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
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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
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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
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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
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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
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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,
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Tuma Persa: The Lost Cheese (and a Cheesemonger’s Salvation)

At this point in my career, I have been peddling cheese at DiBruno Brothers for over a decade. After the obligatory hazing period and the numerous customers who take sadistic pride in “breaking the stones” of new employees, I have developed a substantially thick skin. There was a time that I would have been offended
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"Buffaloes don’t have wings" – Jessica Simpson

No, Jessica, they don’t, but they do make some incredibly delicious – and more importantly – nutritious steaks. Thanks to this high level of taste and quality (Ms. Simpson’s tastes notwithstanding) we at Di Bruno Bros. are proud to pioneer forward and offer buffalo steaks in our Butcher Shop. As noted in a recent New
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