Beer and Cheese Recap: Nodding Head

2010-09-07T14:10:00.008-05:00

Many thanks to Gordon and Curt from Nodding Head Brewery for bringing three outstanding beers to play with. Of course, they seem to find themselves here every Wednesday night, regardless of brewery, so the only real difference is that they now stood on the other side of the counter. Anyway, onto the pairings:

October Fest with Spring Brook Tarentaise:

Something about October Fest always makes us think of Alpine cheeses. The roasted notes and sweet maltiness always point us in the direction of the roasted hazelnuts that seem to define most cheeses in the Gruyere family, and tonight was no exception. While any of the options from France or Switzerland would have worked, we picked Tarentaise to celebrate it's Third Place Best in Show at the American Cheese Society last week.

3C Extreme Ail with Lincolnshire Poacher:

The 3 Cees in the title refer to the three varieties of hops used: Chinook, Centennial and Cascade. And they certainly pack a punch. On first taste, we knew that we would have to pair it with a bold cheese or fear our half of the equation be overrun. On second taste, we identified flavors of grapefruit, apricot and peach, and the pairing became clear. Linclonshire Poacher, which is somewhat of a hybrid of Farmhouse Cheddar and Cave-Aged Gruyere, has been both sharp and fruity, specifically grapey, and had the fortitude to stand up to the 3C. What was surprising was the manner in which they cut each other down to size, allowing the fruitiness of both to shine through.

Ich Bin Ein Berliner Weisse with Bleu de Basque:

This was a tricky pairing, and I have to give credit to Ian for thinking outside the box here. If there is one word to describe this beer, it is "tart." Lip-crinkling, saliva-draining tartness. My first inclination was to pair it with a rich triple cream, something where the fat content could serve as a barrier between the beer and the palate. But the Berliner cut through it as if it weren't there. After a few more failed attempts, Ian brought out the Bleu de Basque. An odd choice, but it worked. The pairing resembled the pairing of Sauvignon Blanc and fresh goat cheese, tart, but pleasantly so, and salty, but not in a deterring way. The overall sensation was freshness, perkiness, and theoretically could have been served as our first pairing, our intermezzo or the finale.

Customer Testimonial - Annemarie

2010-09-02T15:15:00.000-05:00

Thank you so much for all you did to make our event a great success. Andy and Joe were wonderful (no surprise). These guys are not just caterers - they are intelligent, well-spoken and interesting people - and helpful in so many ways above and beyond the call. Example: we were having an audio-visual issue and Andy jumped right in and helped figure it out.

Our client, Dan Ross, and the Firm attorney (Frank Taney) were very happy with the outcome.

Well done!

-Annemarie

Hunter Fike, Cheesemonger

2010-09-01T09:44:00.003-05:00

by Madame Fromage

Hometown: Philly

Years at Di Bruno Bros.: 14

Fave cheese of the moment: Anton’s Red Love. It’s a washed-rind, brie-style cheese from Germany, and it’s made by a guy named Anton. He named the cheese after his wife, who is a redhead. Pair it with a Riesling, and you have to spread it on Faragalli’s Bread.

Best utensil behind the counter: My chef knife. A lot of people use a wire to cut cheese, but the chef knife does everything.

Condiment of choice: I’m really into Tait Farm jams. The blueberry jam tastes like my mother’s blueberry pie filling. It’s good with the Anton’s Red Love or any mild, creamy cheese.

First day on the job: My first vivid memory is of trying to restock Frantoia Olive Oil, and I dropped three bottles. I was 14, and I was put under the tutelage of a guy who was maybe 16. It was a lot of stocking shelves.

Background: I majored in Classical Music at Peabody – in recorder. Then I came back here. I can’t imagine doing anything else.

Favorite kind of customer: A lot of people are afraid to say, “I don’t know what I like.” I love customers who do that. Usually, they leave the happiest because we sample different things until they figure it out.

On how to gain an appreciation for cheese: I always recommend The Cheese Primer, by Steven Jenkins; and Cheese, by Max McCalman.

We also have an after-hours program -- from 6 to 8 p.m.Tuesday through Saturday, and 5 to 7 p.m. on Monday -- whereby, for $100, a customer can bring in up to eight friends and the store is theirs. We keep a cheesemonger here, and they can try anything.

On hiring new cheesemongers: We look for two things: a willingness to learn and effort. We don’t look to hire people with prior cheese knowledge. We have 250 cheeses here on a slow day, so even if people have worked in other cheese shops, they don’t have as much knowledge as we’d want. There are books all over this place for people to study. It’s not math, it’s taste.

Thing he likes most about Philly: Its walkability.
Afterhours: I’m an avid Philadelphia sports fan. If I’m anywhere on a Friday night, I’m at the Devil’s Den. They have a great beer list – and French fries, which makes my wife happy.

ACS Travelogue: Day 4

2010-08-28T23:06:00.020-05:00

Day four in Seattle was all about repeating to myself "I am not worthy, I am not worthy..." Our first class was a charcuterie tasting with the following quartet: Herb Eckhouse of La Quercia in Iowa, Christiano Creminelli of Creminelli Fine Meats in Utah, Paul Bertolli of Fra'Mani in California, and Armandino Batali from Salumi Artisan Cured Meats here in Seattle.

Those of us who worship cured meats pray to this panel

Armandino opened his remarks with the following: "As I look over the three men sitting to my right, the first thing I think about is how lucky America is to have them." He went on to explain that because of the artisans on the panel, American charcuterie ranks amongst the best in the world. Few would argue. We are honored to represent each of these brands to our customers...please come by and ask for samples.

For lunch, we checked out a Japanese Hot Dog stand. Very creative and tasty, in the line of our Happy Hour menu but with an Asian flair.

Ummm...one of each?

We restrained ourselves, having just one apiece, probably because we were jittery and excited about the Keynote Address with guest speaker Michael Pollan. Author of "The Omnivore's Dilemma," "The Botany of Desire" and "In Defense of Food: An Eater's Manifesto," Pollan captivated his audience with charm, wit and irrefutable evidence to support his thesis: Eat Real Food. Not Too Much. Mostly Plants.

The "Not Too Much" part will have to wait until we are back home

We actually took it easy for dinner, opting for an oyster happy hour, knowing that the Festival of Cheese and award ceremony were just hours away. Over 1200 varieties of cheese available to taste? Yes, please.

One of our hometown favorites from Elverson, PA

Cabot Clothbound, perched atop American Cheddars, where it belongs

We ordered a couple wheels of this, Flagsheep Reserve from Beechers. Cheddar-esque made with one third sheep milk. Delish!

And finally, we offer our sincere congratulations to Mike Gingrich, who took Best in Show for his Pleasant Ridge Reserve. This is his third Best in Show, and it couldn't go to a nicer man.

ACS Travelogue: Day 3

2010-08-28T03:42:00.013-05:00

We kicked off the days festivities with our annual town hall meeting. A lively, informative session monitored by Steven Jenkins, we discussed and debated raw milk cheese and regulations, information availability, shipping strains and how to define terms like "farmhouse," "artisan" and "handmade." And you thought the ACS was all fun and games...

Sadly, our meeting did not include a cheese plate, so we were forced to wait until our first class, a tasting of Northwest cheeses, at 10am.

The clear winner: Dinah, from Kurtwood Farms in Washington

For lunch, we were back at Salumi, and brought our friends from Sickles Market. The line was nearly 50 people long, but we were rushed up to the front by Gina Batali. Remembering our appetites, she knew that the cooked meat sampler is what we needed.

Meatballs, Porccheta, Roast Beef and real Coteghino. Cue Homer Simpson drooling sound effect.

And the perfect way to top it all off? A vertical cheese tasting! One of our favorite cheese people (really, just one of our favorite people, period.) Daphne Zepos, we worked our way through fresh milk, yogurt, fresh cheese and three varieties of older cheeses with cow, goat and sheep milk.

The sheep milk column was the clear winner

Our classes complete, Emilio and I hit the Taphouse Grill, which boasted 160 taps. Sound absurd? We needed visual proof, too:

I grew tired of counting, and just took their word for it.

And then off to Lola, one of Thomas Douglas' fleet of fine restaurants. A few quick snaps of our meal:

Pita with dill yogurt

Squid and Portabello Tangine

Pita "mothering" in Squid and Portabello Tagine sauce

Oregon Pinot

Tomorrow is our last day, and we are already starting to miss it. Check back for a full recap and conclusions.

ACS Travelogue: Day 2

2010-08-26T18:51:00.020-05:00

Yesterday's food-filled first day in Seattle concluded with an all-you-can-eat seafood display on the waterfront. Good friends from around The States and Europe spent the evening catching up, filling each other in on cheese discoveries, and marveling at the view:

Cheese Nerds Assemble

Poor guys never had a chance

Sun Setting on the Olympic Mountains

And today, Thursday...what a day! We started bright and early with a keynote address and, of course, cheese:

Breakfast of Champions

7:15am...First cheese plate of the day.

After a quick meet-and-greet, our first class of the week: The Importance of Terroir in America. Our panel of experts included Ivan Lercher, Mateo Kehler and Janet Fletcher. I will not bore you with the details here, but please feel free to ask the next time you are in the shop. If you are into bacteria and enzymes and how they affect the flavor of cheese, it is really quite enthralling.

An hour later, I found myself back at Pike Place Market for lunch. In my two days here, I have noticed that the general culinary theme is simplicity. The land here yields large, fresh, flavorful fruit and vegetables, and its adjacency to the Pacific ensures the freshest possible sea food. Case in point: Market Grill. Even the name is simple.

Clam chowder was perfect:

But the real star was the blackened salmon sandwich with lettuce, tomato, onion and rosemary mayo. Its all prepared right in front of you:

And all the ingredients shine, nothing is gratuitous. Served on fresh-baked bread, it is simply perfect:

A few cheese classes later and we were off to the Seattle Aquarium for the official opening ceremonies, sponsored by the Oregon Cheese Council. More cheese than fish, really, but everything tasty:

Carlos from Zingermans kindly modeled his clogs:

Emilio reacts accordingly

But, again, it was really all about the view:

We rounded out the night with cocktails at Zig Zag, tended to by Murray Stenson. Some local gin provided the perfect nightcap to another day of big eating.

More to come tomorrow...

ACS Travelogue: Day 1

2010-08-25T18:46:00.021-05:00

How awesome is it that my "work" entails flying to Seattle, tasting America's best cheeses, and commingling with fellow cheese nerds? This week Emilio and I are attending the American Cheese Society meetings, and I will post our daily activities right here. Try not to get jealous.

With full appreciation for the irony, the first venture on our cheese-themed week was to the Mecca of American Charcuterie: Salumi Artisan Cured Meats. Owned and operated by Armandino Batali and his daughters, Gina and Denise, (the father and sisters of Mario Batali), Salumi has been producing what many consider to be the finest line of Salami, Coppa, Culatello and other manifestations of pork since 2002. If length of line is any proof of quality, check this out:

And the daily specials:

That's us!

Gina was kind enough to join us for lunch, which was comprised of the following simple and beautifully-prepared items:

House-made Heritage Culatello and Spicy Coppa

Penne with Cherry Tomatoes and Arugula

Mole Salami with Sharp Provolone, Green Peppers and Onions

Prosciutto, Fig and Sweet Goat Cheese

There was also Curried Squash Soup, homemade Abruzzese meatballs, Beans, Pancetta and Tomatoes, and plenty of wine. Sure, it sounds like a lot for two guys at lunch, but Di Bruno employees know how to make food disappear.

Emilio contemplates the damage he's done.

Our appetites sated (a sensation that does not linger for either of us), we walked off some of the calories as we made our way to Pike Place Market. The closest Philly has to this is Reading Terminal, but Pike Place is open air, three levels, and offer peaches the size of cantaloupes. Additionally, Pike Place houses Beecher's Handmade Cheese, producer of one of this nation's finest Cheddars. In this tiny corner establishment, you can witness the cheese's production:

And you can taste it in what they advertise as The World's Best Mac and Cheese:

Its hard to argue...it certainly was an awesome second lunch:

Tonight we fight the jet lag and attend the opening ceremonies. Check back tomorrow for updates.

Ardrahan: An Irish Beauty

2010-08-25T15:40:00.003-05:00

By Madame Fromage

If ever there were a “sensuous” category for cheese, Ardrahan just might rock top placement. It is, in a word, plush. Picture a round cushion of a cheese, give it a satiny gold finish and a rich texture, then meditate on this: peanuts, wild mushrooms, a whiff of pasture. It’s cheese nirvana.

Ardrahan hails from county Cork, Ireland, where it’s made by reknowned cheesemaker Mary Burns. Mary began making cheese at her family’s eighteenth century farmhouse back in the early ‘80s. She is known for the quality milk she draws from her stock, a herd of about 130 Friesians that have grazed this hilly countryside for generations.

This cheese reminds me of Cowgirl Creamery’s Red Hawk, a stellar washed rind from California, but Ardrahan is lighter because it’s made with whole milk, not cream. It contains only 25% fat, but it’s got the mouthfeel of a buttery Brie. When you cut into it, Ardrahan clings to the knife, like frosting. Yeahhh.

Surprisingly, this is a pasteurized cheese, and it’s made with vegetable rennet rather than animal rennet (the traditional method). Still, Ardrahan is full of the complexity one typically finds in raw-milk cheeses. The rind is especially tasty, in my opinion – slightly sticky, as if glazed, and full of nutty notes.

