In honor of American Cheese Month, Emilio Mignucci and Rocco Rainone discuss cheeses by Andante Dairy in California: Largo and Ragthyme — a Di Bruno Bros. exclusive! Part 2!
Month: October 2011
Garrotxa: A Velvety Spanish Table Cheese
I have a tendency to look past small, hard cheeses in favor of washed rinds, blues, and anything wrapped in lace or bark. On a recent cheese plate, however, Garrotxa – a vibrant Spanish goat cheese – caught my eye. It’s my new little velvetine rabbit.
Video: Celebrate American Cheese Month
In honor of American Cheese Month, Emilio Mignucci and Rocco Rainone discuss cheeses by Andante Dairy in California: Acapella, Minuet, Largo, and Ragtyme — a Di Bruno Bros. exclusive!
Wilde Weide: Another Level of Gouda
With the possible exception of Cheddar, no cheese is as misunderstood as Gouda. Nascent cheese enthusiasts are encumbered with the misconception that Gouda is some lesser form of cheese, one that either comes smoked or “regular.” This perception of commodity has hampered Gouda’s reputation in America, but the reality is that the nation’s best cheese shops offer Goudas that rival the best cheeses in the world.
Video: Handmade Burrata by Di Bruno Bros.
Di Bruno Bros. VP Emilio Mignucci explains how burrata is made to order at our warehouse in South Philadelphia. He also explains the difference between fresh mozzarella and fresh burrata.
Cabot Clothbound Cheddar 101
I love the smell of Cabot Clothbound Cheddar – it smells like the woods in fall. Like sweet soil and apple trees, with a hint of woodfire wafting above the limbs. It’s the kind of cheese you should eat in a leaf pile, sliver by sliver, with a pocket knife. Take a hunk of hearty bread and a pocket flask, and you’ll never want to return from the wilds.
Video: The Brewer, The Farmer, The Chef and The Goat Event on September 20th
Meet Jodi Stoudt of Stoudt's Brewery (The Brewer), Carla Grownley of 7th Heaven Farm (The Farmer), and Chef Rob Sidor of Di Bruno Bros (The Chef).