Back in July, I decided to host a contest – I wanted to support readers from around the United States who are committed to exploring local cheese. So the folks at Di Bruno Bros. and I decided to offer a copy of our book, The Di Bruno Bros. House of Cheese, to one person from each of the 50 contiguous United States. The best “state cheese board” would win a free book.
All my life I’ve avoided Provolone – to me, it’s always been a “meh” cheese, a bland, moonish slab that I associate with deli counters. Then I went on a book tour with Emilio Mignucci, Mr. Tastebuds of Di Bruno Bros., and wasn’t I surprised to learn that the ONE wedge Emilio always has in his home fridge is Grandé Aged Provolone?
Next week the Di Bruno book tour crew heads to Madison, Wisconsin for the annual American Cheese Society Conference. Come join us at one of our three book events to celebrate The Di Bruno Bros House of Cheese: A Guide to Wedges, Recipes, and Pairings, written by yours truly:
This month, we’re on a mission to give away copies of our new book, The Di Bruno Bros. House of Cheese, to 48 cheese lovers around the United States. We’re calling it the “United States of Cheese Plates Giveaway.”
Behind the scenes at any cheese counter, there are rockstars – cheeses with fan clubs, particularly among the staff. I’m talking about cheeses that inspire tattoos, baby names, pilgrimages, and the like.
They’re stinkers. There’s no other way to describe washed-rind cheeses as a category. Since so many artisan cheesemakers in the United States are exploring this style – from Doe Run Dairy’s new Bathed in Victory (PA) to Canal Junction’s Charloe (OH) – I thought I’d offer a few pointers about identifying and tasting this full-bodied favorite.
Hey there, cheese lovers. Our new book, Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings, is out and we’ve got a load of upcoming events where we’ll be showing it off. Come join us for a gander and nibble!
May 31st kicks off 2013 Philly Beer Week, and boy are we excited! We have lots of events in store showcasing some of the best of our cheese selections to pair with craft and local beers. We’ve partnered with restaurants, breweries and food writers to offer a wide variety of events – from educational clases, to sampling events to thoughtful paired dinners and even an exclusive After Hours event at 9th Street on June 6th!
Peek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. Madame Fromage brings to life 170 of the world’s greatest artisanal cheeses, drawing on stories and knowledge from our third-generation owners, cheesemongers and friends.
Kimchi and cheese? Take that puzzled look off your face! It’s not any more bizarre than drizzling balsamic vinegar on a wedge of Parm. Or tipping back a fermented beverage, like beer or wine, with pizza. Or, at least that was our premise when Amanda Feifer and I presented KIMCHEESE! for the Philadelphia Science Festival. Sixty
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