Aside from my annual 5 or 6 cannollis from Isgro's during the Italian Market festival and the occasional Reese’s peanut butter cup (my weakness) I really don't have much of a sweet tooth. The one area that I stray from my general malaise with sweets is honey. For tea when I have a sore throat, for hot toddies when I pretend to have a sore throat, for making my own mead, and especially for drizzling on any variety of awesome cheeses.
Month: September 2011
Di Bruno’s Goat Dinner Recap
It’s not often that you get a farmer, a brewer, a chef, and a cheesemonger to join together for dinner. The farmer has her animals to milk in the evenings. The brewer has beers to pour. The chef usually stays in the kitchen, and the cheesemonger…well, you know where he’d rather be. In the cave, of course.
Amazing Acres Goat Dairy: Q & A with Cheese Makers Will and Lynne Reid
I headed out to Chester County to visit two new cheese makers at a farm Di Bruno’s has been working with for almost two years. Amazing Acres goat Dairy was the project of Cheese Maker Debbie Mikulak and Farm Manager Fred Bloom. They made a variety of delicious fresh and soft ripened cheeses from their flock of Nubian Goats. We loved them, as did a lot of other people, and the demands the farm proved to be quite a bit to handle as new customers continued to emerge, requiring more cheese and more goats to care for to keep up with demand.
Join us for The Brewer, The Farmer, The Chef and The Goat
Stoudt's Brewery, 7th Heaven Farm and Di Bruno Bros. present: An Evening with The Brewer, The Farmer, The Chef and The Goat. On Tuesday September 20th 2011 - World renowned Stoudt's Brewing Company and local livestock farm, 7th Heaven Farm, will come together with culinary master Chef Rob Sidor of Di Bruno Bros. to honor THE GOAT - in all its glory - nose to tail.
The Beauty of Baked Scamorza
On appearance, Scamorza (ska-MORT-sa) is one of the ugliest cheeses. It looks like the belly button of a giant baby – dried out, pale, and slightly waxy. For years, I avoided it. No one I knew ate it, and the only person I ever saw order it in the cheese line was an old man with very large ears.