Images tagged "cheese"

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keith Morrison

Great explanation guys, question is about how many ciliegine will 8# finished product yield ?

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Natalie P

Jackie, are you on Instagram? Would love to follow your recipes.
Everything looks so good, can’t wait to try!

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Di Bruno Bros.

Hi, thanks for reaching out! My instagram account is more for food photography and less recipes, but you can find me at @jaqbotto.

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Leah

Wondering about allergy information- does the black garlic shoyu have egg in it?

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Di Bruno Bros.

Hello! Here are the product’s ingredients: water, soybeans, salt, wheat, black garlic, alcohol.
The only allergen noted is soy.

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Rayn

Can i store freshly picked truffles in a neutral oil such as sunflowerseed oil? or should i just place them in a bag and then in fridge after picking ?

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Paul MacD

Jackie, I look forward to each of your in the kitchen presentations. Thanks ,each is enjoyable and each prompts me to try harder to present good food.

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Jax

This is fantastic! I am about to make a gnocchi dish, with a garlic butter sauce. All recipes i have looked over call for parmesano reggiano (sp?) And i just dont have any shredded parm in the house. Grated parm never works out as a good substitute for me in these situations, so i was trying to think outside the box, and i found a hunk of Beecher’s Marco Polo in the fridge that sounded interesting. Thank you for confirming my hypothesis that Marco Polo would make a decent sub for Parm! I cant wait to try it out in this recipe!

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Renee Weber

I received one as a gift and I am flabbergasted it’s unbelievably delicious. You could use it as Savory sweet it doesn’t matter it’s just good. My husband doesn’t like raisins but I didn’t see him complaining on this one. Anyway it took us two days to people finish off the whole thing. My compliments I’m going to order more it’s just too good to ignore

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Anna Ievolo

You were absolutely correct about the cooking time for the brown lentils. Took about 25 to 30 minutes more. Just finished enjoying this dish. It is absolutely delicious!! Thank you!

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Di Bruno Bros.

Hello, and Happy New Year! The lentils go in dry and soak up the broth as they cook. Brown lentils should work just as well, although cooking times might vary. Test them after the 35 minutes as recommended to make sure they are tender and cooked through. If they’re still firm add another cup of broth and cook more at 10 minutes intervals until they’re tender.

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Kathy

Italian section of San Fran definitely has the meats. And don’t get me started on the bread💜💜💜💜

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Lynn Thompson

Great instructions! Followed another recipe to make the curd and immediately switched to your recipe to finish the cheese. It came out great. Thanks again

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Bill

Jackie – Great fun! Appreciate and always look forward to in the Kitchen with Jackie each issue.

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Brenda Spring

HI! I live just south of the Oregon border in northern CA. While working in the yard I found what I think are white truffles. I can send a picture so you can see and let me know if they are. We went truffle hunting last year on Mount Shasta with a US Forest Service group but they only found one. We are lower in elevation but have lots of pine trees and decaying roots. Let me know how I can get a picture to you. Thank you!

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https://www.guncelbahis.co

Thank you for some other fantastic article. Where else may just anybody get
that type of info in such an ideal approach
of writing? I have a presentation next week, and I am on the look for such info.

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Paola

I look forward to each of your updates. Everything is delicious, I look forward to trying the watermelon and feta.
Thanks for what you do

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Virginia

This is THE BEST French Onion Soup I have ever tasted!!! Brilliant recipe!!! I used Kitchen Basic beef stock, BTW, and the soup was truly amazing. Better than what I have had in Paris! Or at any restaurant in the U.S.!!! Thank you for posting this excellent recipe.

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Jeff Kadragich

I’ve been storing black truffles in my frig for a week now. I’ve seen a tiny bit of white fuzzy mold growing on them, which I’ve cleaned off with water and light brushing (restoring them in paper towel to absorb moisture). Does the fuzzy mold make them unsafe to eat?

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Di Bruno Bros.

Best to sample a small sliver ASAP to see if any flavor remains. Be mindful of any adverse reactions, it’s unclear how the truffles were originally sourced, stored, or transported prior to arriving in your fridge. We hope they’re still usable for you to enjoy!

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Pauline

Do your meats have nitrates or other cancer causing preservatives. ?
Thank you

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Joanna

Hello
I have found a crop of summer truffles in my garden. Under my birch tree. The tips have become visible because I’ve had a marquee up for 4 months . However I’m not sure how many more there are or what to do them . I would like to find someone to buy them I suppose . Any ideas ?
I haven’t lifted them yet .
Also do you think there will be more on the roots lower down ? And will they come again ?
Many thanks
Jo

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Di Bruno Bros.

Hi Joanna,
We chatted with our truffle partners and have some insight to share:

“It is not completely uncommon to hear of someone who might live on ground that has some truffles. It is not common but it happens especially with the detail of it being a birch tree.

To the root of the question, no pun intended, these may or may not be summer truffles. The only way to really know is to have a mycologist to check them out. Of course if you shaved them and saw they were black on the outside and creamish looking on the inside I would say there is a pretty good chance they are summer truffles.

I would suggest you take a few – inspect them, and even shave some slices to see what they look like on the inside. If they are fairly solid and not too squishy they in fact might be edible and ripe. Will there be more on the lower roots? Possibly but truffles essentially grow wild so the only way to know is to check the roots of that specific birch tree. Will they grow again? There is not a hard rule on this one as there are a lot of factors that determine that. I think you should harvest some of the truffles, but I would not remove them all from the roots. Overharvesting is one sure way to decrease the odds of truffles growing again.”

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CJ

Please get your web designer to change text from light grey to black so it can be read!

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Di Bruno Bros.

As you wish!
We’ve made all the blog posts more legible.
Thanks for readin!

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Lucille Torcivia Ward

Our Easter Pie is called La Pizza Gaina! Similarly made but a bit different. More meat, including Genoa salami, chunks of Provolone cheese along with the basket and ricotta cheese, 11 eggs in the pie and one in a savory crust. Also we can not eat the pie till Easter morning. My grandmother would get holy water at Mass on Easter and then bless the pie before anyone could eat it. We don’t bless it anymore. The pie weighs so much and is so DELICIOUS! I wish I could post a photo! Mangia!!! Enjoy and God bless!

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Hannah Flack

Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

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Tanya

I love french onion soup!!!!!!!!😍😍😍 And when someone make it wrong I I have to send it back. I made a couple of and every time it comes out different. But yours look real tasty.

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Mark Mancini

I will be in South Philly on Friday (11/09) afternoon to pick up some items for a charcuterie gathering. I have a meat slicer and would like to get some Parma ham and prosciutto that has not been sliced. Do you have this available?

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Di Bruno Bros.

Yep, not a problem! Ask for Tommmy when you visit, and be sure to try some cheese while you’re there!

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Joanne Q

It is Friday + I am reading this blog before lunch = drooling! The Sea Buckthorn sounds so exotic I must try it ASAP. Seriously impressed that these products support First Nation Tribes!

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Graham Nicola DiPinto

This curd and recipe is great! Perfect mozz the first time. We found Di Bruno’s in philly when I went for my Italian citizenship appointment. My favorite place now. Forza Italia!

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Maria Flynn

Can I double (triple) my pleasure by storing my truffle in rice and then putting some eggs (in the shell I’m assuming) in the same container ? That would be amazing!

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Di Bruno Bros.

Sure, just make sure the container is air-tight (mason jar or tupperware). Refrigeration is recommended for the eggs.

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Di Bruno Bros.

We would advise against it.

If you’re really keen to consume it, open it and let it breathe for an hour or so and see if the smell dissipates. If it does, you may be OK. But sadly, it’s likely the truffle is past prime and not worth using anymore.

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William Mignucci

Well done Jackie- great content, great pics. Very warm vibe and great recipe.

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Anne Scardino

This is so wonderful, Jackie. I love what you have done, and I love the presentation. Easy to follow!

Di Bruno Bros. is very special to me with all they have donated (and continue to donate) to the Philadelphia Ronald McDonald House, where I serve on the board. We are so grateful for your contributions.

Best,

Anne Scardino

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Joanne Q

I cannot wait to get some Ottanta al Tartufo! The description made my mouth water. If I can get out of work early today I will be swinging by 9th street to get some and I will definitely pair it with a Pet Nat!

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ELEN

I want to send some fresh truffles to my family in New York. I live in Greece. What is the best way to pack it, so it will be fresh once it arrives, after aproximatelly 4 days

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Di Bruno Bros.

We recommend asking the merchant from which you’re purchasing. Generally, you would consider cryovacing, and packing it with dry ice so it doesn’t get wet and stays cold. However, there are limitations to shipping dry ice overseas.
Please be sure to check with the merchant in Greece before making a purchase.

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Julie Smalley

I bought some fresh truffles in Italy and they vacuum sealed them. Two weeks later we are home. Are they bad! I wanted to share with friends but not if they are bad.

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Di Bruno Bros.

If they were sealed and kept cold, they should still good. If they’ve been at room temp, there could be some issues with freshness. We recommend that you trust your nose. If it still smells like a truffle, they’re probably good to go.

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Luis

Hello I found white truffles packed in jars with water… is this a good way to keep them , would they retain their aroma or lose it ? Thanks in advance.

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Di Bruno Bros.

Packed in a jar, with some water and hermetically sealed, is how they are generally shipped from Europe. This is common and allows for a long shelf life. There should also be a use by date on it. Enjoy!

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Erek

I’m harvesting truffles on top of the soil under an oak tree in a curved bed in a parking lot, of all places in Hillsboro OR.
How odd is that? Little tan orbs.

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Kelley

There are already PLENTY of reasons to visit the DiBruno Bros when I travel to Philly, but this newest cheese delight sounds like a knock out! Definitely worth the three hour drive just to check it out.

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Becky Beachley

Di Bruno Bros is the tops, always my go to. Gotta get my hands on that Ottanta al Tartufo before it’s sold out!

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Dimi

What would you advice regarding shipping truffles. The entire journey will take approximately 6 days, can I transport them frozen with dry ice?

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Di Bruno Bros.

It’s never ideal to freeze truffles. I’d advise having fresh truffles overnighted once you get there, if that’s an option.

Depending on how recently they were harvested, it might be better to keep it in a sealed container (mason jar, Tupperware) in rice, and use it as close to possible after the 6 day journey.

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Louise M Porreca

If you don’t have a pepper grinder you can also use a heavy bottomed pot to crush the pepper on a cutting board. Just press down on the pot and slide it back.

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Mike Q

I can’t fry an egg, but am blessed with whole family of great cooks. You make it sound so easy, I will have to try.

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Cheryl

Hi Jackie, I make this dish quite often. Sometimes I add a little lemon juice and zest. It’s pairs perfectly with the pepper and just makes the dish a little brighter!

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Debi E.

This looks delicious, I am going to make it this weekend. Do you think I can half the recipe ?

I can’t wait to follow you-I too am a home chef.

Let’s start cooking!!!!!

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Jackie B.

This is a dish that won’t really transition well into leftovers, so go ahead and halve the recipe. Just keep in mind to rely on your own intuition over the recipe whenever you adjust serving sizes. It doesn’t look cheesy enough? Go ahead and add more cheese! Enjoy!

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Denise Jordan

Hunter,
I truly enjoyed learning all about Carmelita. Well written piece! Black lava cashews are awesome! A favorite of my book club friends!

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Michael

The owner of a specialty food store in Ashland, OR highly recommended this when I asked about latest/greatest items she had added to inventory. Even though this is a very expensive condiment I have not regretted the purchase and am happy to see it can be purchased mailorder since I live 80 miles from Ashland and don’t make it up there regularly. I have enjoyed this in stir fry, on steaks and lamb chops alone, and added into other small quantity sauces

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Richard

To help some of the other reviewers out a bit who were having some trouble , I wanted to refer them and yourselves to a slightly different method for making fresh mozzarella that appears in Tony Gemignani’s Pizza Bible cookbook. I had used his method first but I would also like to try the one here. I believe the reason why it was easier and I think I managed to ball the cheese on the first time I did it was owing to his visual aids leading you through each step of the process. One major difference I did notice in his method in contrast to yours is he boils the salt in water then adds ice water to it . Also he only makes 1 pound of it at a time, keeps another hot pot of water hot on the stove in case extra must be added throughout the process if it’s not coming together after a minute. I suppose there are a few different ways to do this and I’m not sure who is right, but I thought I would at least make note of this for others whom may become frustrated because it is so hard to explain something in mere words no matter how well the explanation seems.

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Liv

I recently bought fresh truffle at a market. The vendor vacuum sealed it for me but I am traveling for the next week. Will it stay fresh if it is vacuum sealed but not refrigerated?

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Afshin

I found some truffles but i cant identify it if i send the picture of it would you be able to help me thank you

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Di Bruno Bros.

Yes, please share your picture and we’ll do our best to help you identify.

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Wanda Reece Maiden name Bai

I am Italian Irish!! What a combo!!!! I love the Italian foods but you really cannot find too many stores with it. I will say in NJ where I am from . we had the Italian Delis. Not here in California where I
am. Maybe San Francisco I really don’t know. Too bad because I do think other people would like. How can you not like it when they make everything so tasty.

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John Ferzetti

I picked up some Lady Edison at Central Market when I went to Ais3tin for my nephew’s graduation. It was better than either the the serrano or the prosciutto I also purchased (it was a porkfest). Do you know when you will have more on stock?

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Theo Blank

I bought a bottle, maybe two months ago. It has turned gritty. Is this just crystallization or has it gone bad?

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Di Bruno Bros.

It hasn’t gone bad. It just crystallized. Try submerging it in hot water for around ten minutes and it should return to normal.

