How awesome is it that my “work” entails flying to Seattle, tasting America’s best cheeses, and commingling with fellow cheese nerds? This week Emilio and I are attending the American Cheese Society meetings, and I will post our daily activities right here. Try not to get jealous. With full appreciation for the irony, the first […]
If ever there were a “sensuous” category for cheese, Ardrahan just might rock top placement. It is, in a word, plush. Picture a round cushion of a cheese, give it a satiny gold finish and a rich texture, then meditate on this: peanuts, wild mushrooms, a whiff of pasture. It’s cheese nirvana.
Point Reyes Blue seems to pair well with warm weather. It’s sweet and fudgy with a crisp, grapey sharpness and just a little peppery tingle on the finish. My friend Tracy says, “It’s like an evening on a catamaran.” She says she can taste the Pacific.
Avenues, all lined with cheese… We here at Di Bruno bros on Chestnut know that summertime is a time when many of our regular customers will seek out some of the more delicate selections from our case. The hot weather tends to make a cheese lover look for the tangy, brighter flavor of a fresh […]
Grana Padano, which costs a third of the price and still tastes like joy itself. Grana Padano looks a lot like Parm. It’s dry and crumbly with a fruity smell and golden color. What’s the difference? True Italian Parmigiano Reggiano is highly regulated and can only be made from the milk of cows grazing in certain provinces during the months of April through November.
Wild caught rock lobster tails, also known as spiny lobster, have just arrived at our seafood department at our Rittenhouse location. This crustacean, which is not seen as a true lobster due to its lack of large front claws, is still practically the same in flavor and texture, albeit the meat being a little more delicate and sweet.
Hometown: Harveys Lake, Pa. Years at Di Bruno Bros.: 7 Fave cheese of the moment: Renata. It’s probably the coolest cheese in the shop right now. Renata is actually a Brown Swiss Cow, one of the three cows that cheesemaker Sally Jackson milks at her farm in Oroville, Washington. I first read about her cheeses […]
Last Friday Benton’s Country Hams accidentally sent us 5 pound packs of pre-sliced bacon instead of the 1 pound pre-sliced packs we usually receive. Now, we could have sent them back with an expense to the fine folks at Benton’s and a longer drought of their bacon in our shop. Instead, as we like to […]
Thank you to Brian McConnell, brewmaster of the King of Prussia Rock Bottom Brewery, for bringing some growlers by for last week’s happy hour. Lets get right to the fun stuff: Saison d’Ete with Ticklemore: This Saison had all the characteristics we expected, and many we did not. The usual notes of yeast and lemon […]