I like to eat Ardrahan unadulterated, preferably on a chaise lounge, with a snifter of Scotch in hand, or a pint of Guinness. On her website, Mary Burns suggests a quick supper of baked mushrooms and Ardrahan on buttered toast. Why not? The cheese melts beautifully, and the earthy flavors in the vegetables are a lovely accompaniment.

Point Reyes Blue: A Cheese for Summer Nights

2010-08-18T09:24:00.002-05:00

By Madame Fromage

In summer, I love to serve blue cheese, sherry, and dark chocolate. They are tastes that go well with overgrown patios, marble stoops, and moon watching. On a hot night, the flavors cut through the muggy air and cure me of my air-conditioning hangover. I’m a blue-cheese-on-the-patio kind of girl.

Because it’s made in a hot state (California), Point Reyes Blue seems to pair well with warm weather. It’s sweet and fudgy with a crisp, grapey sharpness and just a little peppery tingle on the finish. My friend Tracy says, “It’s like an evening on a catamaran.” She says she can taste the Pacific.

We both agree that PRB goes well on oat cakes – those Scottish biscuits that taste like compressed muesli. Grapes right out of icebox pair perfectly, too. Champagne grapes, or Concords.

Point Reyes Blue is modeled after Roquefort, but it’s less salty, to my mind. It’s foil wrapped and creamy with pronounced blue veining. The Giacomini family takes great pride in making this cheese, using raw milk from a small herd of Holsteins that graze just miles from the Marin County coastline. Their cheese is also Kosher certified.

This is truly one of America’s most exceptional artisanal blues. If you have any PRB left over, shmear it on a burger or crumble it over potato salad. Or just eat it alone on your stoop with a little moonlight and some dessert wine. It makes a good midnight snack and will soon have you dreaming of the ocean.

http://www.pointreyescheese.com/index.html

Announcing Blue Mondays at Chestnut Street

2010-08-12T11:54:00.007-05:00

Avenues, all lined with cheese...

We here at Di Bruno bros on Chestnut know that summertime is a time when many of our regular customers will seek out some of the more delicate selections from our case. The hot weather tends to make a cheese lover look for the tangy, brighter flavor of a fresh chevre or Humboldt Fog. This type of behavior can leave some our more powerful cheeses a little lonely, none more so than our biggest blue cheeses. Therefore, Mondays on Chestnut Street we give you a little extra motivation to bring a blue home with our Blue Monday sale. All 19 of the blue cheeses available in the shop are 10% off, giving you a little more motivation to try one of our stronger selections this summer, such as.....

Crater Lake Blue
Crater Lake is a refreshing, tart and slightly acidic blue cheese from the award winning rogue creamery of Central Point, Oregon. Crater lake is a blue with an almost floral sweetness that balances out the peppery blue notes in the finish. Though it's made within the tangy, crumbly tradition of classic American blues, a well ripened wheel of crater lake can have the smoothness of a Roquefort and goes just as well with Sauternes. Crater Lake also pairs well with summery reds like Temparnillo, though I enjoy it best with a big American IPA like Lagunitas or Bear Republic's Racer 5.

Blu di Bufala
A Blue cheese of magnificent proportions arrives from Bergamo, Italy squared off and ready to please most any palate. A Bold, slightly salty taste blends into a gaminess rendered cream that coats the tongue in jubilant wonderment. Rare and beautiful, this water buffalo milks cheese is worthy of adorning any cheese plate -David Frey

Roquefort D'Argental
The name Roquefort and the process of crafting it may be more protected than any cheese in the world. This version of the classic cave aged French blue is a stunning example of why maintaining those methods are worth the trouble. This cheese is bright, creamy, spicy, salty and earthy at the same time. I pair Roquefort D'Argental with a tropical fruit like Guava and a fresh and fruity Hefeweizen. Roquefort D'Argental is an experience you will never forget. -Rocco Rainone

Stichelton
This is the world’s last raw milk Stilton, and in many cheese lover’s opinions the World’s Best. It’s made carefully by hand and aged slowly which allows it to become full flavored and sweet without losing it’s gentle and creamy texture. I personally Enjoy Stichelton with everything from fresh figs and nuts to dark beers and chocolate. Try it once and you’ll be hooked. -Daniel Joseph Black

All 10% off this Monday and every Monday for the rest of August at Di Brunos on Chestnut St!

Grana Padano: A Pesto-Perfect Cheese

2010-08-11T08:24:00.003-05:00

By Madame Fromage

Last weekend, I decided it was time to bushwack the basil growing on my patio and make pesto for the neighbors. I had everything I needed – garlic, pine nuts, good olive oil – but no cheese, except for an expensive sliver of Parmigiano Reggiano that I keep in the back of the fridge to drizzle with truffle honey when I need a mood-changer. For making pesto, I didn’t want spend $30/lb, so I turned to Grana Padano, which costs a third of the price and still tastes like joy itself.

Grana Padano looks a lot like Parm. It’s dry and crumbly with a fruity smell and golden color. What’s the difference? True Italian Parmigiano Reggiano is highly regulated and can only be made from the milk of cows grazing in certain provinces during the months of April through November. Grana Padano, on the other hand, is made from milk around the region (Emilia-Romagna) all year long.

I put the two cheeses to the test. Before I started chopping basil, I sat down and ate a hunk of Grana Padano next to a nibble of real Parmigiano. Verrrrry similar. The GP was nutty and salty with a flaky, crystalline texture, but the flavor didn’t last very long. The Parm tasted much the same on the front end, but the flavor – oh, it kept going and going, turning tangy summersaults.

For pesto, Grana Padano is a perfect cheese. The pungent basil takes the lead, and the Grana Padano kicks its salty bass drum in the background. If you want the knock-your-socks-off flavor of Parm, you can always grate some and sprinkle it over your pasta as a garnish. I could have done that, but alas, I got a little carried away during my taste test and finished off all the Parm and the last of the truffle honey.

Did I feel guilty? No. Sometimes splendor is best enjoyed in private, and the Grana Padano was so good that I don’t think any of my neighbors noticed the difference.

Pesto
2 cups loosely packed basil leaves
3 cloves of garlic (medium size)
½ cup pine nuts
1 cup grated Grana Padano
4 Tablespoons extra virgin olive oil

For a smooth pesto, combine ingredients in a food processor. For a more rustic version, use a mezzaluna (a curved blade with a handle built for rocking) and chop ingredients together in small amounts. Pesto tastes best the day it’s made, but it freezes well. Toss with pasta and fresh tomatoes, or spread it on baguette rounds and top with goat cheese for toasting. Leftover pesto also makes great salad dressing – just add olive oil and a little lemon juice or light vinegar.

New in the Seafood Dept: South African Rock Lobster Tails

2010-08-10T10:53:00.000-05:00

by Jason Ruch

Wild caught rock lobster tails, also known as spiny lobster, have just arrived at our seafood department at our Rittenhouse location. This crustacean, which is not seen as a true lobster due to its lack of large front claws, is still practically the same in flavor and texture, albeit the meat being a little more delicate and sweet. These 4 oz. lobster tails are the perfect portion size for a light summer meal, and they hail all the way from the South African coast, which is famous for its Great White sharks and incredible surf. Preparation for this meat is more akin to cooking a large shrimp because it’s not as tough as a Maine lobster. This lobster’s beautiful coloration and markings are sure to dazzle any dinner guests and brighten any dish.

*For IQF (Individually Quick Frozen) shellfish, the best way to thaw is to leave in the refrigerator overnight.

Baja Lime Rock Lobster Tails

INGREDIENTS:
4 oz rock or spiny lobster tails (one per person)
6 green onions
Cooking spray
SAUCE:
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash of hot sauce
1 garlic clove, minced
2 tablespoons butter, melted

PREPARATION:
1. Preheat grill.
2. To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.
3. To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.

Q-Tonic – a healthier and natural tonic water

2010-08-05T09:51:00.003-05:00

The inspiration for Q-Tonic came to Jordan Silbert on a balmy summer night while drinking gin and tonics with friends in his Brooklyn, NY backyard. He wanted a superior tonic that would compliment and elevate premium liquors, not weigh them down like the fructose-laden, synthetic versions that were out there. A tonic that would enhance, but could also stand on its own.

He spent four years tracking down farmers in the Peruvian Andes and sourcing organic Agave nectar in the Mexican countryside for his tonic. After working side by side with food chemists and New York’s finest mixologists, the result is exactly what he was looking for.

Q-Tonic is clean and crisp, with just the right amount of sweetness and brisk sharpness. Made with natural quinine, a ground bark from “Quinquina" tree that grows on the slopes of the Andes, it’s the original ingredient used over 2 centuries ago that is believed to increase energy and improve health.

Q-Tonic is a healthier, better tasting and more authentic tonic water. There are only five ingredients in this natural product; the agave and quinine, plus natural bitters, lemon juice, and triple purified water. Plus it has 60% less calories that other tonics.

Featured in Esquire, Newsweek, New York Times and Food & Wine magazine and only served at the best bars in NYC, it’s available now at Di Bruno Bros.

Q-Tonic comes in both table size and individual bottles and is for sale now at our Rittenhouse location, and is coming to our Italian Market location tomorrow, just in time for your Gin & Q-Tonic’s this weekend!

Ezekial Ferguson, Cheesemonger

2010-08-04T09:00:00.009-05:00

by Madame Fromage

Hometown: Harveys Lake, Pa.

Years at Di Bruno Bros.: 7

Fave cheese of the moment: Renata. It’s probably the coolest cheese in the shop right now. Renata is actually a Brown Swiss Cow, one of the three cows that cheesemaker Sally Jackson milks at her farm in Oroville, Washington.

I first read about her cheeses five or six years ago in The Cheese Primer, so I looked up her number and called her. She answered right off the bat and basically said, “I’m really busy. I’m making cheese right now. I’ll let you know when I have extra.”

I sent her a box of Torrone and a copy of Frankenstein, and I wrote her a little note and told her, “this is one of my favorite books” and I told her we were really into her cheese. A couple weeks ago, I finally heard back from her. She said, “I have some extra cheeses – would you like them? The book was great, but I really loved the candies.”

Number of cheese tattoos: Two currently – a Parmigiano stiletto and a label from Montgomery’s Cheddar.

In my fridge: There are probably six different kinds of cheese. I always have Montgomery’s Cheddar (I bring that out to dazzle people). I also have some Shellbark sharp goat cheese, which is local, and some samples from Locust Grove. Beer, I always have beer.

Hobbies: Bacon. Skateboards. Literature.

Afterhours hangout: Southwark. They do a Shellbark fondue appetizer with flatbread that’s awesome, plus the best Manhattans and martinis.

What he wishes customers knew: We sell low-end stuff and high-end stuff, and the high-end comes from small-scale producers. If you want to understand cheese and charcuterie, you have to be willing to try those things.

Favorite thing about Philadelphia: The awesome kinds of different food that I can easily walk, bike or skate to! On my bike, I can be at Southwark or the Oyster House in about 7 minutes; Reading Terminal and Chinatown, 7 minutes. Italian Market and Vietnamese supermarkets on Washington, 4 minute walk. Ask me tomorrow, and I’ll tell you my favorite thing is the beer.

BENTON'S BACON- THE SMOKE MONSTER!!

2010-07-20T10:15:00.002-05:00

by Zeke Ferguson

Last Friday Benton's Country Hams accidentally sent us 5 pound packs of pre-sliced bacon instead of the 1 pound pre-sliced packs we usually receive. Now, we could have sent them back with an expense to the fine folks at Benton's and a longer drought of their bacon in our shop. Instead, as we like to do at Di Brunos, we rolled with the punches. So first thing Saturday morning we cut open 2 huge packs and stacked 'em at the front of the store to sell loose.

For those of you who don't know Benton's, for over thirty years now, Allan Benton has been making bacon and country ham the way he remembered making it with his grandfather when he was little. That means no nitrates, no phosphates, no liquid smoke, water injection and not even a brine solution. No sir, Allan is one of the few in the country who uses a traditional "Country Cure." Pork belly is dry cured in a rub of salt, sugar, and pepper for a few weeks before being smoked for an unheard of 48 hours! It's that cure and that smoke that produces a bacon like you've never had before (unless you were alive 140 years ago)! Its huge salty, hickory flavor will stay on your tongue for a good half hour and the smokey bacon aroma is like having a campfire in your kitchen. Believe me, it takes a lot to dominate the 70 years worth of cheese aroma in our store but Benton's bacon did it.

So if you're not afraid of real big flavor, come down to 9th Street and try TRUE OLD SCHOOL BACON or the Country Ham.

Beer and Cheese Recap: Rock Bottom Brewery

2010-07-13T11:52:00.008-05:00

Thank you to Brian McConnell, brewmaster of the King of Prussia Rock Bottom Brewery, for bringing some growlers by for last week's happy hour. Lets get right to the fun stuff:

Saison d'Ete with Ticklemore: This Saison had all the characteristics we expected, and many we did not. The usual notes of yeast and lemon were prevelant, but they were backed up with suprising notes of tropical fruit and vanilla. We wanted something goaty to match the citrus notes, but also something rich and lush to provide a base on which all the other flavors could mesh. Ticklemore fit the bill perfectly. A rare, small-production goat cheese from Devon, England, Ticklemore is ripe, mushroomy and creamy just beneath the rind, but has a firm and tangy core. Its grassy, lactic notes were the perfect compliment to the fruity, bready tones of the Saison.

