Years at Di Bruno Bros.: 4 Hometown: Metuchen, New Jersey How he got into cheese: I’m a carpenter by trade, but I’ve always sidelined in food -- I’ve worked as a fishmonger, a bartender. In early 2007, I walked into Di Bruno Bros. one day, and I haven’t left since. I like that there’s a vast amount of knowledge to master, kind of like working in historic restoration.
As Hanukkah approaches each year, I start thinking about traditional Jewish recipes and how to put my own modern foodie twist on them. After all, what other time of year do we actually get to eat dinner with our families 8 nights in a row? With candles to light and presents or candy to enjoy each night, Hanukkah is always a special time for family bonding.
If you only serve one cheese at Thanksgiving, let me make a suggestion: try Gorwydd Caerphilly (pronounced GOR-with CARE-fully). Not only is it spectacular, it’s essentially three cheeses in one. If you want to have a little fun, treat your friends to a three-part tasting by giving everyone a thickish slice and instructing them to identify the three parts: (1) the rind, (2) the gooey layer below the rind, (3) the cakey white center.
Fall harvest season is one of my favorite times of year. The leaves are changing, and as the cool breeze releases us from the sweaty grip of east coast humidity, we look for ways to participate in the beauty of the season. Some people take leaf gawking drives through the country, or visit apple orchards and pumpkin patches with a hay ride on the side. I, however, luckily remembered that fall harvest season also applies to grapes, and thought our local vineyards and wineries would be buzzing with activity.
We all love our Parmigiano-Reggiano and Pecorino Romano, but there’s a whole world of aged hard cheese to explore for the purpose of grating. When grating cheese over dishes, it is important to remember that the cheese should be selected for its individual merits and flavor profiles, and not merely as part of a salt […]