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.
I had a “kid in a candy store” moment when I noticed cylinders of cheese wrapped in paper among the traditionally shaped Parmigiano Reggiano wedges. “Questo e’ il cuore? (Is this the heart)?” I asked the chef. Yes, he confirmed. They cut the heart of the wheels of Parmigiano Reggiano out, shaped in small cylinders and sell them separately. Since the heart ripens faster, it’s always the most delicious part of the wheel – something commonly overlooked.