North Star Amber with Ewephoria: A well-balanced Amber, the North Star is caramely and malty with some burnt accents, but counteracted by a firm hop backbone that prevented the beer from being overly sweet. We matched it up with Ewephoria, the cleverly-named sheep milk Gouda that tastes of roasted hazelnuts and sweet grasses. Each being semi-sweet and nutty, they matched beautifully.

Prussia's Pride IPA with Challerhocker: Diverging from the usual trend of Cheddar and IPA, we paired this hoppier-than-usual IPA with Challerhocker, a strong, bold and wonderfully complex Gruyere-Style from Toggenberg, Switzerland. The richness of alpine milk helped to dampen the bitterness of all those hops. But instead of cancelling eachother out, the flavors lingered on the palate long after they were consumed.

Join us tomorrow night when we welcome Megan Maguire from Duvel and Houblon Chouffe.

Beer and Cheese Recap: Fegley's Brew Works

2010-06-25T08:21:00.015-05:00

Fegley's Brew Works have been producing world class beer in the Lehigh Valley since 1998, but have only been bottling for wholesale since 2009. Only in the last year have their beers show up on Philadelphia taps, but we predict that once they get firmly established, they are going to take off. Brewmaster Beau and rep Casey brought three of the finest beers we have ever featured, and they inspired three of our finest pairings.

Space Monkey Raspberry Saison with Andante Dairy Largo: This bottle-conditioned Saison is brewed with 300 pounds of raspberries, but surprisingly (and fortunately), the fruitiness was just one layer of a complex palate. Notes of wheat and a pleasing sourness balanced the fruit perfectly...this beer is a true delight. Largo is a hand-made, small-production triple cream made by Soyoung Scanlan in San Francisco. Enriched with creme fraiche, it, too, is somewhat tart but balanced, creamy and rich. On the tongue, the beer and cheese embraced each other, creating a beautiful harmony and a long finish.

Hop'Solutely with Asiago Stravecchio: The Hop'Solutely, as you might expect, is loaded with hops. At 11.5% abv, it packs a formidable punch, but not without a soothing finish of grapefruit and apricot. Powerful, but oddly easy-drinking. Asiago Stravecchio has a similar flavor profile, as, at two years of age, it is dry and fairly sharp. But there are also sweeter, fruity tones, especially a surprising hint of pineapple. The fruits and strength of the beer and cheese created a whirlwind of flavor and eye-opening intensity.

Insidious Imperial Stout with Colston Bassett Stilton: This has become a somewhat predictable pairing for us, but in the case of Imperial Stouts and Stilton, predictable is still surprisingly delicious. The rich, dark, sweet roasted flavors of Stout play so beautifully off the earthy complexion and chocolaty finish of the Stilton that it would be disrespectful to offer our customers anything else. This beats Stilton and Port, hands down.

So, do yourself a favor and request that your local watering hole start putting The Brew Works' beers on tap, and then come to our next tasting on Wednesday, June 30th, featuring Rock Bottom Brewery.

Customer Testimonial - April Sansom

2010-06-23T12:48:00.001-05:00

"It went well, especially the parts that DiBruno did! We had about 40 people over the course of the evening. We have a small house in Mt. Airy, so it was pretty packed! The spring rolls went FAST, and most of the quiches were eaten. Next time, way more spring rolls. We had some leftover cheese, etc. from the platter, but no problem--we are snacking on it. I appreciate everything you handled, and your hand-holding during my first call. Everything arrived as it should have, and the re-heating instructions were perfectly clear. If (and I mean IF) I ever do a big (for me) party again, you will be the first call I make. I'll also recommend you to others--there were plenty of compliments, which I handed over to DiBruno's appropriately. Cheers!"

-April Sansom

Di Bruno VP of Culinary Pioneering, Emilio Mignucci, to receive 2010 Distinguished Service Award by Italian Trade Commission

2010-06-23T11:59:00.003-05:00

June 15, 2010 - Today the Italian Trade Commission announced that they will be presenting their 2010 Distinguished Service Award to a select number of American food importers and retailers as a sign of appreciation by the Italian Government for the work performed over the years that enhanced the image of Italian foods in the United States.

Previously presented in 2009 to professionals operating in the wine industry, this special achievement award was created under the auspices of the Italian Ministry for Economic Development by the Italian Trade Commission. This is the Government of Italy’s primary agency directly involved in the promotion of Italian foods and wines in the United States. The award recognizes the merits of those who have demonstrated a longstanding commitment to advancing the appreciation and sales of Italian foods and the promotion of the modern Italian quality of life.

The 2010 presentation of the Distinguished Service Award to food industry professionals precedes the opening of the Summer International Fancy Food and Confections Show taking place at the Jacob Javits Convention Center in New York City. Where this year an impressive number of over 500 Italian food companies will be in attendance. The Trade Commission believes that this is a most appropriate moment to reflect about those individuals who have been instrumental in making this success possible, and to thank many of them by bestowing upon them this award for Distinguished Service.

Nominations were based on the files and personal experiences of the Italian Trade Commission. Distinguished Service Platinum award certificates and shields are reserved to established business leaders (entrepreneurs). Gold certificates have been bestowed upon people with an outstanding record of having worked in the food industry over time. Distinguished Service Certificates were also presented to select members of the press, educators, and opinion leaders whose writings and services over the years have greatly benefited the image Italian foods. Only a very selected numbers of people had their names introduced in the Distinguished Service Hall of Fame.

In announcing the presentation of the 2010 awards, Aniello Musella, Italian Trade Commissioner and Executive Director for the USA said, “ for a long time now the Italian institutions, and the Trade Commission in particular, wanted to recognize the vision, determination, and hard work of these true American pioneers in the authentic Italian food business. Their inspired initiative led to more people joining the movement and subsequently to more consumers trying and falling in love with the delicious gastronomic specialties produced in Italy”.

Commissioner Musella continued by saying ” many of these business people took the initiative even when Italian food was not as popular as it is today. We are grateful that their work has lived on, in many cases, through the efforts and dedication of their children who have chosen to pick up where their parents left off”.

On June 24th., at a conference at the Italian Trade Commission offices in New York City the names of the 2010 award recipients will be formally announced to the press, and a very special award recognition will be bestowed upon the selected few that were inducted into the Italian Trade Commission Hall of Fame.

A complete list of 2010 Distinguished Service Award recipients, will be available in the days ahead by visiting www.italianmade.com , the Italian Trade Commission website dedicated exclusively to the foods and wines of Italy.

It is important to note that this list represents only a subset of names of people who, over the years, have contributed to the success of sales of authentic Italian food products in the United States and The Italian Trade Commission that thus looks forward to continuing this tradition of periodically recognizing the merits of those who have shown great devotion and appreciation for the products of the country of Italy and for the Italian way of life.

Cheesemonger Invitational

2010-06-23T11:23:00.008-05:00

By Rebecca Brumberg

The air is thick with the summer heat and the tension of forthcoming gladiator-like competition. The men and women are selecting their weapons of choice, and sharpening their knives and wits for the challenge that lies ahead. Will they come home to their shops and families crowned with glory…or shame? As the piquant scent of freshly halved wheels of cheese floats by on the summer breeze, the suspense is mounting. “Who will win this crown” I ask. Who will be the King of the Cheesemongers? Those that will witness this sovereign competition of cheese expertise will witness history in the making!

On Saturday June 26^th, 2010, in a discreet warehouse in Long Island City, for the first time ever, the Cheesemonger Invitational will take place. Nine of the top cheesemongers representing the finest cheese shops from around the USA will compete in a no-holds barred competition of coddled curds!

In the ring proudly representing Di Bruno Bros. will be Ezekial Ferguson, cheesemonger extraordinaire. Will this man bring home the crown? Place your bets!

This event is a celebration of all things cheese bringing together mongers of every type and their like,” says Adam Moskowitz, the man behind this epic gala. “The people behind the Invitational believe everyone in the supply chain: maker, affineur, exporter, importer, distributor and retailer are all mongers. In fact, the best cheesemongers often perform more than one role in the supply chain. The Cheesemonger Invitational welcomes these taste makers to share their passion and their practices.”

This event is an evening not to be missed; music, beer, DJ’s, cheese sampling, and of course, the Invitational Competition. Here is a summary of the challenges:

1 - So Fly Eye (14 points): Each competitor cuts a quarter, half and 1/3 from same type of partial form in 2 minutes.

2 - Dapper Wrapper(10 points): Wrap 5 odd shaped pieces of cheese in 3 minutes.

3 - Dare to Pair (5 points): Judges will select will select 1 of the butternut beers, day of event, and contestants will pick and plate a cheese that pairs best with the beer selected in 3 minutes.

4 - Sign of the Times (10 points): Make a cheese sign of your paired cheese using the oak tag (18x24) and crayons, like a chalkboard and special of the day, in 5 mintues.

5 - Slate Your Plate (15 points): Each monger must bring to the competition three ¼ lb pieces of cheese and 1 pairing element, and plate them on 4x17 piece of slate, in 5 minutes.

6 - Taste the Paste (25 points): Contestants will eat 5 bite size pieces of cheeses, they must write down milk, style, age, country of origin and name; 5 mintues.

For tickets to this history-making event, go to www.cheesemongerinvitational.com

Beer and Cheese Recap: Southampton

2010-06-22T12:35:00.011-05:00

Last week we welcomed back Bear to represent Southampton beers. They were, as usual, delicious, and we came up with some funky pairings.

Double White with Tumin Rutulin: At first glance, this soft color of this beer might imply a mild taste, but this Southampton original is brewed with oats, coriander and orange peel. Bolder and more exciting than the standard Belgian White, we needed a more herbaceous goat to match it. Tumin Rutulin is a rare, rich, bloomy rinded goat from the Piemonte Alps. It is intensified by rolling it in dried Italian herbs, which melded with the coriander and orange to create an intoxicating pairing.

Keller Pils with Kewswick Creamery Vermeer: Unfiltered, nuanced and gently carbonated, this is as traditional as Pilsner gets. On the lighter side, we paired it with Vermeer, a locally produced cheese that has a full, supple body and sweet, grassy flavors. This pairing proved to be a necessary interlude before the two, big pairings to follow.

India Pale Ale with Three Sisters Serena: Made using a blend of three hops, this IPA is intense up front, with notes of grapefruit and apricot, but sweeter in the finish with caramels and malts coming through. Serena matches this profile perfectly, as it is at once sharp and strong, and at the next minute sweet, fruity and floral.

Altbier with Testun al Barolo: True Altbier is rarely found outside of northern Germany, but this version from New York is true to the original. More malty and savory than fruity, this beer seemed to crave something sweet. Testun al Barolo, which is washed with Barolo wine and has the Nebbiolo grape skins pressed right into the rind, seemed an odd choice to pair with beer. But the fruitiness from the grapes filled in what was missing from the flavor profile of the beer, and they created a sweet, satisfying conclusion to our night.

Join us Wednesday the 23rd as Beau from The Brew Works joins us to sample his craft.

Anthony's Gelato

2010-06-18T13:02:00.002-05:00

by Molly Brakin

The weather has been heating up, which means it’s that time of year again: Summer! I crave ice cream on a daily basis during the sweltering summer months, but I also spend a lot of time in a bathing suit. Unfortunately, these two situations are not complimentary. Luckily, Di Bruno Bro’s has the answer to this problem: Gelato. Specifically, Anthony’s Gelato. It’s a natural fit for Di Bruno’s to serve Anthony’s Gelato, because the cold confections that are made by the company also got their start in the famous 9th Street Italian Market.

Anthony’s is a family-owned business that has served Philadelphia for 75 years, spanning four generations. Their philosophy when making gelato is to “find the finest quality ingredients in the world and craft them into a gelato” that can carry the family’s name. I’ve tasted a wide variety of their flavors, and I’ve got to say- that philosophy holds true. In addition to the standard flavors such as raspberry, mint chocolate chip, and stracciatella, Anthony’s offers a few unique flavors, some of which can be found at Di Bruno Brothers Rittenhouse.

The most recent additions to the gelato selection at Di Bruno’s include chocolate orange, piña colada, cream cheese, and Torrone. The cream cheese gelato tastes like cream cheese icing, and is made even better when it’s paired with the strawberry stracciatella or peaches and cream. The Torrone gelato is an exact imitation of the popular Italian almond nougat. This gelato flavor holds its own- there is no need to pair it with anything else. The gelato flavors rotate pretty frequently, so be sure to stop in often to try all the wonderful flavors.

We are also offering another frozen summer staple at Di Bruno’s- smoothies! All natural fruit smoothies are a great way to start your day, to end your day, or even get you through the day. This fruity refreshment comes in Strawberry Banana, Extreme Peach, Wildberry Blast, Mango Mania, or Strawberry. I encourage you to try all five flavors, because you won’t be let down. Step inside Di Bruno Brother’s this summer and treat yourself to a scoop of gelato or a delicious smoothie and forget all about the sizzling weather outside.