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edward bottone

Nicely done, good looking, informative. Educating and inspiring is good marketing.

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Janet Norberg

If you store your truffle in dry rice, do you still need to place the container in the refrigerator?

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Di Bruno Bros.

Yes, unless it’s being kept in a consistently cool/cold environment, you’ll want to keep it in the fridge for short term use, and freeze it for long-term use.

Enjoy!

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Clive

I enjoy a big thick wedge of Chocolate Chip Panettone with a large mug of hot chocolate topped with whipped cream and mini marshmallows. After the mallows have melted a little I dip a chunk of Panettone into the hot choc and enjoy. Indulgent, but delicious!

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richard rueschli

i continually find the information on your website to be educational and interesting. i see the world with my eyes of Italian family heritage, heart and soul, as i think your family does…..please tell us more and more. living and working in Italy for a time, gave me another rung on my ladder to reach higher into knowing how to assemble the many elements of what it means to eat “Good” a friend asked me if i would take her Mother to the market instead of her, i said “yes”……..we ended up at the De Bruno family store in south Philly……..shopping changed for me and my little world did as well.

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Paolo Tanara

Thank you so much for your preference, your trust, and for the beautiful presentation and review of our history and our product.
We are really proud to be in your great selection, and we will work to keep and increase your confidence.
Great stores like Di Bruno’s represents the purpose and the reason of our work, of our dedication to the excellence, our passion and love for the best product available.
Looking forward to have a great and long relationship, with mutual benefits.

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Di Bruno Bros.

Hi Rosa,
We have a number of truffle-infused products, from zest to oil and beyond. See this link or the end of the blog post for more items.

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Myke

Zeke was the best man at my wedding!
Gwar, punk rawk, Black and Tans, Yeunglings and Wilkes-Barre!
I miss ya man, every time I see the pic of the two of us at the courthouse!
Get in touch!

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KAREN INDINDOLI

Holy Toledo basket cheese
All the old time Neapolitan men we grew up with in Brooklyn made bsdketncheese from goats milk. Honestly it is soo very good. I make it once in a while st my California home. We eat it the next day with breakfast making wedge slices and dipping it in our bees honey.

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tony

I followed the recipe to the letter. I failed. My cheese was stringy and Bally and pilly and would not adhere into a ball. I boiled the water to 175 degrees and confirmed with a thermometer. Not sure where I went wrong.

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Di Bruno Bros.

Hi Tony,

Sorry for the delay in responding! Do you recall if you let the curd sit out at room temperature for a bit, or did you start working with it straight out of the fridge? Was it our curd you used in your attempt or did you find our instructions and work with a different product?
We’ll be reaching out via email to work through some more details with you and make sure you have a great experience. Sorry you didn’t have success here, it can be tricky and so we’re reviewing our instructions to determine whether some updating is required. Please check your email for more communication from us!

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Randy Loukissas

Hunter Fike taught me a lot of what I know about cheese when he waited on me at the 9th St. store. I loved everything that he suggested and I still buy Montgomery Cheddar, Cravero, and Carles Roquefort. I’m buying black garlic molasses because I trust Hunter so much. I’m glad that he can still steer me towards the best products through this blog, since he doesn’t wait on me any more.

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Gianpiera Borroni

Grazie, per aver stimolato il mio appetito.
Sono originaria di Milano, quindi conosco Busto Arsizio, come è piccolo il mondo.

Thank you for bringing these delicatessen to the Americans. This is exactly the reason I ordered from your site and gift to my friend, she knows now how good authentic Italian food is .
Gianpiera

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Ron Giles

1. Which two of the spreads do you like with Pasta?
2. When purchased August 1, 2018, what are the expiration dates?

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Di Bruno Bros.

Hello!
You can certainly experiment with several of the cheese spreads, but Abbruzze and Roasted Garlic & Herb are the two best for pasta. Simply add towards the end of your preparation and stir until you reach your desired consistency.

You should generally enjoy 30-60 days for an opened container and longer than that for a sealed spread.

Enjoy!

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Quentin

I was very pleased to discover this great site. I wanted to thank you for ones time for this fantastic read!!

I definitely liked every bit of it and i also have you saved to fav
to see new things on your blog.

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melanie sakowski

Mmmm I’m not a huge blog reader, but your post came up after I decided to look up “coffee and brunost” after enjoying the combo for my breakfast.

What a great read! Loved the “went back to sleep “ bit, specifically because I’m overcoming burnout and stress-addiction, and so personally getting therapy to be able to take self care and rest.

#coffeeandBrunost 🙌🏻👊🏻

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Sande Friedman

Hi Camille – we wish! Unfortunately we only sell this as a slice-to-order item at our Italian Market store, and we aren’t able to ship cured meats unless they come from the vendor already packaged with the USDA stamp of approval.
The good news is that the Benton’s website does sell this, so you can order it from them! (And then come back to us for some cheese.) http://shop.bentonscountryham.com/default.asp

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Anna-Liisa McAdams

Finally a comprehensive tutorial on how to make the little mozzerella balls! Thank you! I have made fresh mozzerella in the past and it’s very easy. But to make the little balls, staying in the water must be the secret. No? To keeping that soft and light texture? Because if you pull outside the water you are squeezing all the water out and you have a firmer cheese

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JB

I was born and raised in Buffalo, NY and came to Philly about 5 years ago. I grew up on Battistoni capocollo. While similar to the ham-cappy that I see mentioned, Battistoni brand has more marbling and a much more complex taste than any of the ham-cappy brands I have tried locally. It’s a guarantee that my Mom has a pound in the fridge when I visit home. I wish I could find it locally, but alas, no luck yet. I’ll have to try the new DiBruno coppa soon. Maybe this will fill the Battistoni void.

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Mark

What’s happened to Bayley Hazen Blue? It’s been a favorite in our home for several years, but we picked some up before Christmas and it tastes like it was made with nonfat milk.

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Di Bruno Bros.

Hi Mark – happy belated holidays! It most definitely is not made with nonfat milk, but if you can let us know the date and store that you bought the cheese from, we can email Jasper Hill and let them know about the concerns of the batch that you bought from.

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Robert Nuey

I need some help in troubleshooting. I got to the point of adding hot water to my curd, as they became soft and warm all the way through, but they never began to melt and come together. They stayed separate and in pieces. I drained it and added more hot water, but still no change. What went wrong? Is it fixable? What can I do with these curds if they it is not fixable? Please advise.

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Di Bruno Bros.

Hi Robert,

So once you add the hot water you need to stir the curds around do make sure that the curds are warming and getting soft. This takes roughly about 5 to 7 minutes. Then you start to “pull” the curd over a wooden or stainless steel paddle/spoon and stretching the curds over the back. This is to bring the cut curds back together. You pull and stretch until all of the curds are melded back together and there is a nice shiny sheen to the curd.

Let us know how your Mozzarella turns out!

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Marvin Waxman

Hi guys. Happy Turkey day. I’m looking for a cheese from Switzerland called Hobelkäse. Can u help me.

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Di Bruno Bros.

Hi Marvin – thanks for reaching out! We don’t carry Hobelkase unfortunately, but the closest cheeses that we could suggest would be either Schnebelhorn or Challerhocker. Links to both in our online store are below. If you’re close enough to stop into one of the stores, we would also suggest cheeses called Alex, Adelegger Alt or Tete de Moine…or just tell our mongers what you’re looking for, and they’ll surely have more ideas. Please let us know if we can help any further!

https://dibruno.com/challerhocker/

https://dibruno.com/schnebelhorn/

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Janet Elizabeth Nero

Sorry one oif my pups hit enter….i live in Westchester NY and not able to drive…thank you

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Janet Elizabeth Nero

Oh please let me know when you will be selling the fire cider on line. I live in westch

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Julie Binder

Hi Big Hunger,

I also grew up in NY and am now relocated to FL…about the same age too. I come from an Italian-American family so this stuff was always around. I agree with you that it’s hard to find good quality Italian meats down here. I surely do miss ham-capicola, my favorite (besides a good Genoa salami, of course). Our Publix doesn’t carry the Boar’s Head Cappy Brand Ham. So, so sad….And I’m rambling right behind you!

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Di Bruno Bros.

What a cool story! If you ever around the Philadelphia area, give us a shout and we can eat some of that great historic meat / re-live your memories.

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Big Hunger

I grew up as a son of a man that worked in a shoe factory in N.Y. until I was 11 I knew nothing about fancy meats. Bologna was about the only meat that I really knew, then it happened. My father and I started going to weddings that him and mom had been invited too. WOW, Capocollo, prosciutto, pancetta, soppressata and salami oh my god my taste buds exploded and from then on I tried all kinds of meats some I liked, Some I did not, Some set a special place in my heart. But now living in Florida I very seldom get a chance to get real good Italian meats. Oh for those days with my Daddy at the receptions, after all those weddings. I can still close my eyes, stand still and recall every smell from the back yards of each Italian wedding we went to, but these are just the rambling of an old man of 65.

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Cameron Manesh

I have an interesting blog story for you about how two immigrant brothers (my dad and my uncle) started a Maryland Blue Crab Company in 1985 and two their two sons, me and my cousin are taking it online. Why is this interesting? Because we are now the states largest Maryland Blue Crab and crabcake seller with 14 locations and we hope to bring a taste of Maryland summers to homes across the USA.

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Kevin Hubbard

I own a thriving restaurant in the Raleigh area but lived in Philly my whole life until 2012 and am a big fan of you guys and your products. What is the largest amount that you think 1 person can handle making by themselves at one time? How much curd? I am thinking of doing this at my restaurant thinking it may cut some cost for me while adding more of that “fresh” appeal which we thrive on at our place. And I am curious about the warm milk too as I am pretty sure I have seen it done that way before too.

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Di Bruno Bros.

Hi Kevin – thanks for the comment. What’s your restaurant called so that we can make a note to check it out if we’re ever in Raleigh!
So in terms of your production questions…that’s a lot to handle without more information. We are happy to help more, but also are thinking that the very best thing for your situation would be to contact Rynn Caputo at Caputo Brothers Creamery. https://caputobrotherscreamery.com/ Please do say that we referred you!

Caputo does restaurant wholesale and also training on many different things to do with their curd. We can’t recommend them strongly enough!

Let us know if we can help any further.

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Tracy

I was watching a restaurant show and they made fresh mozzarella from cheese curds, but I thought they had used hot milk instead of hot water. Is that a possibility?

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Di Bruno Bros.

Hi Tracy – we had to do a bit of research on this topic. It sounds possible, but it is not traditional. The hand-stretching of fresh mozz is typically done in hot water. We were thinking that there’s a chance that the milk enzymes may damage the curd, but are not positive about that for sure. Looking into it and will report back if we find out for sure!

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Nina K. Courter

am ready to call to see if this cheese could be sent. I unable to drive to Philly–am handicap.

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Di Bruno Bros.

Hi Nina – we tried to reply via email and your email address bounced back? We are not shipping this via the website yet as it is very fragile, but are hope to be able to do so soon. We can report back once we are able to ship it.

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Mary Ann Lang

I am looking for Jerry DiBruno an old friend of my son RUDY Lang. You were in AF together. I was going through RUDY S things and found a letter from you to him. You can reach me by phone. We are in Fl now. If this gets to you let me know and I will send you my phone number.

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Sande Friedman

Hi Jennifer – there is a lot of great sheep’s milk ricotta out there – Cowgirl Creamery makes one great option and there should be some available locally in warmer months. You can use chevre (goat’s milk soft cheese) as an alternative as needed – locally, we love Shellbark Sharp II Chevre. Yellow Springs Farm also makes a goat’s milk mozzarella, or you can search for some real buffalo mozz if your diet will allow for that – that’s the good stuff! We’ve got it in various stores most of the time.

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Jennifer O'Malley

I am a total cheese lover! However, I have become allergic to cows milk cheese! Terrible I know! I so miss my Lasagne! Are there any sheep or goat cheeses that are similar enough to ricotta and mozzarella that I can make the substitution?

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Vickie

All your cheese lines and textures are nice.
I entertain with an assortment often

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John cucinella

Saw you on start up-you mentioned having sweet and savory maple jar- do you sell this?

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organic food

Youг style is uniqu compared to otther peоple I’ve гead stuff from.
Thank you fоr posting when you’ve gоt thee opportunity,
Guess I wiⅼl juѕt bookmark this blog.

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Christina

These cupcakes really look great!! They’re perfect for a birthday! The only time of year that I make cupcakes is Valentine’s Day. I make these for my special someone! I think I’ll make yours for my niece’s birthday! Thanks for sha~ing!rSophia.-= Sophia´s last blog .. =-.

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Peggy

I’ve been following your blog entries for awhile — your adventures captivate me!My husband & I took a year off in 2004 to drive thru Africa and had a blast. Now we’re preparing for our next big trip (departure planned for mid-2014) thru the Americas (& beyond, hopefully), this time with our son. By the time we leave he’ll be ready for kindergarten so schooling is a new twist that I am actively re#rseching.I&a8217;m interested in the types of education materials you use (online and offline) to compose the curriculum for your kids. Feel free to email directly if you’d prefer.

Jeannie

This (and others you’ve written) are the kind of industry standard articles so often lacking on the Internet. Outstanding exieeses.Dergck Coatney’s last blog post.. Reply:September 9th, 2008 at 8:45 pmHi Dereck,Wow, thanks! I’m very flattered, especially coming from you. ari

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Sande Friedman

Hello! Are you able to link us to the particular post that you saw the photo in? It’s hard for us to identify without seeing it, but perhaps it was a baked feta or halloumi? Happy to help if you can point us to the photo.

