from the Di Bruno Bros. House of Cheese by Tenaya Darlington Ever think, “If I were I cheese, what would I be?” Well then you’re sure in luck! 1. Grab a copy of the “House of Cheese” 2. Find the cheese most like the person you’re looking to gift. 3. Explore the book for a perfect
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By Madame Fromage If you’ve picked up a copy of Di Bruno Bros. House of Cheese, then you know that there is a chapter called “Rockstars.” Many of the hunks in that chapter come from a single import company, Essex St., in New York that is famous for rocking the American market with some of the best
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Photo credit: Jason Varney We’re celebrating Di Bruno Bros. House of Cheese by Tenaya Darlington this March by featuring one of our favorite seasonal recipes. With a dose of springy greens and plenty of pairing options, you’ll be tempted to spread this bright and fresh pesto on just about everything. A perfect way to start
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May 31st kicks off 2013 Philly Beer Week, and boy are we excited! We have lots of events in store showcasing some of the best of our cheese selections to pair with craft and local beers. We’ve partnered with restaurants, breweries and food writers to offer a wide variety of events – from educational clases, to sampling events to thoughtful paired dinners and even an exclusive After Hours event at 9th Street on June 6th!
Peek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. Madame Fromage brings to life 170 of the world’s greatest artisanal cheeses, drawing on stories and knowledge from our third-generation owners, cheesemongers and friends.
Kimchi and cheese? Take that puzzled look off your face! It’s not any more bizarre than drizzling balsamic vinegar on a wedge of Parm. Or tipping back a fermented beverage, like beer or wine, with pizza. Or, at least that was our premise when Amanda Feifer and I presented KIMCHEESE! for the Philadelphia Science Festival. Sixty
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A couple recipes from the evening will be in your hands soon – the Di Bruno Bros. House of Cheese book comes out in just three weeks! Until then, you’ll have to wing it as you crack open your first Hopfish, your first Exit 16 (made with wild rice, and just glorious!). As I read through my hasty tasting notes, a few favorites jumped out. I am writing them here for you – but also to commit them to memory myself, as a summer mantra.
This spring, I’ve had a love affair with brainy goat cheeses. They appear this time of year – wrinkly, rumpled, as if they’ve just rolled out of bed – which may explain why I adore them for breakfast. Put on a pot of tea, grab the honey, pop in some toast, and prepare to be awakened with a rise-and-shiny little cheese.
“Puits d’Astier,” Rocco whispered. It sounded like a new frangrance. Pwee d’awz-tee-eh. And it might as well be. Since Saturday, I’ve been patting Puits d’Astier on the insides of my wrists, and wherever I go in the world I leave the aroma of sweet sheep’s milk and hazelnuts. It’s true. Riders of SEPTA, Philadelphia’s public transit system, know me and thank me. Expect men who peddle scented oils from duffle bags to pursue you with bottles of faux Puits d’Astier soon.
March brings the Flower Show to Philadelphia, and with this year’s “British Landscapes” it seems only proper to offer you a selection of Britain’s best wedges. Should you overdose on the smell of hyacinths, you may wish to pop into Di Bruno Bros. for a sniff and nibble. (Di Bruno Bros. will be a vendor at the show, but the flagship store at 18th and Chestnut is within walking distance.)