Father’s Day Entertaining Recipes

2010-06-11T12:05:00.011-05:00

Mozzarella di Bufala Salad, Steak with Aged Balsamic & Rosemary Marinade, Chocolate Dipped Parmigiano Reggiano Bites

by Rebecca Brumberg & Jamie Hoffman

Dads come is all shapes and sizes, all types and styles; but no matter what sort of Dad is in your family, Father’s Day is the perfect time to make him feel special, loved and appreciated. Of course at Di Bruno Bros, we share love through food, and set a standard of celebration by sitting around the table and enjoying new flavors with family. Whether your family’s Dad is a golfer, runner, fisherman, bookworm, or movie buff, we bet he will love this special Father’s Day home cooked meal plan we have put together. The recipes are simple, but also very special, because the quality and uniqueness of each hand-picked ingredient shines through in the final result. Our menu includes Mozzarella di Bufala salad, Steak marinated with Rosemary Thyme & Aged Balsamic, and for dessert, and Chocolate Dipped Parmigiano Reggiano Bites. We also put some items on sale to help fill your pantry for these recipes. Mangia Bene!

We hope your family uses these recipes to find a special moment to enjoy together this Father’s Day.

Mozzarella di Bufala Salad

This recipe is incredibly simple and easy, and accentuates the flavor of the fresh Buffalo Milk Mozzarella. You may have had something similar before, but we promise it will be a whole new experience with Mozzarella di Bufala; Dad will love this, we promise.

Directions
1. Cut the ends off of the tomatoes, then slice into ½ inch thick slices.
2. Slice the Mozzarella di Bufala in the same thickness of the tomatoes.
3. Lay the tomato slices across a long platter, and top each with a slice of Mozzarella di Bufala.
4. Stack the basil leaves, roll the stack as tightly as possible, and then slice thinly across with a sharp knife to create a basil chiffonade.
5. Sprinkle the basil chiffonade and cracked black pepper over the platter.
6. Drizzle generously with extra virgin olive oil.

Ingredients
1 pound fresh Mozzarella di Bufala
2 large fresh, very ripe tomatoes
1 bunch fresh basil leaves
Di Bruno Bros. Fruttato Extra Virgin Olive Oil
Fresh ground pepper

Steak with Aged Balsamic & Rosemary Marinade

Directions
1. Combine the olive oil, vinegar and fresh herbs in a plastic bag, add the steaks, and marinade overnight. Make sure the steaks are well coated. During the marinade time, turn the bag over at least once.
2. Pre heat the grill to medium high heat.
3. Take the steaks out of the bag, discard the marinade.
4. Rub the steaks with a drizzle of olive oil, and then add a sprinkle of sea salt and fresh ground pepper.
5. Grill steaks 4-5 minutes per side for medium temperature, or grill longer or shorter for your temperature of choice.
6. Remove from grill and allow the steaks to rest for another 3-5 minutes before serving.

Ingredients
1 cup aged balsamic vinegar, we recommend Balsamico Suite
½ cup Di Bruno Fruittato Extra Virgin Olive Oil (on sale!)
¼ cup chopped fresh Rosemary
2 tbsp fresh thyme leaves
4 1-inch thick steaks of your choice, we recommend ribeye cut
Sea salt (or coarse kosher salt)
Fresh ground pepper

Chocolate Dipped Parmigiano Reggiano Bites

This is another recipe that excels far beyond the efforts required to make it. It is so easy, yet so unique. At first glance some thought this recipe sounded strange, but then we made some of these bites over in the Di Bruno office, no one needed further convincing. As these sweet, salty, and savory bites melted in our mouths, all of our worries melted away too.

Directions
1. Using a sharp knife, cut the Parmigiano Reggiano into walnut sized pieces. This recipe is best with a Parmigiano Reggiano aged 18 months or more for optimum texture, which is why we recommend the Pavullo Malandrone 1477.
2. Chop the chocolate into small pieces, the smaller the better.
3. Place the chocolate into a microwave safe bowl and microwave in 30 second intervals, whisking at the end of each interval, until smooth and melted. Take care not to overheat.
4. Using a fork or toothpicks, dip the cheese into the melted chocolate, and let the bites cool on the wax paper.

Ingredients
½ pound of Pavullo Malandrone 1477 Parmigiano Reggiano
2 bars Di Bruno Bros. Pure Dark chocolate
Wax paper

Shaken, not Stirred - The Martini Mystery Revealed

2010-06-10T16:14:00.007-05:00

by Rebecca Brumberg

The Martini is the great American cocktail. It is widely known and appreciated, yet enshrouded in mystery for many reasons, much to the credit of the character James Bond, and also to the fact that a martini order comes with many questions: shaken or stirred, dirty or dry, with olives or a twist, up or on the rocks. We have put together this article for all of those martini lovers with martini anxiety; you know you love martinis but don’t know how to answer these martini questions to make a great one. We invite you to brush up on your martini history and mixology just in time for Father’s Day, because we all know that the man of the house deserves an at home happy hour where he can put his feet up and enjoy this classic cocktail on his special day.

The origins of a classic: The original martini dates back to the late 1800s, but its true origin remains a much debated mystery. The great granddaddy of the Martini is known as the Martinez, first published in 1887, and made with sweetened gin, vermouth, maraschino cherry juice, and a dash of bitters. This sweeter version of a martini later evolved into the classic Gin Martini in the early 1900s. This recipe called for 2 parts Gin, 1 part Sweet Vermouth, and a dash of orange bitters. Once the bartenders of the era began to chill the cocktail and strain it into a chilled glass, the iconic Martini was conceived.

In the 1930s the first American vodka distilleries opened for business. At this time, the vodka martini was introduced, and as sweeter drinks fell out of favor with the American cultural palate, the amount of bitters and vermouth were reduced, and gave birth to a dryer version of the classic martini. In the 1960s, James Bond’s character revives the martini with his famous line in the movie Goldfinger, “vodka martini, shaken not stirred”, and its popularity has never ceased since.

The Martini making process: So the question remains: How does one make this incredibly simple yet mysterious cocktail? A good martini comes from the quality of each of its ingredients: the vodka or gin, the vermouth and bitters if desired, and of course, the olives. Here are the steps to making a great martini:

The shaker (or stirring vessel): Fill a cocktail shaker with ice. The more ice you use, the better the result. You want the cocktail to be very cold without being watered down.

The mystery revealed: Next, pour the spirit of choice, vodka or gin, into the shaker. Most martinis use approximately 2-3 ounces of spirits. (Please beware, the martini is a strong drink, and should be sipped slowly and responsibly.) The martini comes with many questions that must be answered to please its drinker. Here is a guide to these mysterious questions:

Dirty or Dry? Dirty Martinis are quite popular these days, and the term “dirty” means that the spirits are mixed with a splash of delightfully salty olive juice. Martinis can also be ordered “very dirty”, meaning extra olive juice. This creates a cloudy effect in the glass, which is where the term comes from. A dry martini is the classic style, and simply means that a splash of dry vermouth is used. The dry recipe is often paired with a dash of orange bitters like the classic Gin Martini. Because vermouth is so strong in flavor, many martini lovers like their vermouth “in and out”. This means that a dash of vermouth is rolled around inside either the shaker or the chilled glass, and then discarded before the vodka or gin is poured. Otherwise a dash of vermouth can be used inside the shaker with the spirits.

Shaken or Stirred? Shaking is the most common preparation of the martini, and allows for maximum chilling of the spirits. Simply place the cap firmly on the shaker, and shake until the chill comes through the vessel and feels cold to the touch. If you shake it fast and forcefully, ice chips will be a part of your final product, which some people really enjoy. Then place the strainer on the shaker, and strain into a chilled glass. Martini buffs claim that gin should never be shaken because it can taste “bruised”. In this case, use a long spoon to stir the contents of the shaker very quickly until chilled. Then place the strainer on the shaker, and strain into a chilled glass.

Up or on the Rocks? \Many Martini lovers associate the drink with the famed V-shaped glass that we are so familiar with today. However, a martini can also be served on the rocks, and is no less sophisticated in this vessel. However, the ice will continue to melt, so it really depends on your personal preference.

With olives or a twist? Martinis are always garnished with a twist, an olive or sometimes even an onion. The twist refers to a lemon peel that has been twisted to release the oils, and then usually rubbed on the rim of the glass so that as the martini passes to your lips, the citrusy oils are washed back also. However, the iconic martini is served with an olive, or with an olive pick offering up 3 of these tasty delights. In today’s gourmet culture, the quality of the martini is all about the olive. Here at Di Bruno, we pride ourselves on importing the best olives from Italy, and we also make stuffed olives in-house. Here are our martini recommendations:

Castlevetrano Olives: Chefs across the country have been raving about these olives this year. This type of olive is harvested young and cured in lightly salted brine, and therefore has a mild flavor and meaty texture. They are perfect for martinis because they don’t overpower a good quality vodka or gin, and have a beautiful bright green hue. Their mild flavor makes them quite a crowd pleaser.

Blue Cheese Stuffed Olives: Blue Cheese lovers don’t need to be convinced of this olive’s excellence. At Di Bruno, we use oversized Spanish Queen Olives, and stuff them with creamy Gorgonzola blue cheese. The marriage of the velvety cheese and the sharp kick of the olive create a memorable bite, and nothing pairs better with an ice-cold martini, especially served with steak.

Sicilian Green Cracked: These olives are spicy and citrusy, and create a truly unique martini that is excellent, although untraditional, with good quality citrus flavored vodka. These are small green Sicilian olives that are cracked with a knife, so the spicy lemon and garlic brine seeps into the olive. This is the perfect choice for spice lovers who can’t decide between olives and a twist!

Fee Brothers Bitters: Fee Brothers is one of the last makers of bitters in America. Their family owned business is based in New York State, and their orange bitters are very well done. If you want to make a classic Gin martini, Fee Brothers Bitters are a “must”.

Where the Buffalo Roam...

2010-06-10T16:06:00.006-05:00

One of the recent trends in the foodie world is switching out the everyday beef burger for the now popular Buffalo Burger. A delicious bison burger topped with earthy mushrooms and sweet spring onions is truly a meat lover’s dream. When it comes to celebrating the Buffalo, Fromage lovers are right there with them. Here at Di Bruno Bros. our found treasure from this rustic animal is the Mozzarella di Buffala; made with 100% Buffalo’s milk. It’s one of those cheeses that are so delicious it should be a crime. Thank goodness it’s not!

What makes this cheese so fantastic? Buffalo’s milk produces a more complex, tastier and better textured mozzarella than cow’s milk. There’s no big secret why this is, it really comes down to simple food science. Because Buffalo milk is higher in protein, especially whey protein, and fats, but also lower in water content, it is more ideal for delicious cheese making rather than it’s cow’s milk counterpart. Another factual gem about Buffalo milk is that it is much lower in cholesterol than cow’s milk, and also higher in good-for-you goodies like calcium and iron.

Our Mozzarella di Bufala here at Di Bruno Bros. is a true DOP certified product made in Campana, Italy, and is prepared by one of the country’s top producers. The
cheese is specially produced for each order, so it is always fresh and never frozen. It is so fresh, in fact, that the cheese weeps when you cut into it, revealing a perfectly textured milky center. This 100% buffalo cheese is far more flavorful than any cow’s milk mozzarella; at first bite you notice its supple, stretchy texture with a sweet and milky taste, but then it finishes with a soft hint of delectable sourness. The Mozzarella is made-to-order for Di Bruno Bros. and is air shipped from Italy. The cheese usually arrives here within just two days of being made at the dairy, where they pack it carefully in whey filled bags to preserve its ultimate freshness and form.

The Mozzarella di Bufala is so flavorful that we even enjoy it undressed; we recommend serving it sliced with ripe summer tomatoes and fresh basil, drizzled with unfiltered extra virgin olive oil and sprinkled with cracked black pepper.

Try spoiling Dad this Father’s Day by stacking crusty Italian bread with the Mozzarella di Bufala, sliced prosciutto, roasted peppers, and even anchovies if that’s your style, and then drizzle with extra virgin olive oil.

Whisky & Cheese Tasting

2010-06-10T15:31:00.004-05:00

A tasting of 5 cheeses paired with Scotch Whiskeys
Saturday June 19^th - 4:30pm-6:30pm
Upstairs @ Di Bruno - 1730 Chestnut Street
$55 per person, or $100 per pair
(Limited Seating Available) | RSVP by 6/17
Purchase Tickets At: dibruno.com/event | call: 215.665.1659

An Educational Tasting Event Featuring Experts From :

Neal’s Yard Dairy, exporter of farm cheeses from the British Isles

Strathdon Blue Cheese, made in Scotland by Ruaraidh Stone

Douglas of Drumlanrig, master blender and bottler of fine scotch

Glenrothes, malt only scotch whisky makers from Speyside Scotland

It is a rare treat to attend an event that has such a high class of contributors in such an intimate setting. There are only 50 tickets available to this one-time only event. The question is not whether to be there, but if there will be seats still available. Our chefs at Di Bruno will present each table with a selection of antipasti and bread to enjoy between tastings, while our esteemed guests talk about all things whiskey and cheese. During the event, guests will have the opportunity to taste five cheeses from Neal’s Yard Diary, and a variety of Scotch Whiskeys provided by master blender and bottler, Douglas of Drumlanrig. We are also delighted to present a very special guest, Ruaraidh Stone, who is the maker of Strathdon Blue Cheese, and will be coming all the way from Scotland to talk about the cheese making process. This lively and interactive gathering of whiskey and cheese lovers is not to be missed! Tickets will sell out, get yours now!

