Cheese Plate of the Week August 20th, 2007

Tumin Rutulin:Goat, Piedmont, Italy-Seemingly Italy’s answer to Bucheron, Rutulin comes in the traditional three-pound log, but is made by hand with higher quality milk. In addition, it is rolled in either grape must, sesame seeds or wild herbs. A decadent alternative for salads or roulades, it is outstanding at room temperature or melted. Isle of
More

Cheese Plate of the Week August 13th, 2007

Laguiole Vieux:Raw Cow, Auvergne, France -While the French would never refer to it as such, this is essentially the French Farmhouse Cheddar. The flavor is superb: buttery, earthy and sharp. However the principal attraction could well be the texture. A unique balance of crumbly and creamy, it is superb as part of an antipasto, melted
More

Cheese Plate of the Week August 6th, 2007

Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England -One of the prime examples of a cheese that represents the “terroir.” Using a recipe that dates to 1745, it is mild, but creamy and complex. The raw milk yields the subtle flavors of the animal’s diet: grassy, herbaceous, slightly fruity and earthy. Pecorino Ginepro:Sheep, Emilio-Romagna, Italy -A
More

Cacio al Tartufo

When it comes time for a cheese maker to name his creation, many producers opt to apply a moniker than evokes intrigue: Humboldt Fog, Tuma Persa (Lost Cheese), Pont l’Eveque (the Bishop’s Bridge), Le Clandestin. All are outstanding cheeses with less than descriptive titles. Other producers pay homage to the town or province where the
More

Cool Beans

It started off with two brothers, stuck at home during a snow storm, bored with nothing to eat. So just like any college student or anyone that’s hungry enough to try a little experimentation with a scarce amount of supplies, the brothers did a little mix and match. With a little creativity these two Scarborough
More

Announcing our New Line of Cured Meats

Growing up in the DiBruno family entitled us to many culinary perks. Perhaps chief among them was the ability to sample our grandfather Danny’s homemade soppressatta behind the counter. Danny’s soppressatta was produced with the freshest ingredients from the Italian Market. And due to the fact that it would be consumed quickly, Danny knew the
More

Di Bruno Bros. Exclusive Sales

Through the end of October the great products below will be on sale: – Our new house Parmigiano Reggiano, the Vecchio, is on sale for $14.99 – DiBruno Bros Barrel-Aged Balsamic Vinegar: Our versatile house balsamic vinegar is, unsurprisingly, one of our most popular items! Not only will it work fabulously in vinaigrettes and marinades,
More