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Jennifer Sherwin

Hey I saw you guys fry/cook some kind of cheese in a very small cast iron pan can I tell me what kind of cheese that was used? Thank you!

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Lisa Kidd

I’m going to the Poconos this weekend and before I leave town I’m going to use the balance of my gift card to make this happen!

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rexanne morrow

I was looking for a possible reason for the fact that my mozzarella turned out quite tough. The answer to my e mail stated that the water should be 110 degrees. The instructions say 160 then 165. Which should it be? I followed the instructions and mine was 160. I am disappointed that Di Bruno could not be more helpful. Obviously, I will not be purchasing more curd.
Rexanne Morrow

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Bonnie Rarig

Please send me a price list do I can buy your cheese personally. Got this cheese in Philadelphia at Di Bruno Bros. In the Italian market. LOVE LOVE LOVEit!

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Di Bruno Bros.

Hi Bonnie! Thanks so much for your note. We don’t have a price list for all of our cheeses currently, but our mongers will be happy to help you if you give your nearest store a call. Our locations and phone numbers are listed here: http://www.dibruno.com/locations/ Have a great day!

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Jenn

I would love to see Di Bruno’s in house dining become part of the family of restaurants participating in Dining out for Life. Please consider in the future.

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Marie Cabauatan Franco

I have been looking for a store, bakery or person(s) that would make the ham pie with the crust. Yay I finally found one. Do I have to put in a request for one or can I just come to your CC store and one up there. Please let me know. Thank you.

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Di Bruno Bros.

Hi Marie! Just to be safe, you could call one of our stores to make a reservation. Here are our locations and contact information: http://www.dibruno.com/locations/

Please note that our Rittenhouse Store’s prepared foods and charcuterie phones are temporarily out of order. Please dial the cheese cave, and they will forward you to a prepared foods associate if you ask for assistance there. Have a great day!

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David de la Cruz Blázquez

Hello Di Bruno’s family !!
I am David from Madrid Spain , Phonzee’s friend… to read that story was really interesting and make me feel more European … we share old traditions in our both countries …
Now my challenge will be to bake that delicious pie one of these days”” Gracie Mille famiglia and happy holidays, Davide.

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RonaldoVincenzo P. Bozzi

As a long time family friend, I have been fortune enough to have eaten this many times over the year’s, and I can say that it is absolutely delicious, and never disappoints!

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Maria

Our family does the Easter pies also but we have both sweet and savory. My grandmother did one with rice or just the hard boiled eggs. Also one with more of the harder cheeses like parmaigiano. Thanks for sharing!!!

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Angela Corbisiero Love

It was so great to see this recipe and the history. My grandmother, who’s parents came from Campania, made this, and I make it now, but mine is much smaller. She used to use 18 eggs and baked hers in a 20″ wide round pan that was 4″ deep (we have a large family). My recipe is almost the same as yours. Thank you for sharing this special treat.

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Diana

Tasting cheeses from DiBruno Brothers is a sport that joins generations of a family together over decades. We love all of your cheese spreads, too!

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Thomas Calvario

I am unable to get the Rittenhouse store but if possible I would like to vote. Cavero Parm, is my vote to take it all.

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Nicholas Schaible

Leonardo DiCaprio should’ve been a cheese that can’t win an award, not Adelegger!

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Bernardino Di Bruno

Like to try your great looking food .would you ship to north Carolina since I haven’t been there in decades would like to visit ,but my wife is disabled and dislikes traveling now .Hope your all doing great and wish the best for you.

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Di Bruno Bros.

Hi Bernardino! Thank you so much for reaching out to us. Yes, we do ship to North Carolina! Simply go to http://www.DiBruno.com and start placing your order. Or please phone us at 1-888-322-4337 and one of our associates will help place your order. Have a great day!

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Mariano

This was such an amazing event. Food was fantastic! People were engaging. Loved meeting the people who actually make the products with such passion! Looking forward to many more events such as this.

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Di Bruno Bros.

Hi Mariano,

Thanks so much for sharing your experience with us and attending the event! We had just as much fun putting it together as you did enjoying it! 🙂 We’re looking forward to more great Legends Series events. Stay tuned!

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Out and About: June 22, 2015 - The OwleryThe Owlery

[…] Goux, Betty Koster, Todd and Maugan Threthowan and Stacey Hedges. More information can be found at https://blog.dibruno.com/2015/06/11/special-event-alert-cheese-experts-of-europe-unite/. When: Thursday, June 25 from 6:30-8:30 p.m. Where: 1730 Chestnut Street, second floor Cost: $75 […]

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Di Bruno Bros.

Hi Rachel! Good catch. Sorry for the oversight. We had a few errors in this post, and it’s now updated and correct. Thanks and happy cheesin’!

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jack bythrow

I always get invited out for Christmas, so I don’t assemble Cheesytraditions to photograph.
But I really enjoy your tasty establishment.You’re my best source for cheeses, meat, fish baked goods and deli.
JB

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Michael Mingoia

Our favorite tradition for Christmas is to make mama’s homemade manicotti, brasiole with meatballs and sausage. Before starting diner we always have a ton of fish salad, stuffed mushrooms, shrimp cocktail, her rice balls and more.

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Stefano Biagini

Suggest you check expiry date on what is exposed on the shelves. I bought at Franklin a Fage yogurt on dec 6th that had an use by date of Dec. 2nd 2014

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Di Bruno Bros.

Hi Stefano! We’re so sorry about this. Thank you very much for letting us know. We will address this issue immediately and notify our operations team who will follow up with you. Thank you again for letting us know and again, our apologies!

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Jane B in Colorado

Congratulations!!! You will fall in love with the region, the people, and the cheese. It is a magical trip.

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Di Bruno Bros.

Hi Leo! You can pick up the Cheese Crawl Maps at any one of our stores on Saturday December 6 and start your journey from there!

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venita despot

Love your stores
Purchased Cheese Tray for Diner en Blanc.
Attending Cheese Crawl

Attending Cheese Cr

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Lisa Marie

I’m looking forward to attending the Cheese Crawl I heard about on Fox 29 this morning. I just want to know when and where do we sign up? I enjoy your shops they remind me of when I grew up in Montclair, NJ and there was an Italian Grocer with all the different types of cheeses hanging from the ceiling and set on counters and the fresh produce, pasta and the sawdust on the floors. 🙂

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Di Bruno Bros.

Hi Lisa! Glad you liked the segment! 🙂 Thanks so much for your comment. We can’t wait to have you! The Cheese Crawl is absolutely free and you can come without signing up—BUT if you sign up here, you get a 20% off coupon eligible during the crawl: http://bit.ly/11R45Mp

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Debe Sangiuliano Mckenna

I’m from Jersey..A philly friend took me to your store once. LOVED IT!!! I can’t wait to come to the cheesecrawl!!! I’m actually excited!!

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Di Bruno Bros.

Hi Briana! All you have to bring is yourself, some friends, and grab one of our Cheese Crawl Maps! Get them stamped at 3 out of 5 stores, ending at the Franklin store to pick up your swag bag! 🙂 Let us know if you have any more questions. Sign up for an exclusive 20% coupon to use for the crawl here! http://bit.ly/11R45Mp See ya there!

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workaholicphila

#DBFancy @DiBrunoBros A large bowl of Pho with 2 huge spoonfuls of MIL Kimchi wouldn’t be bad either right now!!!

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workaholicphila

@DiBrunoBros #DBFancy So cold here…brrrr….could use some Hernan Hot Chocolate right now after a chilly Halloween night!!!

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Jeanette

Everything sounds delish BUT that Bacon Spread sounds amazing! I would love to make something sweet and incorporate that into it somehow….. off to brainstorm 🙂 @DiBrunoBros

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Michael Spadaro

I don’t think there’s ever been a time when I was Dowtown and Did NOT stop in one of your stores! Keep up the great work! I love anything Olive oil! #DBFancy

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workaholicphila

#DBFancy @DiBrunoBros must have it all…people must stock up, esp if we have a winter like we just had. I would like these as my Halloween treats instead of candy, please. Happy Halloween, everyone!!!

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Di Bruno Bros.

Hi Barb! Thanks so much for your comment. Yes, it’s from 12pm-4pm on Saturday December 6. Can’t wait to see you there! It’s going to be a blast!

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Rita

I would love to try to olive oil caviar most of all, followed by … oh, everything else!

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Thomas

Love the Hernan chocolates and the Tonewood Maple. Had a sample of the bacon spread once, and it was delicious.

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dawn

hard to decide with so many tempting items! But I’d like to try the Lawless Jerky or the Bacon Spread… Those 2 really call my name! : )

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Chef Jordy

I just visited your store in the Ardmore farmers market and it Is simply amazing! I would pick the walnut syrup and drizzle on a pasta salad as a finishing oil. It’s just so hard to decide.

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Kristin Sokel

I am a condiment addict…it’s more like an obsession! So of course I am going to go with #1 (the spreads). They look delish!

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Tremil Williams

Delice de Bourgione is my favorite. Friday night treat is cheese, olives an awesome bottle of wine.

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Audrey

I would love to try all of the above- the mother in laws kimchi is especially enticing!!!!

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Beth

Olives, bacon spread, prosciutto and every delicious cheese under the sun…… Too much deliciousness to choose!

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Andrew

Yo! Bacon Jam and Jerky. It’s a meat party and every animal is invited! #DBFancy

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Stephen nothnagel

Love your stores! The staff on 9th St always makes me try something new. Can’t get enough!

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David Tirado

The products and your store have opened my family and my eyes to enjoy fine ingredients from around the world.

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Mary Frances

Made our first visit to your great place in early August. Way underestimated the cheese wheel weight! Came away with some tasty treats, and am currently enjoying the sweet abbruzze, as I type. Atlanta sends congrats to Erin!

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Catherine Gonzalez

Great selections, these guys are both awesome! Congratulations, Amando & Kyle!

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The House Mouse

Love every cheese I have tasted from Carr Valley. Had the honor and pleasure of meeting Sid at a beer & cheese pairing a few years back and he could not have been nicer. Looking forward to tasting the Glacier Wildfire and Mobay! Stay Cheesy!

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Katherine

I love their cheese and have been working my way through their lineup this year. Bessie’s Blend has been my favorite so far, a goat and cow’s milk mix.

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richard ruesch

my first trip to Di Bruno Bros. in 1978k was with my Sicilian friend, Rosa, who took me shop’n at the Italian market. she asked me if I liked cheese, and if I did, we’ll stop at one of her favorite stores before we leave; Rosa called the cheese place: Brunos. I asked her where it was located so I could go and see what Brunos had…..my Grandparents were from Goldau, Switzerland; they had a small cheese shop in the town and sold there own hand made cheeses and some of the bigger cheese from the Interlaken-Lucerne area. I made it to Brunos. wow and double wow, tho busy with people, I asked one of the counter ladies if it cost anything to stand around and just smell, she asked me if I was hungry, to which I said: Yes. in a couple minutes she brought me a sandwich…..triple wow. over the next few years, and before I moved form the Philly area, I made many visits to Brunos. I hope my favorite counter lady is still alive and maybe still handing out her favorite sandwiches with her provocative smile. .i’m 81, last April. the is no other store in the world like the one I visited with my friend Rosa. God bless your family. richard

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Liz

I’ll be imbibing for sure, but I would love to be able to pair a non-alcoholic bev as well – for those friends of mine who don’t…

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Di Bruno Bros.

Oh yes Liz! Stay tuned for all sorts of pairings down the road, whether it be jellys and jams, honey, and more!

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joseph cilento

Such beautiful traditions carried out
at your store!
Buona Pasqua!
Joe C
New Fairfield, CT

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Pho Sho

Pho – Sho a pie(una pizza rustica) made with love and without a doubt..delicious anytime during the day; from breakfast to mid-afternoonmunchie to a late night bite. I’m in for three,…3cases!

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Patricia Marsden

Cannot wait to try the stuffed dates….my type of food and the arugula salad looks very tempting. Thanks.

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Frank McDonald

Pair your cashel blue with a dram or two of #connemara from #cooley. Whiskey and funky ice cream
sounds great

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Maria

The asparagus/prosciutto picture from DiBruno brothers looks like it was cooked, the recipe on Food Network states to wrap after the asparagus is roasted. Question is if the prosciutto was cooked, how long should one bake it for? It looks yummy if it was roasted also!

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Di Bruno Bros.

Thanks so much Maria! We love this one both ways – cooked and not! If you want to try cooking it, it’s pretty simple. Here’s what you’ll want to do.

Wash and peel asparagus and season with Salt and pepper, lightly dress with olive oil
Wrap each asparagus spear with prosciutto, leaving the tip exposed
Place asparagus on a tray lined with parchment paper
Pre-heat oven to 350 degrees, roast for 5-7 minutes
If you want to take it a step further you can even rub each spear with our Abbruzze cheese spread to spice things up!

Let us know how it turns out!

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Kim Cassel

My mom always bought a half a pound on weekends and the four of us would fight over it. Never any left for sandwiches!

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Cassy

I would LOVE to win #1 because BACON is a food group in of itself, and the same rule applies to CHOCOLATE in my life. I gave up drinking 3.5years ago and sometimes what gets me through the day is one or the other of these food groups. Bacon and Chocolate bring joy to my life, so to have them paired in one would be fabulous….a little touch of the Ocean City boardwalk even….

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Aaliyah Pinkerton

I would love to win #5 this year my girlfriends and I are collaborating on a valentines day dinner that’s full of cheese chochlate charcuterie and champagne ! Everyone is brining something and we plan to eat and drink everything !

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Erica

My boyfriend and I love bacon! Chocolate or salted caramel covered bacon sounds like a perfect valentines day dessert!