Mascarpone and Blackberry Jam French Toast

2010-06-08T11:27:00.008-05:00

by Matt Shankle

I'm a really big fan of breakfast. Its definitely my favorite meal of the day, whether in the morning, for lunch, dinner, or at 3 in the morning in a diner somewhere in south Philly. Perhaps my favorite breakfast to make (and eat) is French Toast. Here is a simple and delicious recipe that involves stuffing the toast with Mascarpone and Blackberry Jam:

Blackberry and Mascarpone French Toast.
Serves up to four.

Batter:
1/2 cup Milk (whole or skim, preferably Trickling Springs Creamery)
2 large eggs
1tbs vanilla extract

Filling:
1/2 cup Blackberry Jam (I prefer Tait Farms)
1/2 cup Mascarpone
1/4 cup Fresh Ricotta

Bread:
1 loaf of Challah, Ciabatta or Raisin
1 tbs butter.

Directions:
1) Preheat your oven to 400 degrees. In a medium bowl mix together the Mascarpone with the fresh ricotta, making sure that they are mixed thoroughly. Add the Blackberry Jam to the cheese mixture. Give it a taste test. If you want it to be sweeter you can add a small amount of confectioners sugar to the mix. Set aside.

2) For the batter, crack the eggs into a bowl and whisk together. Add your milk and vanilla to the egg mixture and mix. Set aside in the refrigerator.

3) Cut your bread into 1" slices. I use Challah bread because it's naturally sweet and soaks up the batter perfectly. You can substitute any dense bread of your choice. Leftover Panettone is a common substitute.

4) To stuff the toast: On one side of the bread take your knife and make an insertion about halfway through the bread and cut a pocket about 3/4 of the way down the side of the bread. DON'T cut the bread in half or make the pocket to big to make sure the bread will hold its shape and hold in the filling. With a spoon add about a tablespoon and a half of the filling to the inside of the bread. Make sure to push it all the way in there for maximum coverage. Be careful not to over-fill to avoid leaking in the pan.

5) Soak your filled bread in the batter making sure each side soaks for at least 30 seconds to ensure the batter has soaked in properly. Set aside on a plate.

6) Heat a non-stick pan and add butter. Make sure you get the pan nice and hot before adding the toast. After toast is added bring heat down to medium. Cook each side to desired crispness. I like mine crispy so I let it cook for about three minutes on each side. When done, insert your toast (pan and all) into your preheated oven for 5 to 8 minutes to let the insides get all nice and hot.

7) Serve it up with fresh fruit or you favorite breakfast meats. I'm a fan of the Vermont Smoke and Cure bacon. I take more jam and smear it on top of the toast, just to take it that extra mile, but maple syrup will work just fine. You can also mix in some cinnamon and brown sugar with butter to melt over top to add a great spice to it.

Any leftover filling can be stored in the freezer for the next time or it makes a great spread on just regular toast in the morning.

Di Bruno Bros Beer Week Schedule

2010-06-03T10:41:00.009-05:00

For Beer Week, 2010, Di Bruno Brothers will be hosting Free Beer and Cheese Happy Hours from 5-8pm, June 7-10th. Our Happy Hour includes free tastings of craft beers and accompanying cheeses, 10% off all purchases, and the unveiling of our new Beer and Cheese T-Shirt line. And for our fellow bloggers, print out this post and present it during Happy Hour to receive 20% off your purchase instead of 10%.

What is more, we will be introducing The Dogs of Summer, a trio of gourmet hot dogs created by our chefs. The following menu will be grilled throughout the night in our piazza at 9th and Montrose:

The Hot Dog Abbruzze, and all beef hot dog wrapped in Speck and smeared in Abbruzze Spread

The Mexi-Dog, a Jalapeno-Cheddar Dog covered in crema, Cotija, Jalapeno Jack, pickled Jalapenos and Chorizo

The Hot Dog Parm, a spicy beef dog with Abbruzze Pepperoni, Sharp Provolone, Marinara Sauce and Pecorino Romano. Looks something like this:

Here is a list of visiting breweries:

June 7th: Brooklyn Brewery.
June 8th: Wolaver and Peak. (Organic Night)
June 9th: Philadelphia Brewing Company.
June 10th: Flying Fish.

Easy and Awesome Tuna Cous Cous

2010-06-01T14:29:00.014-05:00

by Hunter Fike

This is one of my absolute favorite recipes for just about any occasion. When entertaining, it is the perfect option because it takes little time to prepare and tastes far too impressive given the minimal skills required to make it. Another advantage is that it is easy to alter and personalize. Experiment with different spices, add capers, carrots, celery, tomato or other veggies, use chicken instead of tuna, wine instead of water, or a different grating cheese...make it your own. This is mine:

Ingredients:
1 small, sweet onion, diced
8-12oz of Tuna, the higher quality the better. Your preference of amount.
1 cup Moulins Mahjoub Cous Cous
olive oil
salt
White Pepper (about 30 peppercorns)
Smoked Paprika (a heavy dash)
Crushed Red Pepper Flakes (a heavy dash)
1/4 cup Balsamic Vinegar
1/2lb of Pantaleo, or other grated cheese such as Parmigiano Reggiano or Pecorino Romano

Process:
1) Heat the olive oil over medium-high heat in a Dutch Oven, or a heavy bottomed pan with high sides, and add the onion.
2) After the onion has softened, add the tuna and stir until it is spread evenly across the bottom of the pan.
3) While the tuna begins to cook, grind the white pepper in a pepper mill or mortar and pestle:

4) Add the white pepper, smoked paprika and hot pepper flakes to the pan and stir to incorporate. When your tuna looks like this, you are ready for step 5:

5) Add a cup and a half of water and the vinegar to the pot and turn the heat to high. Bring to a boil, add the cous cous, and bring back to a boil, which should take just a matter of seconds. Cover the pot, turn off the heat, and set a timer for 7 minutes. Wait, anxiously, as the aromas tempt you:

6) Meanwhile, grate your cheese...as much as you see fit:

7) After 7 minutes are up, remove the pot and inspect. The cous cous will have completely absorbed the liquid, and with it all that flavor. Plate it, top with cheese, and serve immediately, and enjoy!

If you make this with any alterations, please post your ideas. Thank you!

Beer and Cheese Recap: Sly Fox, Part 2

2010-05-28T09:09:00.010-05:00

Last night we had the very distinct pleasure of having the Beer Lass herself, Suzanne Woods, join us to present Sly Fox beers. Sly Fox is (re)pioneering beers in cans, and Suzy was showing off four of them last night. Lets get to it.

Royal Weisse with Queso Leonora: A traditional, Bavarian-style wheat beer made with German malts and hops, the Royal Weisse is unfiltered, bready and lemony. We opted for a traditional pairing of fresh goat cheese, and Leonora was singing tonight. Wonderfully dense but still fluffy, oozy beneath the rind and in peak condition, its bright, citric notes met our standard criteria for starting a tasting.

Phoenix Pale Ale with Unterwasser: Made with American malts and hops, this Pale Ale is bold, medium bodied and slightly spicy. We wanted to give it a solid base to play on, and few cheeses are heartier than Gruyere. So we showed off one of our newest cheeses, the Unterwasser, which is a small-format, small-production Gruyere from Toggenburg, Germany. Its rich, earthy and hazelnut undertones established a firm foundation on top of which the beer nimbly danced. Opposites attracting, for sure, but attracting none the less.

Pikeland Pils with Hooligan: A light-bodied, dry German Pilsner, the Pikeland Pils is crisp and refreshing, so we could have used it as an intermezzo of sorts. Instead, we matched it with Cato Corner Farm's Hooligan, a beefy, powerful cheese that smells like the feet of angels. Miraculously, the Pilsner was able to shine through the cracks of the potentially-overwhelming Hooligan, and they balanced each other well.

113 IPA with Keen's Farmhouse Cheddar: The 113 on the label represents both the Route where you can find the Phoenixville location and, more importantly for tasting purposes, the IBUs. It is bold, but, unlike some IPAs, very balanced. So we were left with little choice but to pair it with our bold-yet-balanced farmhouse Cheddar. Made to the style of the original Cheddars from the mid-18th century, the Keens is big in flavor but rarely sharp. More earthy, complex and deep with a long, lingering finish. IPAs and Farmhouse Cheddars really are made for each other.

Incubus with Stichelton: At 10.3% abv, this Belgian Tripel is not to be taken lightly. It is brewed with German malts and invert sugars, however, so there is a sweetness to it that called to us: "Stichelton...Stichelton..." it called. We obliged. This raw milk Stilton from Nottinghamshire, England is equally bold, with earthy, near dirty notes and a lot of bluing. But of all its characteristics, the its saltiness is what really sold us on this pairing. The contrast of the salt and the sweetness of the beer really tied everything together and quenched our appetite.

Olive Oil and Parmigiano Gelato with Balsamic-Macerated Strawberries

2010-05-27T08:57:00.013-05:00

by Ian Peacock

For some, the start of summer signifies water ice, ice cream and gelato season and the ice cream maker comes out of the closet and onto the counter. If you’re like me, however, the ice cream maker spins all year round as we seek to incorporate the best of seasonal ingredients into a frozen dessert.

Long after the summer ends, sweet potato and pumpkin turns to peppermint and gingerbread as fall bleeds into winter and the flavor rolls on. In spring, much as the air grows sweeter and the vegetation grows more lush, so do the flavors that we seek in our kitchens - hearty is replaced with lighter fare as we break the chains of comfort foods and go for bold and refreshing.

The following recipe awakens the tongue as a brisk and bracing aftershave awakens the face. Some of the ingredients have been sourced from local producers. The milk and cream comes to us from Trickling Springs Dairy. Farm fresh eggs and strawberries are also used. The Parmigiano comes from the inimitable Giorgio Cravero; the vinegar from Fattoria Etense in Modena; the Arbusana olive oil comes to us from the Olave’ company in Chile and is used for its sweet banana and pineapple notes. Here, the local tastes of spring mingle with the terroir of Italy and Chile to create a sensation that can only be created on one common ground - our kitchens! This recipe is quick and easy to follow and I hope that you enjoy it as much as I do.

Yields 2 pints

For the gelato

Ingredients:
6 egg yolks
1 cup sugar
¾ cup Arbusana Olive Oil by Olave´
3 cups whole milk
1 cup heavy cream
⅓ cup grated Parmigiano Reggiano

Preparation:
Combine the egg yolks and sugar in the bowl of an electric mixer. Use the whip attachment to beat them for 5 min on medium speed, or until the mixture is thick and very pale and forms a ribbon when the whip is lifted. Continue beating and drizzle in the olive oil; beat for 2 more minutes.

Add the milk and cream and continue to beat until all ingredients are combined.

Freeze in ice cream maker according to manufacturer’s instructions.

During the last five minutes of freezing, sprinkle in the cheese.

For the Sauce

Ingredients:
2 pints organic strawberries, wiped with a damp cloth, hulled and sliced
1/2 cup raw honey
1/4 cup Balsamic Vinegar
Mint sprigs for garnish

Preparation:
Place berries in a small mixing bowl with honey and toss gently.
Cover and allow berries to macerate for at least two hours, stirring occasionally. Traditionally, the berries are not refrigerated, but it’s fine to do so. A thick, ruby red syrup will form as the berries sit. When ready to serve, add the balsamic vinegar, and stir. If you like, add several chopped mint leaves to the berries; otherwise just garnish them with whole mint sprigs.

To Plate

Place 3 scoops of gelato in an ice cream dish. Top with strawberries. Garnish with fresh mint leaf.

6 Cheese Spread Secrets

2010-05-26T15:44:00.009-05:00

by Rebecca Brumberg

Di Bruno Bros. cheese spreads are the ultimate snack on our imported Crostini, with an artisan crusty bread, or smeared on a chicken sandwich. But of course you know this already. What you may not know is that our cheese spreads can take almost any sandwich, pasta, or dinner recipe to new heights, and we are going to tell you how. Here are six secret ways that chefs use our Di Bruno Bros. handmade cheese spreads to kick up their recipes, just in time for your Memorial Day extravaganza.

Torcetti Pasta Salad
Pasta salad is always an expected addition to any BBQ celebration. One of our cheese spread secrets is that our chefs use the garlic and herb spread as a base for pasta sauces. We like to sauté chopped asparagus and bell pepper with salt and pepper, and then over low heat, add the Handmade Garlic & Herb Spread and cook it down with whole milk. Once cooled, you can create a truly gourmet pasta salad by tossing it with Bartolini Torcetti Pasta, a generous splash of Di Bruno Homemade Red Wine Vinegar , slivered Ham (try this Gran Biscotto or your personal favorite) , and some good quality Mayonnaise. This one is sure to impress your guests!

Di Bruno Café Burger
At our Upstairs @ Di Bruno Café, Philadelphians gather every day on their lunch hour for an all too brief brush with genuine Italian hospitality. After the morning coffee wears off, a café burger experience is one of the few things that can cure a case of “the Mondays”. Our chefs take a ¼ lb. patty of Angus beef, perfectly grilled, on a Challah roll and top it with pickled tomatoes, Spanish onion, bacon, and most importantly, our Di Bruno Gorgonzola Spread.

