I know a man who buys two blue cheeses a week and eats them for dinner. No, he's not my boyfriend -- he's my muse. When I have a humdrum day, I often think of the cheese boards I have eaten at his house, and then I perk up like daisy.
Category: Madame Fromage
Hometown: Philadelphia (Frankford neighborhood) Years at Di Bruno Bros.: 3+ His job: I specialize in aging flurry rind goat cheeses – Selles-sur-Cher, Saint Maure, Crottin de Chavignol. They require constant air and constant moisture – you’ve got to keep an eye on them or they’ll go under.
As much as I like beer and wine, I am a cocktail person. I have a thing for fizzes and rickeys. Don’t hold it against me. If I had the choice between a gin’n tonic or a big smiley Cab, I’d go for the gin – there, now I’ve come clean. Can we move on?
Few things are as romantic as sharing a cheese plate. You pour some wine, light some candles, and let the nibbling begin. For Valentine’s Day, a lot of people get hung up on symbolism, but what means more: a box of box of heart-shaped chocolates or a selection of cheeses that have been around for centuries?
If you love cheese, you probably know about the recent crackdowns on two prominent raw milk dairies in Washington state. I’ve been reading a lot about food policy this week, so I treated myself to a side-by-side tasting of two British blues – one made from raw milk, the other pasteurized. Meet Stichelton and Colston
If you’re a cheddar lover, this is your must-try cheese for 2011. Montgomery’s Cheddar isn’t just an award-winning wedge, it’s a cheese with groupies. Di Bruno’s cheesemonger Ezekial Ferguson loves Montgomery’s so much, he tattooed the label on his shin.
Okay, I made that up. Nobody really calls Gorgonzola Dolce “the kissing cheese,” but they should because it’s mild and it goes with bubbly. Perfect for New Years. Lord knows you don’t want Stilton breath or Roquefort breath, unless your partner is a salty dog…in which case, rock and roll.
The colder the weather, the stronger the cheese – that’s always been the rule in our house. After the first freeze, I start dreaming of Raclette. That’s probably because I grew up with a Swiss mother who was famous for her melted cheese dishes, and the minute she saw some sleet on the ground she pulled out the fondu pot or plugged in her Raclette machine. Those Alpine types know how to stay warm.
If you love big, fruity wines, chances are you’ll fall chin-over-stilettos for Comté. It’s a big fruity cheese, and it pairs well with everything this time of year – nuts, sherry, even fruitcake.