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Paul

I don’t think anyone loves the food network more than my lovely girlfriend. To her, anything Anthony Bourdain does is perfection! I would have to choose number 8 just for my special sweetheart!

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Liz

I know some loved ones who would go crazy over the Wild Adventure package. I think it’s a part of their Infinite Dream series too. Infinite dreams of wild adventures…for the times work keeps us from being out there and having them ourselves. Who wouldn’t want that?

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Di Bruno Bros.

Liz – you’ve been randomly chosen as the winner for this contest! We’ll reach out via the email address you provided. Congrats!

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Kate

Those #5 Askinosie bars have my name written all over it, with wrapping almost too pretty to tear — almost. Plus, the Dark Chocolate + Coffee bar using Intelligentsia coffee makes me nostalgic for the first bakery job I had that used their coffee. Oh DiBruno Bros., you know the way to a girl’s heart!

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Karen

Wild adventures? Bacon? A good laugh? Too many tough choices! I think a good laugh would win out!

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Lesley

The ramen chocolate bar is most like me. I eat ramen for dinner at least three times a week. I add veggies to it in a weak attempt “health-ify” the meal. I would love to try a ramen chocolate bar and share it with all my friends. They would really get a kick out of it!!

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Kaitlin Tully

My boyfriend and I are the Lovers of the Food Network! We torture ourselves and watch the Food Network every single night before bed and sometimes.. we don’t have a snack to help us get through the night!!! I would love to win so we can have a fulfilling V-Day Night!!! <3 xox

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Lauren

My favorite would be the his & hers Compartes Mexican Hot Chocolate Truffles and Caramel & Salt Chocolates!! They look fantastic!

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Nina

I would love to win #8 – The Good & Evil Bar because anything that Anthony Bourdain works on is brilliant! I found it fascinating watching him discover the finest cocoa in the world during his Peru episode of Parts Unknown. If I won I would enjoy it with the same friend that I watched the episode with!

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Susan Lindsay

Di Bruno Brother’s is by far mine and my husbands favorite store. We love all your products. We were so happy to find this past summer, that Canal’s in Wildwood carries your products. We were definitely happy campers at the shore. I can’t wait to make the Long Hots stuffed with cheese and wrapped in bacon. Thanks for sharing.

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Di Bruno Bros.

Thanks Susan! We appreciate your support and love this message! Let us know how those long hots turn out!

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Maria

I have been shopping at Di Bruno Brothers for many years at the 9th shop since Danny and Joe Abbruzzo were dear cousins of my mother and mine, too. I shopped at the Ardmore location on Friday December 6 and I came home to Bethesda with bags filled with all the Di Bruno Brothers specialties I love and remembered. Tom Amorin was the best. He guided me through all my wants and choices and he was patient, professional and terrific. Although I miss having Danny and Joe in the store and helping me buy all those wonderful Italian items, Joe would be so proud of his grandson, Tom. He has his special ways in retail!!! I just ordered a holiday gift basket too.

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Sande

So I just bought this by coincidence and have been falling in love with it for the past few hours. Googled and ended up here excitedly by excellent people-I-know coincidence. No yams in my bev, but having a friends nut brown ale home brew and these are a few of my new favorite things. Lovely post!

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Pam Miller

Tried to enter to win a gift basket for myself & a friend. Never got to FB or an entry form. Wassup?

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Aunt Dawnie

Cheese “costumes” are scary, all right!
The trick is to find the treat – you are a very helpful guide…

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Roberto Rossi

looks great good luck Will you have cold cuts, cheeses, olive oil etc. or some of the items you have in Italian Market store?

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Nancy Mulvehill

Couldn’t wait for the store to open, love it, but very disappointed there is no seating available to eat!

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GLORYA BROWN

DO U HAVE AN UPSTAIRS CAFE IN THE FRANKLIN ?
WILL YOU BE OPEN TILL 8;30 PM FOR DINNER??? THERE
OR WILL THERE BE A COUNTER DOWNSTAIRS WHERE YOU CAN EAT AT 6;30
WE ATTEND THE WALNUT SO DINNER WOULD BE GREAT
THNAK YOU

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m.lovera

They say when StarBucks moves into your neighborhood, it’s up and coming, well when DiBruno’s moves in; the neighborhood has become! Welcome neighbors!

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Aged Gouda with Caramel : Madame Fromage

[…] L’Amuse Gouda from Holland stands out for its highly crystallized texture – those crispy bits are achieved by aging the cheese at higher temperatures and humidity levels than other Goudas on the market. To read the rest of this post, click here.  […]

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Alex Reeser

I found this very informative. I also read the piece on the Fromagex wrap. That seems to be for the soft cheeses. How do you recommend storing firm and hard cheeses? That would make another informative article. Thank you.

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Di Bruno Bros.

Thanks Alex, so glad it was helpful! We’d recommend storing cheeses both soft and hard with the Fromagex, or any type of specialty cheese paper for that matter. It is especially important for soft cheeses, but hard cheeses would benefit from a breathable paper as well.

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Dave Aldrich-Thorpe

You have no content sizes on the mustards? Are they 6 oz jars or what?
Thanks
Dave

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Louise Crawford Fine

Truly my mouth was watering over every single word. An amazing experience and wonderful information regarding cheese and wine recommendations. Fondue here in the deep south will arrive very soon. Thank you Mark. Please continue with more cheese and wine experiences that you can share on your blog from your journey.
Bon appétit

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Madame Fromage

Oh, swoon! I loved reading this. I grew up eating fondue and rosti, and you took me right back to that memory. Thanks for a great morning read, Mark. I can’t wait to try the recipe (and pink peppercorns — I bet that’s fantastic as an addition!)

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Nan

Yay! I can totally do this. Do I need a fondue pot or can I just use my Dutch oven or something like that?

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Dreaming of cheese

This was delightful to read about. I am so excited about tasting the Comte cheese at the Ardmore store. Beautiful description of the complexity of making something we all take for granted. Thanks for the lesson!

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John

Sounds like a wonderful visit, and we will get to taste the results! Looking forward to stopping by Ardmore soon.

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Lindsay Fine

The next time I travel to Philly I’m definitely trying the new goodies! Can’t wait!

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Paul

exciting! I’ll have to come try some of these. I wowed my family with Challerhocker last Christmas thanks to your expertise!

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Louise Crawford Fine

Tres bien. Marvelous. I hope that I too will be able to taste during my visit!!!

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Susan Morris

Hi, I am the proprietor of a specialty cheese/gourmet food shop in Ocean Grove, NJ. I am always on the hunt for new/different/odd.! Love to know if you could help me bring a wheel of LePuits d’Astier into my shop. Please !!!
Thanks,
Susan

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Madame Fromage

Also, Katherine…Formaggio Kitchen in Boston has an online shop. If you email me where you live, I can recommend someone nearby perhaps.

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Madame Fromage

Thanks for your question. Di Bruno Bros. sells online. OtherwIse, I would order from Murray’s Cheese is New York or Artisanal in New York. Both ship fine cheese. I hope that’s helpful.

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Katherine

If one doesn’t live close enough to a decent cheesemonger to try some of these beauties, are there any reputable online sellers that might carry them?

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Clochette, My Pet : Madame Fromage

[…] Clochette is my current darling. Why set an alarm when you can wake to a bell-shaped French goat cheese? I swear, I fall asleep tipsy from joy at the very thought. To continue reading, please visit the Di Bruno Blog. […]

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Michael Corsello

Scott,
I actually invented the ‘Il Cuore de Parmigiano” on a cheese buying trip back in June 1987.

I was travelling with one of the pioneers in the cheese importing business, Ben Moskowitz. We were visiting a cutting plant with Pietro Fanticini. I saw a stack of Parmigiano Reggiano ‘cores’. I asked about them and was told they were a bi product of wedging. As they were rindless, they were sold for grinding, food service, etc. I explained this was crazy & the product could be sold as the ‘heart of the Parmigiano’. The rest is history.

I ran the perishable food department in The Cellar Marketplace” at Macy’s Herald Square back then. In Christmas of 1988, we were the first US retailer to sell the product.

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Di Bruno Bros.

What a great story! So happy you came across our blog and shared this with us.

What cheese discoveries are you finding these days?

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Bob Luhmann

Love the choices! My current favorites also include Jasper Hill’s Harbison,, Jasper Hill’s Alpha Tolman, Grafton Village’s Bismarck and Blue Ledge Farm’s Lake’s Edge . I could go on but my list changes constantly 🙂

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Joe Ulrich

Great selections Madame! Yes, Sptingbrook’s Reading Raclette is a monger fave! It was one of our Twelve Cheeses of Christmas at Di Bruno Bros.

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Festvangelist

I would like to suggest that the Barleywine pairing be the English Style Barleywine such as as North Coast Breweries ‘Old Stock Ale’ . This style of Barleywine has a big malty backbone vs. the more American Barleywine which is very hop focused. My personal opinion the high hop profile has a tenancy to dominate the pairing.

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Susan

Rogue River Blue is the BEST blue cheese ever. It pairs well with wine and crackers and is killer on a burger. It can hold its’ own in any company.

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Jen Santora

You have just inspired me to experiment with the honeycomb i got last week.
The chorizo cular sounds amazing!!

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Yvonne

I think you meant September 23rd, not October. 🙂
I just stumbled on this blog but I’ve enjoyed Di Brunos for a very long time, and love being good friends with one of the ‘mongers!

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Kate

This looks fantastic! I was just pondering what to do for dinner AND I just finished a giant batch of beef stock (that needs putting away) so this is perfect. It’s only slightly tragic that I don’t have any Gruyère to go with it. C’est la vie. Although I will definitely have to try the ‘thin triangles of Gruyère on top of almond biscotti topped with a thin layer of apricot jam’ combo. I only ever buy apricot jam because it is fabulous. 🙂

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Jen Herczeg

It’s about time Paski Sir gets its due respect! Woo hoo, Croatia! The wonderful flavor and aroma take me back my childhood summers spent with my nonni and aunts and uncles in Istria. ahhhhh

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Rachel Juhl

This is so awesome!!!! I would have died to have this mission! I can’t wait to visit next time on a Saturday morning with you guys!!!

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Briggitte Cruz

Can’t wait to stop in and see you guys and the new look – but remember one thing – it’s the awesome group of people behind the counter that keep us coming back!!!

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Joe Ulrich

I’m wired after reading this Ian!! Awesome piece! I will be there next Saturday for sure!

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Viv

Now I have another reason to visit Philly! Saturday mornings with hot coffee and specialy cheeses. Who would have thunk?

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Joe Fab

Joe Green assisted me with my purchases at 9th street about a week ago. Terrific service, good recommendations,very helpful. Joe is a positive addition to the Great team at 9th st.

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Bill Bowles

Although I only met Daphne once, she was the most knowledgeable cheese expert I ever met. Thank you for writing the tribute. Daphne leaves behind a legacy that will never be matched. She is sorely missed, but lives on in our hearts

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Bill Jr.

Madame Fromage,

Thank you for the warm tribute to one of the International cheese community’s greatest educators and pioneers. She greatly inspired and influenced many of us here at
Di Bruno Bros and will be surely missed but always be remembered.

Bill Jr.
President
Di Bruno Bros.

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Remembering Daphne Zepos : Madame Fromage

[…] For the past two weeks, the cheese world has been grieving. You may not see it from the outside, but on the inside – behind cheese counters everywhere – there are invisible violins playing Greek rhapsodies. They play for Daphne Zepos, a cheese doyenne who died of cancer on July 3, 2012. Two years ago, I happened to be at a tiny birthday bash for her at Di Bruno Bros. on 9th Street, where I snapped this picture. To continue reading, please click here. […]

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Deb B

Looks wonderful! BUT … I calculated the cost of the cheese alone to be $45.50! How about offering a “Dan Black Mac Cheese Bundle” with reduced pricing for the cheese bundle?

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Howard

Why do you not mention local blues from Pa like Birchrun Blue, or Pirates Blue from Clover Creek? Support LOCAL CHEESE, Iowa and California are not LOCAL.

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Di Bruno Bros.

Dear Howard,

We certainly offer local, hand crafted blues (like the ones that you mention and are really awesome!) when they become available. They are made in such small batches and we don’t always have them in stock, so we didn’t want to disappoint anybody by mentioning them and not having them.

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Howard

Farm Fromage from Lancaster offers about 40 local Pa cheeses made in small batches across the commonwealth. These include a local sheep milk blue. Check it out. Oh, and your reply makes perfect sense. Thank you.

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Catherine Vantine

What an awesome blog post – nice to learn more about Anna! Can’t wait to get to know some more of the Di Bruno Bros. Team!!!

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Robin Barnes

Loved this profile post.

What are the parameters of the DiBruno Cheesemonger Apprenticeship in regard to deadlines for applications and term of apprenticeship?

Thanks!

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Marilyn

Hi Robyn! Thanks for asking.

Applicants can apply at any time. If there is an opening for a monger of any level, qualified candidates will be interviewed. During the interview process the applicant will have to take a test which will determine tier level (Apprentice Cheesemonger or Cheesemonger). Once hired, there will be an assessment period in which knowledge and skills necessary to reach the next tier level will be determined. We have an intense in-house training program so we suggest only serious applicants apply.

Hope this helps!

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bill l

looks good and i would like to try this but…i don’t get the step ” rub butter onto a foil covered pan” then fill the pan with panko and bake off. essentially toasting the panko in butter? then using the now toasted panko to top the pasta in the casserole dish? i assume the pan and the casserole dish are two different things?

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Anna

Conto di esserci: speriamo che c’e’ qualcuno che parla italiano, cosi’ possiamo farci quattro chiacchiere. Buon divertimento a tutti e.. ‘panza mia fatti capanna”.