PLT sandwich
What could be better than a B.L.T? Its Italian sister sandwich; the P.L.T! This beautiful sandwich combines Pancetta Italian Bacon, fresh and crunchy Romaine Lettuce, and thinly sliced tomatoes on crusty bread smeared with a generous portion of our Garlic and Chive Handmade Cheese Spread and some fresh cracked black pepper. You may never use mayonnaise again!

Spicy Mac & Cheese
Sometimes a dose of comfort food is the best medicine for a rough day. Why not kick up your favorite Mac & Cheese recipe with a few heaping spoonfuls of our Handmade Abbruzze Cheese Spread and then top it off with some freshly grated Pecorino Romano? Give an old favorite a new finish with this spicy fix.

Beef Brisket Sandwich
For your Memorial Day after-party, if you find yourself with leftover Beef Brisket or Flank Steak, do as our chefs do and top beef sandwiches with our Handmade Bacon & Horseradish Spread. We recommend slicing your leftovers thinly, piling them high on a delicious crusty roll, and topping this sandwich with caramelized onions and our Peppadew Peppers for an outrageous delight.

Mozzarella, Tomato & Pesto
This incredible sandwich shines for its simplicity. What could be better than fresh Mozzarella and Tomatoes? Fresh Mozzarella and Tomatoes with Di Bruno Bros. Handmade Pesto Spread and Black Label Prosciutto di Parma! Our Fresh Mozzarella is made in house daily, and its soft and rich creaminess is unrivaled by store bought Mozzarella. Add the prosciutto, tomatoes and Pesto Spread, plus some sea salt and cracked pepper, and pile onto your favorite bread for the ultimate sandwich. We love it on Foccacia.

Beer and Cheese Recap: Victory Brewing, Part 2

2010-05-26T09:47:00.006-05:00

Wednesday night we were happy to have Victory Brewing join us for a second time. Pete was good enough to volunteer his time and pour some outrageously good beer, and we came up with some pretty rocking pairings. Lets get to it!

Whirlwind Witbier with Andante Dairy Largo: Whirlwind is made with an imported Belgian yeast that provides great vibrancy and flavor. It is spicy, sweet and hearty all at once, without overwhelming the palate, a unique combination. We bypassed the expected fresh and tangy goat cheese for a true gem: Andante Dairy's Largo. Largo is a small-batch, small-format triple cream made by Soyoung Scanlan in San Francisco. As the curds set, a small amount of creme fraiche, also made by Soyoung, is added, giving the finished product a delightfully tart and bright finish. Together, the beer and cheese were perky and attention-grabbing, a great way to start a pairing.

Helios Ale with Red Cat: Helios is a bottle-conditioned Saison Style that is earthy, peppery and yet bright and lemony. Its substantial strength forced us to go with something beefy and washed-rind, and the Red Cat was just impossible to resist. Made by Sue Miller in Birchrunville, PA, it has a formidable backbone despite its soft, pudgy texture. The perfect balance of delicate undertones and overall strength, it could stand up to Helios' 7.5% abv and still play nicely with the pepper and lemon notes.

Golden Monkey with Strathdon Blue: One of the most beloved beers in the Victory line, Golden Monkey is fruity, herbaceous and has a tremendous, rich viscosity, which led us to believe that, like Sauternes, it would pair with a slightly salty blue. We picked Strathdon because it is made right on the coast of northeastern Scotland, and as it ages the salty North Sea breeze envelops it and enriches its flavor. The sea salt is complimented by notes of grasses and oysters, giving a great overall impression of the coast. The sweetness of the beer and saltiness of Strathdon matched perfectly, just like Roquefort and Sauternes.

Kings and Queens of the Grill

2010-05-25T13:35:00.008-05:00

Point Reyes Blue Burgers, Mortadella-Robiola Bites, Grilled Flatbreads with Italian Sausage, Mozzarella, & Tomatoes

by Rebecca Brumberg & Jamie Hoffman

Memorial Day is a grilling holiday by nature. Family, friends and neighbors gather outside to celebrate freedom and our great nation by feasting in the sunshine! We gathered some of our favorite recipes with a fresh twist to help you enjoy this food-friendly holiday in a new and exciting way. Sure, everyone can cook regular burgers and dogs, but with these recipes you will not only turn out big smiles, but also write yourself into the history books as King or Queen of the grill! Click through for our Point Reyes Blue Burgers, Mortadella-Robiola Bites, and Grilled Flatbreads with Italian Sausage, Mozzarella & Tomato.

Point Reyes Blue Burgers

A good burger can often be defined by its bun and cheese selections. We recommend finding a nice crusty artisan roll instead of a traditional burger bun. Point Reyes is our favorite blue cheese this season, and we like it piled on thick.

Directions

1. Preheat grill to high

2. Combine the ground meat and onions (optional) in a large bowl and add a generous amount of salt and pepper. Divide the mixture into 8 ¼ pound burgers.

3. Grill burgers 4 minutes on each side for medium rare temperature, or longer for your preferred temperature.

4. During the last 2 minutes of cooking add 2 oz. of Point Reyes Blue to each burger.

5. Place the burger on a roll and top with your favorite burger toppings.

Ingredients

2 lbs ground chuck

½ cup Vidalia onions, diced small (optional)

8 artisan hamburger buns

1 lb Point Reyes Blue Cheese

Salt and pepper

* Di Bruno Bros. suggested products

Mortadella-Robiola Bites

These tasty treats are a perfect party starter, and will surely occupy your guests while the burgers are cooking. This is a fantastic pairing inspired by Mario Batali; a soft creamy cheese melted inside a purse of smoky and spicy meat! Mangia Bene!

Directions

1. Preheat grill to high temperature

2. Lay out the Mortadella slices on a cuttingboard.

3. Evenly spoon all of the Robiola over the Mortadella slices.

4. Top half of the slices with sundried tomato slivers; top the other half of the slices with 1 tsp of the Bellei Fig Jam.

5. Wrap the Mortadella around the toppings and secure with toothpicks.

6. Grill the bites for 1 minute on each side, until the meat is lightly charred.

7. Serve immediately. We like to enjoy these with antipasti like our homemade marinated mushrooms and roasted red peppers.

Ingredients

1 lb. of Di Bruno Bros. sliced Mortadella

2 packages of La Robiola Osella

6 Di Bruno Marinated Sun-Dried Tomatoes, slivered

1 jar Bellei Fig Jam with Balsamic Vinegar of Modena

toothpicks

* Di Bruno Bros. suggested products

This recipe makes approximately 12 bites. For double portions just double the Mortadella and Robiola, you will have leftover Jam and Sun-Dried Tomatoes from a single batch.

Grilled Flatbread with Italian Sausage, Mozzarella & Tomatoes

We guarantee your friends will love this cool, light and summery grilled flatbread, which is essentially a sophisticated and deconstructed version of pizza, a traditional all-time party food favorite.

Directions

1. Preheat grill to high and brush the grates with oil to prevent sticking.

2. Grill the Hot or Sweet Italian Sausages until cooked through, turning with tongs, then set aside.

3. Prepare the rest of the topping by tossing the following in a mixing bowl: the chopped tomatoes, garlic, basil, torn Mozzarella, shaved Parmigiano Reggiano Vecchio, salt and pepper. Crumble in the Hot or Sweet Italian Sausages. Add the fresh Arugula or Rocket leaves. Drizzle with Di Bruno Bros. Extra Virgin Olive Oil. Toss to mix.

4. Turn the grill to medium, and brush the flatbreads or pizza dough with Di Bruno Bros. Extra Virgin Olive Oil.

5. Grill the flatbreads or pizza dough 1-2 minutes per side, until the bread is warm and grillmarked on both sides; remove from grill to serving plate.

6. Spread the topping mixture evenly over the flatbreads and serve.

Ingredients

1 package of artisan flatbreads (or pizza crusts if flatbread is unavailable)

2 pounds hot or sweet Italian sausage

2 balls Di Bruno Bros. Fresh Mozzarella torn into bite sized pieces

1 lb. Parmigiano Reggiano Vecchio, shaved with a cheese slicer or peeler

Di Bruno Bros. Extra Virgin Olive Oil

3 large tomatoes, chopped

2 cloves garlic, minced

1 bunch of fresh basil, torn

1 bunch of fresh Arugula or Rocket (washed and dried)

Salt and fresh ground pepper

* Di Bruno Bros. suggested products

Know How to Pick 'Em! The older the better.

2010-05-25T11:36:00.009-05:00

by Rebecca Brumberg

Great cheeses always make a memorable party, and so does beautiful weather; but when entertaining in the spring heat, these two factors can put your party on a collision course set for cheesy disaster! With Memorial Day right around the corner, we decided to ask our cheesemongers at Di Bruno Bros. to recommend the best cheeses for outdoor entertaining, so when it comes to your party, you know how to pick ‘em!

“The older, the better!” is the advice from our cheesemongers at the Di Bruno Bros. Italian Market store. The explanation behind this catchy phrase is that older cheeses have already lost their moisture in the cheese making process, during which milk solids (curds) and liquids (whey) are separated. Curds that are designated for hard cheeses are cut into very tiny pieces before they are molded and firmly pressed, which releases even more moisture, and creates a firmer cheese, which loses even more moisture as it ages. Soft cheeses are handled in larger pieces and gently pressed, and only aged for a month or two, which explains why they would sweat out their moisture on a hot day when left on a cheese plate. Firmer, dryer cheeses are aged from 3 months to 3 years, and can absolutely hold their own on a warm spring day.

We recommend trying our 5 year gouda, this extra aged cheese has incredible flavor with hints of butterscotch and caramel, plus outstanding texture;

Pecorino Ginepro, an Italian sheep’s milk cheese rubbed with balsamic vinegar and juniper for a nutty and herby sweetness;

and Parmigiano Reggiano Vecchio, a classic choice with a perfectly crumbly texture that pairs well with red wines and amber beers.

Most often our cheesemongers are asked how to serve the cheeses; we recommend pairing these three cheeses with crusty bread; a drizzle of Balsamico Suite, one of our favorite 10 year aged vinegars; and the Di Bruno customer favorite, our homemade Honey Roasted Pecans.

Beer and Cheese Recap: Left Hand Brewing Company

2010-05-18T11:05:00.007-05:00

Last night we reached a bit beyond the "local" theme of our Happy Hour to Longmont, Colorado, home of Left Hand Brewing. Thanks to Dan for braving Flyer's traffic to get down here and sample some high-quality libations. Here is what we did with them:

Sawtooth Ale with Trugole: This American-Style ESB is nutty, caramely with balanced, earthy hops. Light-bodied but complex in flavor, it could have paired with a vast number of cheeses, but Trugole stood out. Made in Veneto, Italy, it is strikingly similar to young Asiago, but with more grassiness and bite. The interplay between beer and cheese was fresh and vibrant, energetically perking up the taste buds for all that was to ensue.

Juju Ginger with Queso de Mano: Juju is very light in body but big in refreshment. As the name might suggest, it is all about the ginger, very crisp and just slightly spicy. We were just looking for an excuse to employ one of the fine cheeses from Haystack Mountain Goat Dairy, Left Hand's neighbor in Longmont Colorado. Queso de Mano (Cheese by Hand), is in the style of Manchego but made with rich, mountain goat milk instead of sheep milk. The notes of citrus and black pepper highlight played well with the ginger in the beer. Overall it was one of our more refreshing pairings.

400 Pound Monkey with Azores: Giving credit where credit is due, Matt, one of our rising stars, came up with this unorthodox but incredibly delicious pairings. Breaking from the tradition of hop monsters and Farmhouse Cheddars, we paired this beast of an ale with the floral, sweet and just faintly piquant Azores from Portugal. We had been aging a few wheels in our caves for nearly 6 months, and the had much more backbone last night than when they first arrived. Our minds blown, we might just have to reconsider everything we have ever set in stone about beer and cheese pairings.

Milk Stout with Verde Capra: One of the best examples of one of our favorite styles, this Stout won the 2006 and 2008 World Cup of Beer Gold Medals in the Sweet Stout category. The traditional pairing for a sweet, roasted beer like this is Stilton, but we through our guests a curve ball with Verde Capra, a goat milk Gorgonzola from Lombardy, Italy. Relatively young, the cheese gives definitive notes of fresh cream paired with the lactose in the beer to create a rich base. Atop this foundation played a complex mix of vegetation, grapefruit, mold and roasted malts. Like a double helix, these flavors were at one moment extreme and at the next in perfect sync. The finish, though, was warming and satisfying.

Join us Wednesday the 19th when Bill Covaleski of Victory joins us to share his craft.

Fresh from Brazil, U 4 Shrimp At 1730 Chestnut

2010-05-11T09:24:00.002-05:00

by Jason Ruch

While most shrimp may be small, our fresh, head on u4 (under 4 per pound) shrimp are huge in size and appeal .These deliciously clean and crisp tasting crustaceans can be served hot or cold and are the most popular seafood in the United States, next to canned tuna.

Unlike their close relative, lobsters and crayfish, shrimp are swimmers rather than crawlers. They use the swimmerets on their abdomens to swim forward and their tail to move backward. A wonderfully nutritious alternative to meat proteins, the firm, translucent, flesh of raw shrimp is low in calories and saturated fat.
You may prepare these giant shrimp in many different ways. Here is a simple and tasty way that I like to do them.

