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.
Cheese of the Moment: I’m really digging Marco Polo. It’s hard to find really well-made, delicious cheeses that have stuff in them. Marco Polo has green and black Madagascar peppercorns in Beecher’s cheddar. Otherwise, Fiore Sardo, is my favorite. That’s the one I have tattooed on my chest.
On cheese and tattoos: I tend to get things I’m really passionate about. The first tattoo was a William Blake illustration. I also have a record player, a guitar, a Poker stud, the word “showtime” across my knuckles. I mean, it’s always showtime.
Favorite kitchen implement: Ice cream maker. My fiancée Sarah bought it for me two years ago, and I just took to it. My first recipe was double-chocolate, candied-bacon ice cream. I’m trying to develop a bone marrow and spiced apricot ice cream.
Best cheese book: Laura Werlin’s Cheese Essentials.
On cooking: Growing up, I spent a lot of time cooking with my mom. She grew up in Puerto Rico, so she made a lot of plantains, rice and beans, and shrimp cakes, along with a lot of Italian dishes. So, I like to cook. I’ve spent the last six years teaching myself French cooking. I like to draw on techniques, then improvise. I also have a tattoo of Larousse – it’s really the only cookbook I need.
Ingredients he couldn’t live without: shallots, butter (unsalted Plugra), sea salt (Maldon), and olive oil (Olivier).
On customers: I love knowing what people are cooking at home and how they are using our products. I like taking that kind of time with people. That’s what Di Bruno Bros. is all about – the experience. It’s kind of like the Graceland of Cheese.
On Philadelphia: I love the old style way of going about your business in the Italian Market. Before refrigeration, people shopped everyday, and that’s how it is here.
Love di Bruno Bros. How do I puchase the world cookbook online?
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