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Mary

GO ADAM!! We love him. One of the best reasons to go to DiBruno’s in the Italian Market.
Now, the secret’s out…

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Kris

Amazing!! My tuna salad lunch is suddenly lacking on so many levels…

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Rich

This was, in fact, my breakfast. It knocked me back to sleep within an hour

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Adam Balkovic.

As a fellow fatman, I am proud of you. On the other hand as a fatman, I’m disappointed you had the will power to keep a bottle of noble #2 this long, we havnt had it in stock for months.

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ash

I will take one of those please! I could not help thing the whole time I read this how a fried egg would just make it oh so much better! But I am willing to have it ur way! I will be waiting its arrival! Fabulous!

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Tyler Kulp

‎”cut foie gras in half trying not to eat any.” Who could possibly have that kind of willpower?!? This sammich looks fuggin’ ridiculous!

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Bella

This is awesome & disturbing at the same time 😉 That being said, I’d eat it.

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Hunter

Only the most diehard cheese mongers even consider grilled cheese for dessert. Well done!

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Fiorella Cutrufello

Where’s the wine?
I LOVE COOKING WITH WINE
(Sometimes I even put it in the food.)

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Megan

Amazing! I’m definitely going to have to give this a try. It sounds delicious.

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Laura

I love grilled cheese and french oninon soup so I immediately liked this idea. I think the best part is that the whole thing really does taste and feel like the toasty croutons on top of the soup! Soo good!!

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Lakisha

Spoke to Rocco last night at McCrossens Tavern and he busted me. I only read part of this article and didn’t realize that I could have my very own cheese after party! This is definitely up my alley. I am grinning as I type this, thinking of who I will bring.

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Jeff

This sandwich sounds DEElicious! And the blog was well written! Can’t wait to try “The Red”!

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Kendra

This was absolutely amazing! I loved the burnt cheese and can’t wait to make it again!

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Rocco Rainone

Simply delicious! Who doesn’t like crispy cheese, oozing around the edges!

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Marilyn Gounaris

Tried it loved it. Can’t agree more with the burnt cheese nivanna. Tempting to get right to it but the two minutes really matter. Yes, they do. Comfort food with a delightfu, definitive hit to it. Tanti Grazie .

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MIke

I tasted a wonderful grilled cheese in the Farmer’s Market today from you guys, had a few cheeses, on a brioche bread I think, and with some tomatos. Well done.

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Joe P.

I recently went to a company cafeteria and saw BLT soup. Gross!
But….French Onion Soup Sandwich looks and sounds scrumptious!

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alex eleanor freda

This recipe is very unusual, but I like the combination of beans and cheese. We can’t wait to try it. Rocco, I didn’t know you were that creative.

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Anne Sarah

This recipe sounds delicious! Simple and tasty, great combo! I can’t wait to see more recipes.

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Vera DeMarco

Beans and cheese—two of my favorite foods! I can smell the goodness from here.

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Hunter

This is pretty genius. Seems simple enough that I might try it at home tonight!

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manor de tilly

Sometimes the simplest food is the best. I’m trying it with some carmelized tomatoes.

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Chris Dougherty

Great blog!! The Di Bruno Bros. Team is going to show their magic one more time!!
Someone please get me a Piels Real Draft!!!!

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Zeke

Hi Livia. Thanks for asking. Keystone Homebrew (http://www.keystonehomebrew.com/) sells a very respectable red or white vinegar mother, ours will show up in a very small amount in our bottles but we would not be able to fetch an appropriate amount out of the barrels. -Zeke

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jenny

Loved it! Like a quesadilla fell in between two slices of toasty-mayonnaise bread.

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Behind the Scenes at 9th Street : Madame Fromage

[…] Last week’s highlight: a tour of Di Bruno Bros. on 9th Street with my friend Mike Geno. Here he is looking in the window of this Italian Market shop. His quest? To find new cheeses to paint. My quest: to climb out on the roof for some high-noon sun. We did just that with cheesemonger Ezekial Ferguson. After years of lurking in this old world cheese establishment, I finally got to see the cheese cave, folks. Well, it’s a walk-in. But the cellar and the old safe held some surprises. For a peak, click here. […]

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Livia

Hey – DiBruno Brothers,

I’ve been wondering where to go to get a live vinegar mother. Is that something you’re willing to sell?

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Country Boy

And to think this started with Kraft wrapped singles on Wonder Bread!

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Momomonty

Mmmmmm, Cabot and bacon spread. I would coat myself in bacon spread if it were socially acceptable.

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Mary Allen

Oh yum, I can’t wait to go home and try this mouth watering treat. We might have to sample the bacon spread on the extra slices of cheese before they hit the bread. Can’t wait for the next selection.

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Deanna Segrave-Daly

WOW -does that look good. Grating cheese for grilled cheese is a brilliant trick. And you can’t go wrong with Cabot ever. Look forward to reading all your posts for Grilled Cheese Month!

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KJ

I think you should offer these sandwiches at your Rittenhouse Store! I’d love to have a different grilled cheese every Monday 🙂

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The Singing Fat Lady

Nom nom nom!! Looks delicious….can’t wait to try it out! Another gem of a recipe.

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therenaissanceman

i hope all these grilled cheese posts will include a bacon element…(hint hint!)

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After Hours at Di Bruno Bros. : Madame Fromage

[…] Here’s why this was such an amazing night: it was a chance to graze around the store, tasting things I usually overlook. And it was a chance for Rocco Rainone and Zeke Ferguson, two cheesemongers who love to cook, to show off what they call “snacks from the mind’s mouth.”  To continue reading, please click here. […]

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Leonora for Spring : Madame Fromage

[…] It’s the year of the goat. Everywhere I turn: goat dinners, goat tacos, goat talk. This means I should let you in on a little secret about Leonora. It’s the most luscious Spanish goat cheese on the planet. The texture is gooey-soft, and it comes in a slightly flattened brick that looks like a melting ice cream cake roll. If you’ve sworn off sweets for Lent, you might want to pick up some Leonora for dessert. To continue reading, please click here. […]

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Jen

I have squash issues as well. I always want to cook them, but I’m never sure what to do with them. I’m bookmarking this for later consumption!

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Tricia McKenna

I am happy to report that the company has graciously rectified an issue I had with a Provolone & Wine cheese spread. The base was Cheddar cheese -.. I look forward to trying their other products.

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Marge Plowman

Yummmmmy !!!! Can’t wait to try a new breakfast treat !!!!
Looking forward to your suggestions….

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Madame Fromage

Home roasted coffee and little caramel-apple bruschetta for breakfast! I like how you think. This looks like a lovely combination. I love the idea of warming the apples so that the goat cheese melts. Delightful.

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Rebecca Frimmer

This is brilliant, and thanks for the vegetarian tweaks! I have some mature Chard in my indoor garden right now, and a jar of lentils in the pantry. Looks like Sunday dinner is sorted 🙂

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Frank Ponteri

I visit Philadelphia about four times every year and Di Bruno Bros. is a “must go to” at least twice during each visit. I always bring a piece of provolone back to TN with me. In the past, the cheese would be gone in a week and I would have to go without real provolone until my next trip to Phily.

Recently I called the Italian Market Di Bruno’s to ask if they would deliver cheese to Knoxville, TN. No Problem! I got some great recomendations from the manager and happy to say I now have a fresh piece of cheese in the frig at all times.

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louandfranglanzman

what a GREAT story … my mouth was watering throughout the entire reading …… am going immediately and shop at my local food store …… hope I can find everything you recommend

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Reading Raclette : Madame Fromage

[…] Reading Raclette has another thing going for it. All of the proceeds go to a Vermont nonprofit called Farms for City Kids that offers urban school children a chance to explore farming and cheese making. To continue reading, please visit the Di Bruno Blog. […]

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Louise Fine

My mouth is watering and am dreaming of pizza. Fabulous need to see more! How about DiBruno Bros opening a specialty pizza gourmet shop with Mark and your fabulous cheeses and toppings.

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Patrick Walker

Looks great! What cheese do you recommend for a pizza with figs & cartelized onions?
(others their than a Blue….)

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Sonja Darlington

The Roquefort meatloaf sounds and looks truly inspired. Looking forward to a tasting.

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Madame Fromage

Great post! We’re lucky to get this cheese in Philadelphia. Her comments about terroir made me think about how fun it would be if there was some sort of cheesemaker exchange. What if Soyoung came to Chester County, for example, to make cheese?

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Hunter

My mom used to make a variety of baked feta for winter parties. My favorite included shrimp and savory spices, but the hot pepper and honey was delicious, too!

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Livia

Oooo! That’s a deconstruction of a date thing I learned to make:

Mix together equal quantities of cream cheese and feta. Add 5-spice powder to taste.

Fill pitted dates with the cheese and tuck half a walnut on top.

Bake until just toasty and gooey.

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Uncle Twisty

Finally a tasteful tale of dudes, meat and cheese. I’m sure that the both of you left the trip with an aroma as righteous and distink’d as the comte you brought with you.

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Madame Fromage

Thanks for the kind words, Hunter. Actually, I loved the combination above — Shiitakes and honey mushrooms. The latter are very silky and juicy, so they pop in your mouth.

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Hunter

“Texturally, its an opus.” – Technically, your writing is an opus. What is your favorite variety of mushroom for pairing with cheeses?

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kristen

Love this! If you ever do meet someone who wants to whisk you into the woods for mushrooms, I’d come as a chaperone! I’m determined to forage next year.

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frank pepe

Wow this awesome! This truly looks great. We should have more bloggers like you in our internet society! BTW nice shirt. the man punching the bear is really a nice touch!

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Jim

You juts can’t beat DiBruno’s for all of your favorite cheeses and treats. I’ve been going for over 40 years and they just get better an dbetter every year!!!

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Lady Sweet Tea

I am on a cheese journey to taste and explore artisinal American cheeses and I loved this video. Fun video and lot of good information.

Thanks,
Lady Sweet Tea

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Madame Fromage

Just sat down with a cuppa coffee to watch this. Love the music. And the cheese, bien sur. Nicely done. Largo and lox — you guys slay me. Go, delicious rinds!

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Shawn

It’s a thing of beauty, my friend. I’m going to agree with Michael though- grinding your own meat adds to the whole process.

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Cynthia L. Marcolina

I just discovered your Ped Leicester and I love it! I can’t get enough of it! What wine to your recommend to go with it?

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A. Cavalieri

That extraordinary cheese and your appetite-inspiring prose are a perfect pairing. I also agree that gouda and beer are pefect partners..

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countryboy

“tastes bright” “tastes like sunlight” The cheese in the last photo seems to glow like the sun. Very Intriguing !

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Julia

Basically salivating in my cubicle for a taste of this sunlight gouda smeared all over a slice of that bread pictured above. “Crusty bread, cured meat & chutney”… ahhhhh.

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singingfatlady

A wonderfully evocative and descriptive post! I can’t wait to pick some up and put a taste to the beautiful photographs gracing this page.

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Marie Floria

This review was the exquisite blend of style and beauty for all the senses. Fantastic!

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lauren

mmmmm good idea! haven’t tried buckwheat honey…but i want to now! and i like that you’re planning ahead for your grandkids 🙂

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Mariann Fidelis de Goes

Thank you, thank you, thank you for bringing Baby Bloomer back. So excited to see it
again!

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Emilio

what a fantastic dining event. the whole goat was used and the culinary applications & techniques were outstanding.

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Madame Fromage

Intriguining. I’ve never put buckwheat honey with any of these. I’ll have to give it a try. I’m curious about Acacia honey, especially with Pecorino. Ever tried the combination?

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Sally Bradin

I’ve already tasted their wonderful cheese (Herbs de Provence is my favorite, so far). I wish Lynne and Will the very best with the dairy. They are great friends and I know they will be very successful.

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Philly Homegrown – Local Food in Philadelphia: Restaurants, Farmers' Markets, Shops, Tours and More | Di Bruno Bros Teams Up With Stoudt’s Brewery And 7th Heaven Farm To Host A Tasting Event, September 20

[…] “The Brewer, The Farmer, The Chef & The Goat” dinner will take place tomorrow night, September 20, from 6-8 p.m. There will be interactive tasting stations that include plentiful preparations of goat and goat cheese. Guests will be engaged in lively discussion as they explore their own palates, plus interesting flavors and pairings. […]

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Maria Campbell

Wow! Goat is reverered in so many cultures and is so dynamic yet under used in the US. What a match up with the Jersey farms, Stoudt’s brewers, chefs and above all Dibruno Bros.! Sounds like culinary heaven.

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Sandy

I think it’s time to update these specials. I bought the coffee in July – and it was a HUGE success with my coffee drinking family.

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Linda Olle

Madame Fromage has not only the best palate, but the best vocabulary for talking about food. “Stone fruit,” for instance. I always pick up about ten ideas from every single one of her cheesy articles.

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Mal Eliere

Brings back old memories of hard times and wonderful food inventions. Thank you

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cil cavalieri

Oh I am drooling. I now want to come and try the Reading Raclette, if it tastes as delectable as it looks, I could become addicted. Thank you for a new treat to try!

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Dr. John

Nice use of what is in the fridge. This is so much tastier than just nuking up the left overs. I especially like the use of eggs to add a bit more and diverse protein.

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John

Great ideas! Eggs are cheap and filling, and not as bad for you as some people think. What good ways to use leftovers!

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Be Nanna

Dude! Looking at this just made me not excited to go have trout lorraine and 25¢ martinis for lunch. I want good pizza!