Ingredients
4 tablespoons unsalted good quality butter
8 head-on very large U4 shrimp
2 tablespoons ginger, peeled and minced
1 tablespoon garlic, peeled and minced
Lemon zest from 1 lemon
1 cup Thai basil, whole leaves
2 blood oranges or tangerines, peeled and cut into 1/2-inch dice
Sea salt
Black pepper
1/4 cup scallions, sliced thin on a bias
8 each lettuce cups, from Boston lettuce

Directions
In a large sauté pan over medium low heat, add the butter. When hot, add the shrimp, raise the temperature to medium and cook for 2-3 minutes. Add the ginger and garlic and cook 1 more minute. Add the zest and Thai basil, season with salt and pepper. Cook for about 3-4 minutes or until the shrimp are just cooked through. Add the oranges and scallions. Remove from the heat and place in lettuce cups.

Stop on down and visit our seafood department at Rittenhouse Square and pick up some of these giant beauties. We also have a great selection of rubs and marinades that would pair with these shrimp perfectly. As always, all of our seafood is delivered fresh 6 days a week.

Beer and Cheese Recap: Lancaster Brewing Company

2010-04-30T07:22:00.004-05:00

Many thanks to Peter "Bear" Brett for coming by on short notice to represent Lancaster Brewing Company on Wednesday. If you don't know Bear, come by next week when he will be helping out Roy Pitz Brewing. He is a joy of a human being, and is chocked full of knowledge and a willingness to share it. Here is what we came up with:

Strawberry Wheat with Truffle Tremor: Strawberry Wheat is Lancaster's second best selling beer after the Milk Stout, and it is easy to see why. Crisp, light and refreshing, it is perfect for Spring, just like fresh and tangy goat cheese. The lemony notes of both cheese and beer conversed fluently, while the strawberry and truffle notes provided an interesting dichotomy of sweet fruit and musty earth.

Amish Four Grain Pale Ale with Vacherin Fribourgeois: A complex and hearty Ale, the Four Grain demands a similarly formidably cheese to play with. We found the rich, beefy, soul-warming Vacherin Fribourgeois to make perfect sense. Together, it was like roast beef and mashed potatoes, a hungry-man meal reduced to one bite and one sip.

Hop Hog with Mature Montgomery's Cheddar: For an IPA, the Hop Hog is surprisingly balanced with a significant amount of roasted malts, making it bitter but also pleasantly sweet. Montgomery's Cheddar, which has had nearly every achievable honor bestowed upon it, is wonderfully complex, earthy, grassy and sharp with notes of horseradish. This we a lush, elegant pairing where you might expect all hop and bite. One of our favorite examples of IPA and Cheddar in a long while.

Milk Stout with Bayley Hazen Blue: Far and away Lancaster's most popular beer, this Milk Stout is made with lactose and chocolate, so it is best enjoyed as a dessert beer. Bayley Hazen is teeming with note of chocolate itself, but also roasted peanuts and a good amount of salt, which served to amplify the sweetness of the beer. It could be though of as the beer and cheese equivalent of Stilton and Port, only better.

As I mentioned, it will be Roy Pitz here next Wednesday. This is a relatively young company, but their ability is unquestioned and their beers will wow you. Please stop by, and bring all your friends.

Breakfast for Dinner

2010-04-29T13:13:00.008-05:00

by Melanie Fortino

It is a shame that such a wonderful meal as breakfast gets shoved into that tiny space of time between getting up and running out the door to work. To address this meal injustice we have in our home an event called “breakfast for dinner.” This allows us to appreciate the deliciousness of the morning meal in a relaxed evening setting when we have time to really enjoy it. Sometimes it is blueberry pancakes; other times we make potatoes and eggs. But this evening we indulged in one of my favorite breakfast-dinners: Build your own bagel!

Since I spend my day playing in the Cheese Department of our Rittenhouse location, there isn’t time to run far afield gathering all the necessary components – thank goodness everything I need for this meal is right here.

First stop: the bread section of our Coffee Bar for bagels. Usually I will pick up an everything and a sesame. After a chat with Adrienne who knows a bit about what’s what in the bread section, I walked away with an additional flavor – jalapeno! “Not too spicy and a good flavor,” she said. And she was right.

To make a bagel into a meal it needs its accompaniments. Walking a few short yards to our Produce section, I pick up an Avocado (still at a great price of only 99¢ each) that is perfect for eating tonight and another that I can hold onto for a few days to ripen. I like to judge how ripe they are, not by their softness, but how the stem has started to pull away from the leathery skin. Nearby and not to be passed up was a bright vine tomato and a shallot. I prefer a shallot to the traditional purple onion as it tends to be sweeter and just the right size for a bagel or two.

Next I make a quick stop at my Cheese home-base for the necessary cream cheese. The all-natural Gina Marie brand we carry is good stuff and will work nicely. Now I’m ready for the really fun part: Salmon!

There are many choices for cured and smoked fish to distract me including whitefish and herring so I have to stay focused. If I was in a hurry I could grab a package of River & Glen Smoked Salmon already sliced for me and ready to go.

But I prefer going to the charcuterie and fish area to watch the skilled people working there carefully carve the beautiful, watermelon-pink sides of salmon. It takes practice and not every place you go will slice it fresh for you - which is another reason why buying my smoked salmon this way is special. Plus I get to ask Curt which one he recommends and why. He has never steered me wrong, so when he suggests something I go for it. Today he tells me that the Scottish Salmon is very nice so that’s what I get.

After watching Curt slice and wrap the centerpiece for my dinner, all I need to do is turn around to pick up a jar of capers and I’m set!

Preparation is easy: some knife work to get my produce ready to go, some light toasting of the bagels, and everything goes out to the table for an easy, social, build-your-own feast! We round it out with a nice salad and, because this is dinner, we substitute wine for coffee – yet another bonus of the breakfast for dinner concept. Cheers!

Beer and Cheese Recap: Iron Hill Brewery

2010-04-22T11:57:00.010-05:00

How fortunate are we? Iron Hill, winner of Best Large Brewpub at the World Beer Cup in Chicago last week, joined us last night to sample some of the beers that helped them claim the award. Two rather unconventional pairings were featured, but everything worked, and as usual, a good time was had by all.

German Pilsener with Taleggio: Thanks to certain companies that have the finances to advertise during the Super Bowl, many of us associate "Pilsner" with beer-flavored water. This craft version, filtered less than 5 hours before the tasting, is a true example of the style. Earthy and crisp with good hops, it had just enough spice that a rich, dense cheese was needed for balance. While Taleggio is always tasty, our current batch is as prime as ever. Oozing, pudgy, sweet and pungent, it proved to be the perfect bed in which the Pilsener could nestle.

Oatmeal Stout with Ogleshield: We have found that Stouts have two terrific, near fail-safe pairings. Goudas, with their sweet, butterscotch notes, always play well with the malts in Stouts. And most blue cheeses, with their pronounced saltiness, can elevate the sweetness in Stouts, creating exemplary dessert pairings. But tonight, we opted to play against the roasted coffee and oatmeal so prevalent in this beer. Ogleshield is a staff favorite filled with sentimental value. We were the first store in the United States to stock it, and continue to be one of a small handful of retailers that offers it continually. The British response to Raclette and Fontina, it is just slightly potent with grassy aromas and the distinct flavor of roasted peanuts. It brought out unexpected qualities in the Stout, and the result was more warming and hearty than sweet and dessert-worthy.

Belgian Triple with Tumin Rutulin: Our regulars know that goat cheeses are a great way to start a pairing. Their tart, citrusy tones awaken our palates and leave us salivating for more. But tonight, we concluded with this unorthodox-yet-convincing pairing of two seemingly incompatible components. At 8.5%, the Triple is much stronger than your typical goat cheese pairing, but it was abundant in apples and pears and, most importantly, yeast. This bread-like quality always screams for fresh cheese, but we could not pick some mild-mannered chevre for fear that it would be overrun. Hello, Rutulin. While its tang will assure any taster that it is indeed a goat cheese, Rutulin acquires depth and complexion through an extended maturation and a roll in Herbs de Provence. There was concern that putting these two on the same palate would result in a bitter, alkaline clash, but instead, they embraced and bonded. The interplay between apples, pears, lemons, breads and herbs was delightful, and proof that exploring new paths can sometimes be delicious!

Next week we will be hosting Angela from Lancaster Brewing Company. Please stop by and see what she has to offer.

Steak-Out Saturdays at Rittenhouse

2010-04-20T14:04:00.003-05:00

by Jason Ruch

Here at Di Bruno Bros. on Chestnut, we like to celebrate a little something called “Steak-Out Saturday” the first Saturday of every month. What is this special day? To put it simply, we select a steak of the month and offer it to customers as a buy-2-get-1-free deal. With the grilling season upon us, this past weekend was our biggest Steak-Out of the year.

Last month we featured the New York Strip Steak. Not a chef? Cooking the NY Strip is easier than you think. Here is our favorite way to do this steak on the
grill:

Fire up your grill on high for at least 15 minutes until it reaches its hottest point (about 450˚), this is important for searing the outside of your steak. Place your steak on the grill, wait 5 minutes and flip the steak. You are looking for the outside to become very dark in color, but not charred. Once both sides are seared, move the steak to a surface of the grill that is not as hot as the main cooking surface and continue to grill at this lower temperature for another couple of minutes. If you have a lid on your grill, you can close the lid and shorten the time per side to 4 minutes for the searing process. Do not flip more than once. Remove the steak from the grill, place a half of a tablespoon of butter on each steak and let sit for 5 minutes, or, for the adventurous cooks, Di Bruno Bros. offers a wide selection of spices and marinades from across the globe that would pair great with any steak.

The next “Steak-Out” will happen on Saturday, May 1st, so be sure to stop in and see which steak will make the cut!

Beer and Cheese Recap: Troegs

2010-04-15T12:12:00.006-05:00

When a company as reputable as Troegs comes to do a tasting, you can anticipate a great variety of high-quality beers. But last night, Nick hooked us up with the Scratch #27, a beer that is exclusive to the brewery and rarely found outside Harrisburg. It served as one half of our most surprising pairing to date, so we saved it for last. Our first two pairings were not too shabby, though. They were:

Hopback Amber Ale with Keens Farmhouse Cheddar: Troegs' flagship beer, the Hopback gets its name from the machine used in the brewing process, which infuses the beer with an amplified amount of spicy, floral hops. Aromatic, creamy and bold, the strength of the hops is balanced with caramel malts for a touch of sweetness. While we tried several cheeses with it, we all knew right away that Keens would be ideal. The sharpest of our Artisan Somerset Cheddars, it had enough bite to stand up to the hoppiness, but also offered some earthy tones and blue-veined funk to play with the sweet malts. Ideal.

Troegenator Double Bock with Abbaye de Bellocq: Double Bock is a trappist style that was invented by the Monks to drink during periods of fasting. Its made with elevated amounts of malts and nutirents, and the Monks would drink this "liquid bread" to compensate for their lack of food. We paired it with Abbaye de Bellocq, a mild, olivey and earthy sheep milk cheese made in a monestary in the French Basque for centuries. It works in a historical context, but is truly satisfying in the present day.

Scratch #27 with Red Hawk: The Scratch series is a line of beers that were never bottled and labeled to be sold throughout the country, but were so loved by the brewers that they produce them in small batches and sell them only at the brewery. They are hard to find without having someone "in the know." Scratch #27 is a Chocolate Stout, made with cocoa nibs and lactose. It is rich an chocolatey with notes of toast and vanilla. While conventional wisdom would suggest a smooth blue like Colston Bassett Stilton, Zeke suggested the peanuty, washed-rind triple-cream Red Hawk from California. As the chocolate and peanut intertwined in our mouths, we knew we had discovered the beer and cheese equivolent of Snickers. Simply stunning, and our guests unanimously proclaimed it to be the finest pairing of the night.

Please join us next week when Chris from Iron Hill will be bringing by several beers from his stunning repetoire. Celebrate with them as they were just named Large Brewpub of the Year at World Beer Cup in Chicago.

The King of Kings: Wild New Zealand King Salmon

2010-04-14T15:21:00.003-05:00

by Jason Ruch

For all you salmon lovers, the Di Bruno Bros. Seafood Department now offers high quality, fully sustainable, wild King Salmon fillets. These fish come directly from New Zealand, which we receive several times a week. Not to be confused with the Alaskan King, these salmon from “down under” run all year-round and feast on a variety of South Pacific plants and shellfish. Due to their unique diets and geographical location, these fish have superior flavor and texture, in comparison to other wild salmon.

From home kitchens to 5 star restaurants, this salmon is quickly becoming a staple in the seafood pantheon. One of the most frequent questions that we get is how to prepare such a gorgeous fillet. After sifting through tons of recipes, we actually chose one that was brought to us by one of our long-time customers. She was thrilled to share her secret recipe with us and with all of you out there in the blogosphere:

Chipotle Lime Salmon

Ingredients:
1 lb New Zealand King salmon, cut into 2 fillets
2 limes, sliced in half
2 tablespoons of olive oil
1 tsp Di Bruno Bros. chipotle powder
1 tsp grey sea salt
4 glasses of red wine

Process:
1. Preheat oven to 475°, enjoy one glass of wine for yourself
2. Pat fillets dry and place on a metal baking sheet
3. Rub each fillet with olive oil, enjoy second glass of wine
4. Squeeze the juice from one lime onto each fillet
5. Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
6. Place salmon in oven and cook for 8 minutes. During this time, feel free to have your third glass of wine.
7. Once done, let sit for a few minutes and serve. Enjoy with another glass of red wine!

