by Leslie Uhl, CCP Thank goodness for language. Our ability to tweak and rename, borrow from other languages, add a little Italian, a dash of French… Actually, the English language has become what it is today in a long process that’s not unlike cooking. And since that’s what we’re here to talk about this fine
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The last week of July, we sent a team to Pittsburgh for the annual American Cheese Society conference. VP of Culinary Pioneering Emilio Mignucci, Head Cheese Monger Hunter Fike, and Cheese Monger Extraordinaire David Myers tasted their way through an assortment of more than 2,000 cheeses, met dozens of cheese makers and attended the Cheese
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Take a trip to Italy and you might find yourself particularly enthralled by the Aperitivo. The word “aperitivo” is drawn from the Latin root, “to open”, and refers to the refreshing drink and enticing snack you enjoy before dinner to whet your palate for the next course. Yep, the Italians have found a way to
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Di Bruno Bros. cheese spreads have been a consistent favorite on our shelves for years. Evolved from an Italian tradition of blending cheese ends to a make a new spreadable treat, we’ve developed a host of delicious flavor combinations. These spreads can simply be opened and devoured with nothing but a spoon, but we’ve been inspired
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The most common question we get asked as cheese mongers is “What is your favorite cheese?”. Though we’ve heard it a thousand times, it’s still a fun one to answer, because real cheese changes with the season, and favorites can change just as frequently. Answers typically range from the practical – Parmigiano Reggiano is always
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Hello! We’ve got a group of hungry cheesemongers gathered up to discuss all things Comté. Prepare to learn all matter of factoids, take in pairing suggestions, and even watch this fearless foursome dream up a brand new tuna melt! Shall we dive right in? First some introductions… Emilio – 3rd generation Di Bruno, VP of Culinary Pioneering,
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Certified Cheese Professional and 21-year veteran of Di Bruno Bros, Hunter Fike has a few things to say about this not-just-any country ham. Get it while it lasts at our Rittenhouse, Ardmore, Franklin and Italian Market locations. One of the things I love most about the Good Food Mercantile is that it brings producers from
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Welcome! We’re debuting a new series called, “Monger’s Chat”, where some of our most whimsical cheesemongers get together and chat cheese. First, some introductions: Emilio – 3rd generation Di Bruno, VP of Culinary Pioneering, and guy who enjoys food. Hunter – 21-year veteran of Di Bruno Bros. Currently Cheese and Charcuterie Category Manager. Rich –
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These cheeses are staples for us, but their incredible histories taught us how uncommon they really are.
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches.
