Let’s be blunt: I love this cheese! It has seriously become my favorite. As a cheesemonger, I know I'm not supposed to pick one. But out of the several hundred cheeses I’ve tried in my tenure at Di Bruno Bros., Scharfe Maxx 365 is the perfect cheese in my opinion
Month: September 2012
One of the marks of a great retailer is that he or she is constantly on an endless search for new and interesting products. Here at Di Bruno Bros., we fully embrace the spirit of Culinary Pioneering, a concept developed by our founders Danny and Joe. Danny and Joe were always on the hunt for the next great product and, as a result, were always ahead of the trend.
Here’s a pairing that has probably never passed between your lips: Cabot Clothbound Cheddar and a hot cup of Hair Bender. That’s coffee, a signature blend from – the Portland-based roaster with tentacles in Manhattan.
The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with Cow and Goat milk and wrapped in Sycamore leaves, from Castilla-Leon, Spain. The leaves are what remind me of fall.
Gourmet coffee lovers in Philadelphia have made Di Bruno Bros. in the Italian Market their source for buying gourmet coffee in Philadelphia. Ever since we announced the gourmet coffee program at 9th Street in June, it's gone off like gangbusters!
As fall approaches, our food and beverage tastes will be changing with the arrival of the new season. Included in these seasonal choices are the types of cheese that we consume. Instead of lighter options such as fresh goat's milk cheeses for your summer tomatoes and beets, it's now time for more hearty options. Autumn speaks to heartier foods, heartier beverages, and yes, heartier cheeses!
Di Bruno Bros. is proud to announce the addition of a gourmet food gift set that is sure to wow your recipient: Our Pasta, Sauce and Cheese Set Grande!
Few cookbooks have revolutionized the dairy realm like Chester Hastings’s The Cheesemonger’s Kitchen (Chronicle Books, 2012). When my copy arrived in the mail this summer, I spent an afternoon leafing through it on my stoop, agog.