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Randal J. Tremble

Damn. Neva thout a picture can done make me wan eat a brocoli. you should keep making this stuff- my wife says if I eat brocolis I might get feelin better health wize. and nevea knew I could make vegetabes on pizzas hot damn! any labo day grillin tips?

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Skipper

Broccoli rape on pizza? It was so good! Made it with some local goat chz and garlic oil and fresh tomatos. Amazing thanks for the tip! Any suggestions of the perfect date pizza? I’d love to make this but for a new date it makes me- ya know- fart a bit too much… tips??

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Ta Qio

I make take advice of you and put old food from kitchen on a pizza like you say! Tasty a lot all the time of dinner! my wife like me more now. thanks you!!!

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parisa

These are mazing I can’t wait to bake onw tonight 😀 Thank you for the great ideas!

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American soldier

Tomato, broccoli, and a smorgasbord of cheeses made a great pie. Thanks for the ideas, and keep them coming. Looking forward to your neopolitan recipes, and hoping for one with prosciutto. If you don’t have one with prosciutto, I’ll get back to you on how mine turns out.

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Kathleen

Manga! Manga! I never would have thought of these, but they are great ideas.
I love pizza any which way! Very creative!

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Miss. S Philly

When I saw egg on pizza, I thought to my self, Shut the Front Door! No Way! I tried it. It’s amazing thank you so much!!

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Madame Fromage

Hunter, only you could revive the tuna melt — I think the blow torch version is brilliant. Perhaps it could get a new, draggy sort of name to match: Tuna Brulee?

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ms. smalls

Franken-za’s are awesome! I just can’t decide which one is the yummiest. I guess that means I am going to have to eat them all!

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Celeste Ellenberg

Just gave me the answer for our gathering. Thanks! This looks sensational.

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Marie Floria

Yummy! This looks just amazing. Everything you do looks and sounds fantastic.

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singingfatlady

Mmmmm! Does good eating get any simpler? A classic reinvented for the gourmand–thank you!

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A.Cavalieri

It looks great and appears to be easy to make. It often seems that simple dishes like this one lodge permanently in memory as long-lived favorites.

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Hunter

@countryboy…a propane torch would be perfect, actually. Good to brown the top, just like creme brulee. I left it out of the recipe assuming that most people don’t have one on hand in their kitchen.

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conners

Sounds simple enough for me to do…and your photo makes it so enticing!!! Thank you!!!!

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countryboy

The timing of this post is perfect.. I just bought a 5 lb can of tuna to sustain me during the pending Irene weekend. I may have to substitute a propane torch for the broiler.

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Dr. Pat

Wow, this is brilliant. Who knew you could dine gourmet from the frig leavings.
I am very excited about trying out some of my recent Dibruno cheese purchases using your marvelous ideas. and by the way, I have a new oven, this will be the perfect weekend to spend making pizza dough and trying new recipes.

keep it coming, I have been reading your blog and saving your recipes!

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MontglaneChess

This is amazing! I tend to view Parm as something of a necessary finisher for pastas or a generally unexciting cheese, but this list has definitely opened my eyes! I had no idea there were this many amazing sweet and savory pairings for such a classic cheese. Thanks for the ideas! I can’t wait to try some out.

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Jackie

I LOVE the fried egg breakfast pizza! Bonus points for the sriracha hot sauce, excellent choice!

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lauren

I’m craving that pizza with eggs right now! And using the leftover pulled pork from your sandwich was a great idea! I can’t wait to read about your Pizza Verace Napoletana!!

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sue mohle

I have never had a pizza with eggs on it but it sounds AWESOME! what about a pizza with asparagus and soft eggs since asparagus is so great with eggs? I will make this weekend and report back!.

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Nancy

I love the idea of using leftovers as ingredients for pizzas. I have some leftovers in my fridge that I just don’t feel like revisiting, but your suggestions (especially the pulled pork one) have breathed new life into them!

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Greg

Thanks for another great post. I can’t wait to try the eggs with your amazing mozzarella. Do you think fresh herbs would be good on top of that once it’s baked?

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Louise Fine

Fabulous. My mouth was watering over the tomato, broccoli, rosemary (love that rosemary) pizza. Find the egg additions fascinating and will definitely give it a go.
This is a great way to use all those leftovers–pot luck pizzas here I come. Wonderful!

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Rocco Rainone Jr

Rocco will be happy to learn that he has family in Brillion, WI, right next to Chilton!

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A

Love this! You remind us how easy it is to make something awesome with a bit of creativity and fearlessness.

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Michele Aquino

I was lucky enough to stumble upon Tewksbury at my local Farmers’ market last weekend–it’s wonderful stuff. We melted some bits of it on top of a stuffed heirloom tomato, but the rest is reserved for eating stand alone. Nice post Rich.

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Mariann Fidelis de Goes

Congrats Zeke! You did us proud! AWESOME!!! Had the Montgomery’s cheddar and truffled brie last week….

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Philly Grub

Zeke rocks! I love all the cheese tattoos on the 9th Street mongers. Talk about passion for an art — cheese-mongering IS an art, doncha’know?

Thanks for doing our city proud!

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Philly Grub

I love pesto, but I usually make my own because many pesto’s have too much garlic in it. Imagine this nightmare — being allergic to garlic! Luckily it’s not life-threatening, but it sure is annoying. Especially since Di Bruno Bros. pesto is so darn good!

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ram

Brilliantly Written . Full of curiosity, knowledge and genuine passion.
Makes me want to visit Valley Sheperd

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sarah

Wow! This looks so yummy! I am going to try it as soon as I get home tonight. Thanks Mark!!!!! 🙂

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Nancy

I love white pizza and the combination of goat cheese and baby arugula sounds like a recipe for the perfect summer pie! Along with a nice cold wheat beer, I think I have my dinner planned out for tomorrow…Thanks for the great ideas!

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Ann Toohey

I was wondering what to do with all the basil I grew this summer. Now I have two recipes to try using the pesto I made.

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Holly

I substitute an aged balasamic for the honey. And, in winter, it works well with a dried fig, too.

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Matthew Sabella

I bought some raw milk cheddar a few months ago. It was packaged in plastic. I forgot about it in my fridge until this morning. When I pulled the package from the drawer, I noticed it was swollen and there was a brownish liquid in the package that wasn’t present when I bought it. I thought, “It’s cheese. What go wrong.” I’m eating it now for lunch and it isn’t awful with some bread and olives. I’m hoping I’m not bent over the commode in a few hours, but so far so good.

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Louise Fine

Fabulous, appetizing description—love the idea of using the spinach soaked in garlic,etc. and the tangy tomatoes, etc. will really compliment the tallegio cheese. Oh yes and the beer………..wonderful. I am imagining that I am eating and drinking at this moment.
Looking forward to next week’s pizza.

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Nancy

Hmm, I’ve always found taleggio to be a bit strong for my taste, but I think on a pizza with the artichokes, tomatoes and spinach I would really enjoy it! This sounds delish!

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Lia Wilson

You’re pizza is always delicious, and I’m really looking forward to your next post. Franken-za!

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Morgan

Who would have thought tallegio on a pizza?! Sounds great. A must try very soon! Thanks.

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Kathy McCarthy

Yummy – I had Belgiosio’s Burrata in Wisconsin and it is so decadent. With tomatoes soon in season, I love the traditional Caprese Salad with this unforgettable cheese! I like the “new bacon” comment.

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John Buetergerds

Re: Mozzarella, when do I know if it’s bad? is there a time frame rule of thumb once the package is ope? How can I be sure?
What is the light redish hugh or the yellowy, brown spots that it begin to form on the surface after allowing an open packet to sit? Can I simply wash it or slice and discard a layer from the surface and eat the rest of the block or is the whole block tained once the surface begins to discolor?

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Kathy McCarthy

Hope you are having fun in Amsterdam. I was at the cheese shop you are referring to and it is wonderful. What’s amazing to me is that gouda is everywhere and they do seem to use refrigeration. Could you confirm that? Happy cheese trails!

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Le Tour de Fantes «

[…] We found a great example from Chef James at DiBruno Brothers, where he put together a bright Chick Pea and Olive Salad with Goat Cheese.   Delicious photo below, courtesy of DiBruno […]

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Michael Coffey

piave… YUMMM… my friends and I enjoy it with some old balsalmic vinegar or a cheaper bals reduction if you are on a budget 🙂

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Michael Coffey

Can’t wait to try your burrata and see how it stacks up against the Di Stefano Burrata from Cali…

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Michael Coffey

You guys have to try grinding your own meat… I use an attachment for my mixer. My favorite proportions are 2/3 Top Sirloin with 1/3 country pork ribs and some chopped vidalia onion mixed in… the burgers don’t shrink and are super moist!

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Madame Fromage

I just tried Valley Thunder and Tewksbury for the first time. Wonderful stuff. I look forward to trying more of the 24 (!) cheeses made out at VS. Thanks for all the info.

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Stephanie

Inspirational! Gives you a real glimpse into the heart of a true cheese lover whose excitement on the subject is contagious. The expertise and desire to share gastronomic finds is laudable, and a wonderful reflection on all DiBruno’s has to offer-not only to serve, but to educate as well! A fabulous Philly resource!

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Hunter

That slab of fried Raclette is one of the most beautiful things I have ever seen!

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Amanda

That looks amazing- good point about the crust being overlooked, I am guilty of that one for sure! Thanks for setting me straight. 🙂

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Amanda

I remember the first time I had burrata. It was at a restaurant in Chicago, and it was served with roasted Brussels sprouts and pancetta. Haven’t forgotten about burrata since then, I’ll have to try it with the oil/salt/bread combo! Thanks for the tip 🙂

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Louise Fine

Wonderful, I am anxious to savour this delectable pizza first hand and your future creations. Great pictures and well described/written. I have never tasted Trugole.
Fabulous!!

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Madame Fromage

You got me at Mont St. Francis and pear mostarda, Rich. That looks incredible. I love Judy’s Wabash Cannonball, but clearly I need to expand my horizons and try Judy’s other cheeses. Thanks for a great post.

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Madame Fromage

This looks incredible — great close-up. So tantalizing. I love Trugole, but I’ve never considered putting it on pizza. Must re-think that. Thanks for the inspiration.

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Italiangal

Wow amazing. Looks similar to the parmigiano factory I visited in Parma Italy!

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Hunter

Wow, the New Bacon! That is about as high a compliment as you can give. Thanks, Tenaya!

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Stephanie

Julianna is our centerfold cheese this issue. It is a true surprise cheese; looks subtle, but it packs a lot of flavor. A lot like Judy herself!

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petunia

What an art, and the shot of the wheels of cheese has a cathedral quality.

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Jaap de Jonge aka Jongia UK

Very interesting. We organise cheeese tours in Germany and in the UK. Our new trip schedule is as follows:
October

Germany
3-5 – Bavaria/Austria
11 – Berlin
18+19 – Westphalia

UK
25 – Midlands
26 – South England

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A. Cavalieri

What I like best about this description of cheese-making is that it confirms that art as well as science particpate in producing a fine product. And cheese lovers benefit from this with consistent high quality and endless novelty.

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Country Boy

This entry serves a great appetizer for what I expect to be a gastronomic adventure. Can’t wait for the next course.

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Madame Fromage

I have half a wheel of this in my fridge right now. I’m off to buy a Belgian Ale to go with it! Thanks for the recommendation!

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Marisa

Ewephoria is my major cheese addiction at the moment. I cannot get enough of the stuff. It is SO satisfyingly wonderful.

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Jill

Wow, apples in bacon grease! I never would have thought of that, but it sounds wonderful!

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Lakisha

I like my blues sharp too, but after trying a yummy Birchrun Hill Blue I have expanded my blue cheese profile. Good article!

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Catherine Vantine

Absolutely ingenious! Who wouldn’t want to stop in and grab a Lucky Coin?

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Joe Fab

Took Hunters word ( at 9th street ) that this was a show stopper. Dont waste your time on the Marmalade, Winnimere will get Ahh’s and Ohhh’s from everyone around the table. A bit of Heaven indeed.

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Madame Fromage

“Sublime, sylvan morsel” and “haunting helix” means you win the World Cup of Blogging, in my mind. This pairing sounds amazing. I feel like a cretin for eating it unadorned.

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Hunter Fike

M. Fromage, eating it unadorned might still be the best way to eat it! I was just trying to be creative.

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therenaissanceman

that looks and sounds great. wish my mom knew how to make orange marmalade. do you sell anything similar in the store?

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countryboy

WOW. Spruce wrapped cheese washed with ale, fresh bread & orange marmalade and a single malt?? The only thing missing is a comfy chair by a roaring fire.

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A Goldreyer

Love the insight…..will also have to pay more attention to Alpacas……..

Great report.

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albert

Heya Hunter-
Yep, I know that you guys carry Berkswell from time to time, but that it’s just in quite short supply. I understand why, but damn it’s like a drug that I gotta have. That said, I just picked up a wedge earlier this week from 9th St.

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Rich Botelho

I’m looking forward to my trip down there from MA and will drop in to your new store…..I really like the look of your stores

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John Giannantonio

Best of luck with the upcoming new store. I’m sure to be there… Emilio, once again, you continue to outdo yourself.

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Lisa Taddei

FINALLY…. I am probably at your Rittenhouse store at least once a week and am SO happy that you are coming to the main line.I hope this is the beginning of good eats coming our way.

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Jim Madden

Come to New Jersey! Lots of vacant store fronts along the Rt. 561 corridor, especially Eagle Plaza in Voorhees.

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albert

if i recall correctly, the guy behind Stichelton wasn’t allowed to market his traditional recipe as a British stilton so he said screw you guys and went with Stichelton which predates ‘stilton’ – is that right or am I remembering a scotch-laden stilton tasting I was a part of a year ago? Either way, I had both that evening and loved them. Oh NYD, you’re so good to me. Now if I could only get my hands on some Berkswell in Philly.

