Our talented and warm-hearted cheesemonger Joe answers your cheesiest questions! What is best for French onion soup? Thanks. “I love big, beefy, melty Alpine cheeses with French Onion Soup! Of course, the classic cheese would be Gruyere. However, Comté (sort of French Gruyere), Appenzeller, or Fontina would be great too! Our stores carry several Alpine cheeses year-round for
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Our wonderful, hilarious, and award-winning cheesemonger Leslie sat down and penned answers to your cheesiest questions! I tend to stick with a standard of triple cream Brie and a sharp cheddar for cheese plates when entertaining, what would you recommend to round out the mix? “Brie and cheddar are pretty crowd-pleasing options. If you often
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Turn your cheese education up a notch! Enjoy our first-ever education class offered here at our Ardmore location—forever expand your cheese horizons. CLICK HERE FOR TICKETS! Our education series is kicking off with our first class in the Ardmore Farmers Market on August 11 from 6:30PM — 8PM with our Certified Cheese Professionals (CCP). Our Ardmore
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Main photo credit: Cheesemonger Invitational Amazing job to all our mongers who traveled to New York for the Cheesemonger Invitational 2015: Tommy A., Ann C., Malachy E., and Leslie U.! Malachy and Leslie placed in the Top 10, and Leslie won second place. Congrats to everyone and thank you for your hard work and for
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Today, we introduce you to the cheesemonger. And this isn’t just any cheesemonger, but a Di Bruno Bros. cheesemonger — a rare specialist with an abnormal amount of cheese enthusiasm. This cohort doesn’t just sell cheese, they eat cheese day in and day out, sharing their discoveries and stories with anyone that will listen and
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I was intimidated by the sheer amount of cheese Di Bruno Bros. carries. But everyone’s collective knowledge contributes to a great learning atmosphere behind the counter, and I’ve been amazed at how quickly I’ve learned the difference between very similar cheeses.
I was in a beer and cheese club where I used to live. One member was a brewer, another was a monger at the local food co-op. It really opened my tate buds up to different cheeses and how much a pairing can add to the complexity and enjoyment of eating. I really enjoyed discovering new cheeses and their story. It was this experience coupled with the atmosphere and history of DiBruno's that led me to try my hand at cheesemongery.
I started with Di Bruno Bros. as a barista when I was 18 to put some cash in my pocket. After a six months with the company, I reached out to our president to see if I could complete my Drexel Co-op Experience with Di Bruno Bros. in our corporate office. After working on so many top secret corporate cheese jobs, I wanted to immerse myself in the knowledge and culture.
