asiago has a protected designation of origin; in other words, the only "official" Asiago is produced in the region.
I started with Di Bruno Bros. as a barista when I was 18 to put some cash in my pocket. After a six months with the company, I reached out to our president to see if I could complete my Drexel Co-op Experience with Di Bruno Bros. in our corporate office. After working on so many top secret corporate cheese jobs, I wanted to immerse myself in the knowledge and culture.
For the past two weeks, the cheese world has been grieving. You may not see it from the outside, but on the inside – behind cheese counters everywhere – there are invisible violins playing Greek rhapsodies. They play for Daphne Zepos, a cheese doyenne who died of cancer on July 3, 2012. Two years ago, I happened to be at a tiny birthday bash for her at Di Bruno Bros. on 9th Street, where I snapped this picture.
Anyways, mozzarella is a diverse cheese. It can be used in a variety of dishes. But the most most popular application is on pizza. Sure, the temperatures are soaring outside, but pizza really is delicious any time of the year. Don't even think about take out! We've got a delicious, simple homemade pizza recipe for you.
I've always loved cheese! I grew up in South Philadelphia, and I remember occasionally going to our 9th St. store as a kid. I ate everything I could! Unfortunately, I liked it all! As I got older, I started to appreciate good food; cheeses were on the top of the list.
“Can you help me find blue cheese to crumble on top of a salad?” “I don’t like blue cheese, but this recipe I’m making calls for it. What should I do?” “My husband loves blue cheese and I want to buy him some. No thanks, I don’t want a taste (Yuck!)." "Can I get one that’s not too stinky?” “How long will it last before it goes bad?” “I would like a blue cheese to complete my cheese plate, what do you suggest?”