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Hunter Fike

Albert,

You are correct. Stichelton is how the town of Stilton was referred to in the Domesday book of 1086. By the way, we do carry Berkswell from time to time. Give us a call and we will hold some for you.

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Shawn

Zeke always patiently answers my nerdy food questions and offers practical advice when needed. Sure, the advice is always “bacon” regardless of the question, but in almost every situation, bacon IS the right anwer.

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countryboy

Just reading your descriptions of these wonderful aromas takes me back to my grandma’s kitchen. Can’t wait to experience that journey.

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Natalie Cavalieri

Hey Hunter! Great article! I sent this to James, he loves Dog fish head beers, esp the IPAs.

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Philly Grub

Great suggestions; let’s not forget the Gorgonzola either (a personal fave). I’m known to put goat cheese in my mashed taters, too. Cheese & potatoes – perfect together! Thanks for the recipes!

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petunia

Totally yum!
Heaven sounds like your magical description of cheese and ale. I am starving, thank you very much!

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Meredith W

Made a pasta dish with Abbruzze tonight and got a big thumbs up from the husband. I didn’t find a pasta sauce recipe on this site so I experimented. I took 6 ounces (half of a 12 oz container of DiBruno’s Abbruzze) and melted on the stove with 1/2 cup white wine. It covered a pound of pasta perfectly for a delicious dish. I served it with a filets of grilled pork tenderloin on top. The pasta was very spicy and my lips are still burning a little, which I just love. To reduce the kick, you could add about 1/4 cup or more of cream cheese or adjust the proportions I mentioned above to your preferred heat level. Abbruzze is my favorite DiBruno’s product and I will try the other flavors for future pasta or sauce dishes paired with various other meats and veggies.

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juergen bielskis

i have tried this cheese i love it i usually buy austria’s munster and limburger you guessed i like strong cheese. i was in ann arbor and i always stop in zingermans. so now i add anton’s red love cheese on my list.

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Canada Cheese Man

I usually don’t get too excited about cheddar but you have my attention on this one! It sounds very enticing. Either it is a great cheese or you have a gift for writing. Maybe both?

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Hunter Fike

Knowing both this cheese and Madame Fromage very well, I can attest that the correct answer is, in fact, both.

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susan

How can I order some vantia. It doesn’t come up on your site except when you “google” vantia provolone..I’d like to order a couple lbs. thanks

Hunter Fike

You can call our mail order line directly and request it by name. 215-207-9739

Madame Fromage

Thanks for your comment, Madison Bleu. The Raclette broiler really is worth it. I hauled it out again this year on New Year’s Eve. It’s become my favorite holiday tradition, and it’s so easy to put together. Cheers!

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hot sauce

In hot sauce, remember that it is better to start out too mild than too hot. And if you cannot handle the heat or do not care for sauces, they don’t consider yourself as one of the chiliheads.

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Daniel

Finally had a chance to try this last night — got about 5 ounces at Zingerman’s Deli in Ann Arbor. Amazing!

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Madison Bleu

I just love your posts. This one makes me want to go out and buy a Raclette broiler and have a party just like you did a year or two ago. Good read as always!

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Lakisha

I’m coming for this one tomorrow. Trying to avoid the Black Friday craziness…hopefully it won’t spill over into the weekend.

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Lakisha

I have been wanting to try this type of cheese for a long time. It’s time I get to it. I have a list of cheese that needs fulfilling.

As you know I follow you about on the web and cheese tastings. When will you have an event a Di Brunos on Chestnut??? I will be there!

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Jen

It looks like a pastry almost. The label is hilarious, I think I might buy it just to frame it for my living room 🙂

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Chrisso Boulis

I triple. DiBrunno’s catered our wedding reception December 2010 and the family and friends are still raving about the food.

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Jen

Okay, so I was given cheese and cranberry chutney together once and I nearly threw up because it tasted like bile, BUT I would be willing to dive in with mango chutney…maybe.
I do want to try the Point Reyes! I keep seeing it at the store, but haven’t picked it up yet.

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sell this domain at sedo

What a wonderful blog. I invest hours on the internet reading blogs, about tons of different subjects. I have to to begin with give kudos to whoever created your web site and second of all to you for writing what i can only describe as an post. I honestly believe there is a skill to writing articles that only several posses and to be truthful you have it. The combination of informative and quality content is definitely very rare with the big quantity of blogs on the internet.

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ram

Wonderfully elucidating with a lot of thought, knowledge and passion
Makes want to visit DiBruno asap…
Love cheese.

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Sonja Darlington

I’m in Wisconsin and I haven’t tried this delectable. Crime! I’ll have to hoof it to my nearest cheese store.

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Aimee

It’s funny. When you think of heirloom tomatoes all sorts of varieties immediately come to mind – like Cherokee Purple, Green Zebra, and Brandywine. But heirloom pigs….not so much. Thanks for the insightful post! And the image of those Iberico pigs grazing on acorns is too adorable.

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lina shankle

Sounds really good since I am from the south. I’ll have to try the recipe. Way to go Matt. I love the recipe. Keep up the good work.

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petunia

yum. I Need advanced notice to these events. I am drooling over the Cherry Grove Toma Primavera.

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Random Al

Sounds like Di Bruno’s has become synonymous with gourmet.. Good show!

Yet, I also fondly remember the days when we were as likely as not to seek and find at DiBruno’s a piece of really aged auricchio provoloni, too sharp for many refined cheese lovers, or half of a caccio cavallo, hard and dense and plainly delicious.

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Shawn Dumas

I second this review of the DiBruno catering department. We had our rehearsal dinner upstairs at the Rittenhouse location in 2007 and our guests are still talking about it years later.

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Random Al

Well crafted and fascinating exposition of thoughtful cheese and beer pairings. It opens the mind to unimagined possibilities of cheese uses.

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Madame Fromage

On a second occasion, this grrrl ran out of olives and drank her martini with a twist…the Pecorino was still a perfect match. If you wanted, you could also try a bright Parm — it might be a little sweeter.

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Nourishing Words

Suppose a different grrrrl were to prefer a vodka martini with a twist. What cheese do you think would pair nicely with that? I’m a huge fan of sheep and goat cheeses but, beyond some very limited knowledge, a neophyte. Any thoughts?

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Mee Mee

i should add that i lunched at Tom Douglas’ Serious Pie. sorry but i didn’t have a camera but it was definitely some serious pie! it had fresh fennel & caciocavallo, the second was with sottocenere………need i say more

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Mee Mee

Thanks Hunt, great shot of Mee. It was delicious fun though. Can’t wait to go back.

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Anonymous

I agree with madame Fromage.
What an exceptional delight to read of your adventure and enjoy such frankly delicious photographs!
You should post everyday.
Superb.

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Madame Fromage

Looking forward to tasting the Beecher's and some of the new Pleasant Ridge Reserve. How exciting! And I'm so glad to see that Amazing Acres appeared at ACS this year!

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Madame Fromage

"Mothering" — love it. I will be dreaming of a vertical sampling from now on. Thanks for the visual feasting, H.

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Anonymous

The salmon does look great. But I'd settle for the Martini and a seat by the cheese platter. With a knife and a loaf of bread of course.

G-Pa

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Anonymous

The Salumi pork products are the best I have tasted in decades. They are reminiscent of Genoa salami and dry-cured coppa that we enjoyed in the 1930s, made in Boston Massachusets by D. Petrini and Company in which my father was a partner. Top quality pork, a limited range of spices, and manufacturing methods brought by the immigrant men who made these products achieved a locally recognized recognized excellence.

We are pleased to find that Salumi products rival these.
G-Pa

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Madame Fromage

How about salmon sandwiches and martinis? Another great recap, Hunter. I'm loving your photos — sandwich close-ups just might become your specialty.

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Eddie Howard

I'll have to search for this cheese in NYC. I feel like a good Irish cheese will get me out of the Spanish, Italian, French rut that I fall into when I visit the cheesemonger. And I love the Cowgirl Red Hawk, so I assume I'll love this one, too.

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Madame Fromage

Oy, I shiver! With jealousy and delight. I look forward to the daily post. OMG, the fig and sweet goat cheese sandy…

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dietplaid

I'll have to keep an eye on this! My husband and I are now eating our way through the DiBruno Bros. selection at Acme.

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J.Fonte

It's only fair that I post a comment, since I read Madame Fromage—and u r getting paid to write this, and you know, supporting the arts if the surest path to good karma. . . .

I don't live in philly, but in nyc—but you can bet when i visit philly, i'm stopping by this cheese joint. 🙂

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aimee

Loved the profile! I didn't realize a single cow could have her own cheese, for example – Renata…?!

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Madame Fromage

I bought some of this a couple weeks ago on your recommendation. It's my new air freshener. Smells dreamtastic and tastes even better. Thanks for bacon sleuthing.

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Annah

OH my God that looks soooooooo good. Now you're making me crave the gelato from this little shop near my house. The horror!

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Katrina

Nice post about martinis. I am a dirty martini girl! I wish you guys carried a product called Dirty Sue. It's the best olive juice for dirties!!!

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Tracy/Victory Brewing

Best soup I have had in my LIFE! No exaggeration here. Thanks so much for sharing that!!

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Madame Fromage

This was a fab flight, and the Red Hawk with the chocolate stout was one of the most inventive and awesome parirings I'd ever tasted.

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Rogue Advocate

Thank you Hunter! I love what you do and how you do it… hopefully your travels will bring you to Oregon so you can experience Rogue Ales at the source in Newport (and the Spruce Gin…), and Rogue Creamery in Central Point.
cheers ~ sebbie / http://www.RogueChocolateStout.com

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Anonymous

Had the chocolate milk and it really does taste like melted ice cream! Unbelievably delicious. I've never looked forward to drinking milk before. And true to Hunter's word, it didn't upset my dairy-sensitive tummy! I'm a fan.

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Stoudt's

Hunter, Zeke, all of DiBruno's, and the customers who support such a great establishment.

Thank you all for last night, as a small family brewery like us with only 8 people we appreciate the time and the comments.

I thoroughly enjoyed the cheeses, and the spanish ham was heavenly.

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Anonymous

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now. Keep it up!
And according to this article, I totally agree with your opinion, but only this time! 🙂

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Chapter Twenty-Two

Best Mac and Cheese yet! I am still dreaming about it and regret not taking leftovers home with me.

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Frank

Anthony's Gelato is by far the best gelato I have had anywhere (including Italy). The pistachio is simply amazing! So happy that Dibruno's is now carrying a great product. Now the question is, when can I take gelato to go? Pints? Half gallons? Don't keep us waiting much longer!

Keep up the great work DiBrunos and Anthony's. So nice to see someone is still committed to quality.

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Frank

Anthony's Gelato is by far the best gelato I have had anywhere (including Italy). The pistachio is simply amazing! So happy that Dibruno's is now carrying a great product. Now the question is, when can I take gelato to go? Pints? Half gallons? Don't keep us waiting much longer!

Keep up the great work DiBrunos and Anthony's. So nice to see someone is still committed to quality.

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Wendy

Thanks for the mention! (we love that!) I haven’t tried all the cheeses you mention but now I’m on a mission!

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Anonymous

I am so very glad to see that DB Bros has started to offer breakfast sandwiches. I have made it a point to try them all and I must say, you cannot go wrong. I will throw my personal support behind the DB Classic, it is my hands down favoite b-fast sandwich ever. This said, the “Always Hungy in Philadelphia” is also very good….awesome name and a great sandwich on some of the best bread available in the city.

I spend many of my days working in CC and I go in early to make a little side track toward the Comcast Building.

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RhodeyGirl/Sabrina

wow i absolutely love this blog and LOVE DiBruno’s!!!!

Would you consider doing a monthly recipe feature or something like that? I LOVED the tuscan white bean soup I had there last weekend and would love to try and recreate it!

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Lisa

Looking forward to seeing your antique pasta machine. I was in the center city location today and all I can say is WOW!

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Hunter

Dear Anonymous,

Admittedly, the author’s sarcastic tone is only barely detectable, and I understand your frustration with a seemingly brash generalization. However I assure you that we are gigantic fans of cheese from Wisconsin. Aside from Pleasant Ridge, we sell Les Freres from Crave Brothers, Gruyere Surchoix, Gran Queso and Knight’s Vail from Rothkase, Vintage Van Gogh, and probably the finest example of domestic Provolone from Grande.

Perhaps the author could have made mention of these and other Wisconsin cheeses that we sell so as not to give the impression that Pleasant Ridge Reserve was the only good cheese from Wisconsin. As the editor of this blog, I will be more cautious to prevent comments that you might consider snide or snobbish.

I must retort, however, to one comment you made. Wisconsin is far from the only state to contain “True Master Cheesemakers.” This is a great discredit to Mateo Kehler of Jasper Hill Farms in Vermont, Mark Gillman of Cato Corner in Connecticut, Mary Keehn of Cypress Grove in Humboldt County, California, Soyoung Scanlan from San Francisco, Judy Schad from Indiana, as well as myriad artisans who win awards not only domestically, but internationally.

I assure you that we are constantly trying to expand our offerings of American cheeses, and if you would like to suggest some from Wisconsin that we are missing, feel free. Some of our best relationships manifested from a customer’s suggestion.

I hope that this, in some way, assuages your frustrations. I hope that you will consider re-inserting us into your favorites list.

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Anonymous

your snide and snobbish comments about Wisconsin are simply wrong and show a lack of knowledge about cheesemaking and a lack of appreciation for one of the richest cheesemaking regions on earth. (Just what is that constitutes a factory?) It appears you missed the results of the American Cheese Society’s annual competition held late last month. In it, Wisconsin cheesemakers took home 91 awards — twice as many as the next closest state. Five of the past nine Best In Show awards have gone to Wisconsin cheesemakers. Wisconsin is the only state with true Master cheesemakers. And when it comes to history, Wisconsin was making specialty and artisan cheeses when the rest of the country didn’t know there were such things. While many of today’s cheesemakers were working in office jobs, Wisconsin cheesemakers were callingon food editors and trying to convince them that fat wasn’t the enemy, which helped create the environment we have today where cheese is recognized as one of life’s great art forms. What you should be saying is thank god for Wisconsin cheesemakers for they built the domestic cheese market and are leading the way in artisan cheesemaking as well. As a Wisconsin cheese lover, I’m taking your site off my favorites list and will stop buying from you until you change your tune.

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cheese underground lady

Actually, Wisconsin is making quite a few very good artisan cheeses these days. Pleasant Ridge Reserve is one of several that have won national awards in the past five years. Another favorite of mine is Marieke Gouda, a farmstead cheese made in Thorp, Wis. Cheesemaker Marieke Penterman just won eight awards for her goudas at the American Cheese Society conference in Chicago.

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Seth

On any bloomy or washed rind cheese there will always be a faint smell of ammonia. This smell is a result of gasses produced by the respiration of these cheeses. As Hunter indicated, when these are suffocated (usually by plastic wrap, bags, or tupperware) these gasses are trapped and seep into the cheese. Avoid this in the first place by not suffocating your cheeses. Also as Hunter stated, it is possible to reverse this ammoniation if the cheese is not too far gone.

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Hunter

Josh,

In general, you are correct, but it is really a matter of your own tolerance. Some people prefer when a cheese has developed a bit of ammonia, while others immediately reject it. As ammonia is often the result of suffication, try laying your ammoniated cheese on the counter, uncovered, for an hour or two. It is possible for the smell to dissipate and for the cheese to offer renewed satisfaction.

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Josh Schwartz

I have always gone by the occurrence of ammonia aromas as the end of the cheese’s usability. Is this necessarily the case?

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Resident_Cheesemonger

I’m not much of a wine connoisseur, but I can still appreciate a good wine-cheese pairing and my tongue is watering after this post! I will say that, as a cheese lover but a wine amateur, I tend to go about my pairings the other way around. I ask which wine goes with my chosen cheese! It usually throws people for a loop!

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Anonymous

I AM SALIVATING! I ONLY WISH MY WRITTEN RESPONSE
WAS UP TO THE WRITER’S LEVEL OF EXPRESSION!
MORE PLEASE!

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Hunter

Cadmars, We make a version of this ourselves in Philadelphia. There are many different dialects, and we have come to call it Manteche, but I am confident it is the same given your description. You can either order it in person or online.

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cadmars41

When I was in Napoli I had a beautiful, small provolone with a center of sweet butter. They called it mantagenia. I have never been able to find it again. Have you heard of it?

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bleeding espresso

Oh my goodness, I’m laughing so hard at the “super sausage” pronunciation! I grew up eating “soupies” in the Coal Region of PA, though, so I can’t laugh much 😉

Di Bruno Brothers was always a favorite of mine when I lived in Philly, and now I’m happy to say I can get all the capocollo and sopressata that I want as I live in Calabria. But when I come back to Philly with my Calabrian OH, I know just where I’ll take him 😉

Great informative post!

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Anonymous

The Mimolette “six-second” rule makes for a great party trick. It’s fun to watch a ripple of surprise flow around a table as each guest unlocks the hidden flavors.

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Tim Southard

Well put. Last month my wife and I took a trip to Philadelphia to visit family, and we stopped in to Di Bruno’s as guests of Hunter. He sold some Ossau-Iraty to us that went superbly with red wine. It was the best cheese I’ve ever had. Thank you Di Bruno’s and thank you Hunter.

Southard, Rochester, NY

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Hunter

I am not sure of Supermarkets in Montgomery County, but you can always buy our spreads online at Dibruno.com. In the cold weather, you could have them ground delivered without worrying about them perishing.

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pansyjoan

Wondering if you could direct me to a supermarket in Montgomery County where I could buy DiBruno’s Abbruzzi cheese in a plastic container? My mother-in-law buys it at Shop n Bag in Cherry Hill. I asked her to get me LOTS because I love it. She buys me one at a time. I cannot find it in my neighborhood of King of Prussia. Could you let me know where else it is sold besides (obviously South Philly) and Cherry Hill? THANKS! Joan

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Anonymous

Excellent review as were the others

Next time we are down town, Di Bruno’s will be our first stop.
G-Pa

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Anonymous

Great story. To be continued? I can’t wait for the rest. How was the sandwich? AD

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Cara the Quesophile

Hm, a new sandwich blog…I am thoroughly dissapointed that you have given up on the Vonnegut. Do I need to buy the ingredients to get this thing moving. Vonnegut deserves a sandwich!!!

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Cara

I’m a assuming we submit via comment.

MY FATHER IS NOT ITALIAN

My father is not Italian. He is an Irishman akin to the Santa Claus of childhood dreams; chubby cherry cheeks, a stomach round as the cookies he eats, and eyes that twinkle as if he holds all the joy in the world. Regardless of his external semblance to St. Nick (either that or a giant leprechaun), my father secretly longs to be Italian. He struts down 9th street with me, slowly, cane supporting his bad leg, cigar from Tony’s shop jutting out the right side of his mouth, imitating as best as he can a Soprano. Without trying too hard, you can see right through his pseudo-Italian getup and realize he’s just another Irish wannabe. He might try to disarm you with words, though, when he pretends to have no interest in the Italians; “damn dagos, they’re everywhere.” Of course, you know secretly he’s wondering if he fits in.
For brunch one morning in the winter of 2005 when two of my brothers had come home from the war, my father took us out to Sabrina’s café. Having let my brothers Colin and Charles out of the car to get a table, my father, Tim (another brother) and I went to find the impossible: good parking spots in the Italian Market on Sunday. After circling Washington avenue a few times, listening to Dean Martin and Frank Sinatra sing the same old songs, we found a spot directly in front of the café. Naturally, we pull in, but as we are just backing up into the spot, an older man yells from his car “You can’t park there! That’s my spot!” My father and Tim give their respective hand gestures, my father using an Italian-influenced one, of course. After ten minutes, my father now done his routine gathering of various things he might need while we are in the café, we head to the steps.
“He told you, you can’t park here, buddy.”
We all turn around. My father is now surrounded, outside of Sabrina’s, by the older man from the car and four or five new and much younger and fitter Italian men. These were the men my dad emulated, or at least tried his best to.
“Are you gonna move that car or what, sir.” The man in the hat asked, rubbing his hands together.
My father stuttered, realizing he was now confronted by the very men that he iss nothing like, and all he could do is put on what comes naturally to him: Irish blarney.
“Oh, I’m sorry sirs, this was your spot. I deeply apologize for what happened earlier—you see my son, he, uh, just came back from Iraq and he is quite angry and we were just simply hungry. It’s such a nice day, as you all can see, how would you like to come play paintball sometime—we own the field, you know, it’s on me,” and he digs deeply into his abyss like pockets and pulls out pill bottles, cigars, nail clippers, and, eventually free passes to Picasso Lake Paintball. “ Here, I’m quite sorry about that, really, I didn’t realize it was your spot, let me move the car so you can get in there and how would you like some money, can I pay you for this inconvenience…I would sure like to let you know I did not mean to offend you.”
My father, with his Irish wool cap on now, whips out a cigar and puffs on it, a desperate attempt to connect with these men. They all look at him, sternly, and nod towards the car. The old Irishman gets into the car and drives off, quite fastly, and we wait around inside the café for about 15 minutes. Charles was convinced he must’ve been made into sausage.
Our old man stumbles into the café, face quite red and wet, and plops down into the wooden chair.
“I’ll never do that again. I tell ya, they could see right through my dago costume.”
“I doubt it, dad,” I say, smiling, “that cigar really threw them. I could see it in their eyes.”
“Yea, I thought that’d work.”

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Anonymous

ANGELO I LOVE THE WAY YOU WRITE.
GREAT JOB. I WAS GETTING HUNGRY
JUST READING IT. CARLY

Hunter

Farmhouse Cheddars always work particularly well with the great British and American IPAs at our Beer and Cheese events.

HungryChic

Carles hands down. One bite and your mouth dances all night long. You can taste the cheesemaker’s excitement.

Seth, Rittenhouse Cheese Expert

The battle of the sheep goes to Carles.

Cara

You should make one in honor of my beloved, Kurt Vonnegut, who just passed away.

It should be something like bananas, nutella, honey, mascarpone and cooked pancetta or something. Maybe some scrapple because it’s a quirky food. I expect an essay on the advent of the Vonnegut.

matt

carles gets my vote. i’ve got some in the crib right now. peoples need to respect the blues!

Cara

These two clippets are good facts to lay out to your customers. Not only will it encourage them to buy more cheese but it will get them to encourage their lovers to do so as well. they are two things i saw randomly on the internet and I only stole pieces from them so they don’t make much sense.:

part of story 1:

In that context, with the odors of the vacherin and the chèvre firmly installed in my nasal passages, I wasn’t going to argue. And after another sip of wine, M, still unable to get over the shock of what I had just told him, said: “I don’t see how you can live with a man who doesn’t like cheese.”
C felt this was going too far, but M explained his puzzlement with a theory: liking cheese (smelly cheese) is equivalent to liking sex. If neither of the partners in a couple like cheese, that is OK, but since I like cheese (smelly cheese) and my partner doesn’t, I must be living in a state of terrible frustration. I admitted that I myself didn’t eat meat, and that this could equally be interpreted as a rejection of the flesh. That, M pronounced, was a different matter: the cheese question was specifically to do with oral sex. When pushed, he admitted that only French cheeses were authentic cheeses according to his criteria. This obviously means that the French (along with some privileged visitors like myself) are the only people in the world to appreciate oral sex correctly, I deduced. At this point C burst out laughing, but M appeared to give the statement a moment’s serious consideration. “Perhaps”, he said.

story 2:
CHEESE can boost your sex life, help beat stress and act as a painkiller, experts claimed yesterday.
It contains natural chemical phenylethylamine (PEA) which releases endorphins — or “happy hormones” — into the body, says a British Cheese Association study.
Cheese has ten times more PEA than chocolate.
The study says “a matchbox-sized bit of cheese a day helps boost calcium intake and provides happy hormones”.

Cara

Very whimiscal, or rather, very engaging. I like the way you write.

And even after eating just short of a half a pound of cheese for lunch, the hemingway made me hungry.

Cara

I apologize for the irrelevance…

but today I had Accapella in an omelet and it was pretty damn great so I thought that it was important that I’d share that.

try it.

Anonymous

I put my order in today for some Red Hawk. Last week I was in for lunch (a many-times-a-week ritual) and could smell something fabulous. The cheese monger asked me, “Can I help you?” I said, “I’m following my nose.” She said, “It’s the Red Hawk. We’re preparing it now and it will be ready next week.” Yum…I’m hoping mine is ready soon…I look forward to the call.

Great stuff you guys have going. Today I tried the Tomme Out…fab! Another powerful cheese!

Frank Roche
http://wwww.knowhr.com/blog

HungryChic

Congratulations, Zeke! An honor well deserved. I miss you all.

-Lisa A K

Seth J. Kalkstien

I just aged some Big Bangs over at rittenhouse. They’re even more soft and flavorful after the aging. I’m doing the same with her other three as well. They’re all coming out delicious!

Seth J. Kalkstein

Thank you very much for the compliment.
I’m sure CL ate all of the cheeses he mentioned. When I talked to him on the phone (sorry restaraunt guys: he didn’t blow his cover by talking to me in person, not even with a pair of groucho glasses!) he said he had tried the mentioned cheeses, and I have no reason to doubt him. He certainly sounded like a man that had experienced the pitfalls of washed-rind cheeses that were both blandy infantile and on the other end of the spectrum mostrosities that were past their prime. As well, he seems to share my love of perfectly ripened stinky cheese, as do many others… YUM!

Anonymous

I have tried all of them. They are so unique. She is a serious artisan with a very whimsical side. My favorite is the Big Bang; two cheeses for the price of one.

dm

Great article in todays food section. Seth, you are the man, the aging master. Did GL eat all the cheeses he mentioned?

Fogarty

Hoch yBrig with Weyerbacher’s Winter Ale is delicious–but I will always stand by my Hoch yBrig and Storm King pairing…no matter how unprofessional it is.

DiBruno

The pairings, in order, are:

1. Black Obi Soba Ale with Hooligan
2. Mocha Porter with Rogue River Smokey Blue
3. Monk Madness Ale with Pecorino Ginepro
4. Shakespeare Stout with Isle of Mull
5. Chocolate Sout with Colston Bassett Stilton
6. Imperial India Pale Ale with Rogue River Blue

Dave

I was at the beer and cheese tasting on Feb. 2 with Rogue beer and cheeses. I’ve never had so many stouts and blue cheeses at one time and the pairings were amazing. Ezekial and Sebbie’s informative and relaxing presentation was alot of fun and I learned quite a bit.

Can you post a list of the cheeses and beers pairings? I lost the sheet you provided and I’de like to recreate some of those flavors

Thaks for great beers and cheeses!

Anonymous

I went to the tasting that was held there on January 10th. Can’t wait to go to another. Great time was had by all.

Anonymous

I bought a great cheese the other day. Does anyone know if you will be getting more or give me a little info on what it’s washed with or comparable cheeses.

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