We’ve tried this, and it was a total hit. For any other customers who celebrate food as much as we do, feel free to pop on in and share your tips or recipes. They might just make it to the blog!

Gilda's Biscotti

2010-04-13T08:26:00.001-05:00

by Dan Taylor

We here at DiBruno Brothers always take great pride in bringing quality, not-so-typical products into our line, and offering them to our very valued customers. When it comes to biscotti, the delicious, crisp traditional Italian cookie, we make no exceptions. This is why Gilda’s Biscotti is a very important part of our desert category.

Gilda’s not only preserves the old style of baking, using only wholesome ingredients in small batches, but they do it exceptionally well! With each bag of Gilda’s biscotti, you can expect the finest product, perfect to accompany your coffee in the morning, or even accommodate your late night food cravings.

Gilda Doganeiro, formerly the pastry chef at the Four Seasons Hotel, began the workings of her company in 1996, when she realized there was not a proper, traditional biscotti to accompany the rising coffee culture in Philadelphia. She began by supplying the owners of La Colombe (another DiBruno Bros. favorite) with biscotti in exchange for free espresso!
Since then, her company has expanded to supply over a dozen different businesses, as well as her own shop in Salem, NJ, open every Saturday as a treat to fans of all things Biscotti (as well as some other tasty treats.)

Gilda’s offers a variety of 8 different types of Biscotti, all of which have something special to bring to the table. There is Vanilla Bean, Almond Anise, Chocolate Hazelnut, Chocolate Espresso, Cherry Pistachio (my personal favorite), Lemon Fig, Candied Orange Almond, and if you can’t decide between any of those, the “Dad’s Midnight Stash”, which is a combination of all 7!

On top of supplying a product that we are proud to sell in our stores, it is also a great pleasure dealing with Gilda. The amount of care she puts into her company is prevalent in the wonderful business relationship we have created.

For more information on Gilda’s, please visit http://www.gildasbiscotti.com.

Beer and Cheese Pairings annunced through May!

2010-04-09T14:45:00.003-05:00

Our free beer and cheese Happy Hour on Wednesday nights from 5-8pm are now scheduled through the end of May. 9th Street location only. Thank you to all our enthusiastic brewers and representatives who will be joining us. Here they are:

April 14th: Nick from Troegs Brewery
April 21st: Chris from Iron Hill
April 28th: Angela from Lancaster Brewing Company
May 5th: Ryan from Roy Pitz
May 12th: Dan from Left Hand
May 19th: Bill from Victory
May 26th: Suzanne from Sly Fox

Again, these tastings are free and all purchases are 10% off during Happy Hour, so find a way to get down here. And bring your friends!

Beer and Cheese Recap: The Foodery

2010-04-08T07:27:00.006-05:00

This week Glen and the boys from The Foodery (see pic) came by with four Spring seasonals to sample to our loyal customers. While you might interpret this as four wheat beers, each variety was distinctly different; their only uniting characteristic was that they were all delicious.

Agave Wheat with Ewephoria: From Breckenridge Brewery in Colorado, this wheat beer is amplified with a touch of sweet agave nectar. It is unfiltered, and one of the cloudiest wheat beers I have seen. We craved something sweet to match the agave but not too complex because we like to start out light. Ewephoria, a sheep milk Gouda and member of the Elite 8 in our March Madness of Cheese, was spot on. The sheep that give their milk to this cheese feed in a nature reserve, assuring a clean, milky flavor studded with accents of grasses and flowers. Combined with the wheat and citrus notes of the beer, Ewephoria was a refreshing, palate-awakening way to start our tasting.

Jack D'Or with Tuma Persa: From Pretty Things Beer and Ale Project, a brewery in Massachusetts that obliterates the idea of "beer styles," Jack D'Or is best described as a Saison with a ton of hops. Spicy and bold with ample, succulent bitterness, this beer demanded a sharp cheese to play with. Tuma Persa is your Huckleberry. An extra sharp cousin of Provolone made by Salvatore Passalacqua in Sicily, it cannot be overpowered. But, unlike most large-production Provolone, Tuma Persa is more than sharp: it is sweet and fruity and utterly delightful. Like two rabid pit bulls finding love, Tuma Persa and Jack D'Or quieted each other's bark and created something new and wholly beautiful.

Hop Rod Rye with Cabot Clothbound Cheddar: From Bear Republic in California, Hop Rod is an IPA made with Rye malts, adding an extra dimension of spice and caramel sweetness. In the tradition of IPA and Cheddar, we opted for the Cabot Clothbound. Made in the style of Artisan Somerset Cheddars, the Cabot Clothbound is made from the milk of one heard of cattle, on one farm, and matured by the geniuses at Jasper Hill Farm. Earthy and grassy with a long finish, it embodies everything that is beautiful in the world (or at least the world of cheese). Were the Hop Rod to tilt further in the hop direction, we might have picked a sharper Cheddar, but the balance between these two proved to be just right.

Duck-Rabbit Milk Stout with Point Reyes Blue: Duck-Rabbit is a small brewery in North Carolina, and they are responsible for one of the finest Milk Stouts I have tasted. Brewed with highly roasted grains and lactose ,or milk sugars, it is full-bodied and sharp but also sweet enough to be served after dinner. Conventional wisdom says to pair it with a Stilton or some less salty blue cheese, but, to mix things up, we served it with Point Reyes, a firmer, saline blue from Point Reyes Station, California. The producers claim that Point Reyes Blue has three ingredients: Raw, grass-fed cow milk, the coastal fog and the salty Pacific breeze. The sea salt accentuated the sweetness of the Milk Stout, a near candy-like combination.

Join us next week when Nick from Troegs will be here for our FREE Happy Hour. Every Wednesday, 5-8pm.

March Madness of Cheese Winner Announced

2010-04-07T07:48:00.004-05:00

Midnight Moon blew out Montgomery's Mature Cheddar in the final of Di Bruno Brothers' March Madness of Cheese yesterday. The underdog pulled off a major upset in grand fashion, taking an 11-1 lead and forcing Montgomery's to resign under the laws of the Mercy Rule. It was an appropriate way to conclude a tournament filled with surprise results. (Cheeses advanced based on customer vote; any willing customer could taste both cheeses and we would record their preference.)

The upsets began in the Blue Cheese bracket, where in the first round our Champion from 2007, Carles Roquefort, lost to the dark horse, Point Reyes Blue from California. The following day, in equally stunning fashion, Strathdon Blue, an upstart from a remote region of North-Eastern Scotland, defeated a perennial stalwart, Colston Bassett Stilton. Last year, Colston Bassett Stilton came out of the Blue bracket to make the final four, but could not achieve its previous success. In a battle of Cinderellas, Point Reyes dominated Strathdon to make the Final Four.

In the Sheep Milk bracket, Ewephoria, a sheep milk Gouda, easily knocked off the lowest seed, La Serena, to make the Elite 8. There, it would meet Moliterno, a rustic Pecorino from Sardinia, which turned heads with its first round victory over Manchego Dehesa. Ewephoria, with its sweet taste and smooth texture, easily dismissed Moliterno to claim its spot in the Final Four.

The Goat Milk bracket proved to be the most challenging, as every game came down to the wire. Midnight Moon, a medium-aged goat milk Gouda, overcame a 9-5 deficit to Valencay in the waning hours of the game and knocked down a buzzer-beater to advance. Truffle Tremor, the truffled rendition of the highly regarded Humboldt Fog, defeated the pesky upset pick Pantaleo in a hard-fought victory. The competition between the two cheeses from Cypress Grove proved fierce, but Midnight Moon held off Truffle Tremor by a narrow margin.

The most predictable bracket proved to be the Cow Milk quadrant, where Cravero Parmigiano Reggiano defeated Bergkase, a beautiful example of Gruyere from Austria. Montgomery's Mature Cheddar continued its usual dominance with a laugher over Brie de Meaux, and then over came an early challenge from Cravero to advance to the Final Four.

The two Goudas present in the Final Four met to compete in the championship game. The competition was lively, with multiple lead changes and a margin that never eclipsed two votes, but Midnight Moon prevailed, 19-17. Montgomery's Mature met firm resistance from Point Reyes Blue, which in the end failed because some people just don't like blue cheese. Remarkably, it stood tough and lost by only one vote, 12-11.

And in the end, it was Midnight Moon that took the crown and bragging rights for the remainder of 2010. We have reduced the price of our champion in celebration, so feel free to come give it a taste and let us know if you think its worth all the praise!

Beer and Cheese Recap: Rogue

2010-04-06T09:38:00.004-05:00

Sorry for the brief delay, the Easter Weekend thoroughly occupied our time. We are making it up to you, however, with our most progressive beer and cheese pairing to date. Sebbie brought some exquisite beer, as usual, including a couple we had not tasted before. Here's what went down.

Chipotle Ale with Rogue River Smokey Blue: An unconventional way to begin a tasting, but what else would you expect from a company called Rogue? Made with roasted chipotle peppers and smoked malt, the ale really perks up your taste buds. We paired it with the Smokey Blue to match the smoked malts, and they resulted in a surprisingly crisp, refreshing opening course.

Chatoe Rogue Dirtoir Black Lager with Testun di Castagne: From the Chatoe (as in Chateaux) series because it is made with hops and malts grown and harvested by Rogue, the Dirtoir is black as night but medium bodied. An unduplicated balance of earthiness and sweetness gives this ale a charm and drinkability that is truly pleasing. Testun di Castagne, like the beer, is rustic and earthy but also sweet. This complexity comes from the chestnut (castagne) leaves that are wrapped around the curds as they age. They impart a woodsy and mocha finish that balanced the Dirtoir perfectly.

Morimoto Imperial Pilsner with Asiago Stravecchio: This beer is all about the hops, with hoppy, floral aromatics and big hop bitterness. It is partially balanced with just a hint of malitness. We paired it with Asiago Stravecchio, one of a few cheeses bold enough to stand up to this hoppy beast. As is often the case with two strong halves of a pairing, the two cut eachother down to size a bit, resulting in a palatable, fruity and formidable relationship.

Chocolate Stout with Colston Bassett Stilton: When Sebbie was here two years ago to work a beer and cheese tasting up town, we came upon this creation and swore that we had never tasted anything better. Wednesday, we confirmed our oath. We contemplated switching things up just to keep things fresh, but decided that any other pairing would be inferior, and we did not want to deprive our customers of this true gastronomic pleasure. The next time you have a piece of Stilton in the fridge and you plan on serving it after dinner, skip the Port or Sherry and buy yourself a bottle of the Rogue Chocolate Stout.

This week, Glen from the Foodery will bring some hard-to-find brews to 9th Street. Be sure to come in and see what we do with them!

Gouda and Ale Soup

2010-04-06T08:52:00.003-05:00

At the Brewer's Plate on March 14th, we premiered a terrific new soup made with Beemster Gouda and Wild Devil Ale from Victory Brewing Company. Cheesy as it was, we paired it with a Philadelphia Soft Pretzel, making it the both the best cheese soup and pretzel sauce in history. After much pleading, I was able to convince Chef Joe Muldoon to release his recipe to the public. And here it is:

For half a gallon, or approximately 8 servings, you will need:

1/2lb unsalted butter
1 Spanish Onion diced
1 Red Bell Pepper diced
1 Green Bell Pepper diced
2 Cloves of Garlic diced
1 Celery Rib diced
1 750ml bottle of Wild Devil Ale
4/5 cup of Flour
2 Qts Chicken Stock
1 Pt Heavy Cream
1/2lb NY Cheddar shredded
1/2lb Beemster Classic Gouda or 3-Year Gouda shredded

Step 1: Melt butter in a pan over medium-high heat and sautee the vegetables until slightly brown, ~8 minutes.

Step 2: Deglaze with 1/4 bottle of beer and immediately begin scraping the fond on the bottom of the pan with a wooden spoon.

Step 3: Add the flour and cook until fully incorporated.

Step 4: Add chicken (or vegetable stock) and bring to a boil. It should have the appearance of heavy cream after a few minutes from its post boiling state.

Step 5: Add heavy cream and bring to a simmer. Begin to whisk and slowly incorporate N.Y. Aged cheddar and Beemster Gouda - or enough of the equal portions of both cheeses to thicken the soup to a fondue state.

Step 6: Slowly add the remaining beer to reverse the thickening process. We suggest ~ half the bottle, but add as much as you like to achieve the desired thickness.

Enjoy, and let us know what you think!

A Fee Worth Paying

2010-03-30T13:36:00.007-05:00

by Ezekial Ferguson

As you might have guessed, we here at DiBruno Brothers like family owned businesses. Another thing were really enjoy is a good cocktail. It was, therefore, a real pleasure to have the opportunity to chat up Joe Fee of Fee Brothers Bitters, a 4th generation bitter producer from Rochester, New York. Bitters are to cocktails what salt is to cooking: they add a certain Je ne sais quoi, a small dash that elevates the flavor of the entire concoction. And as far as bitters go, there is Fee Brothers, and there is everyone else.

Despite the high regard in which they are held, and although it is considered an honor just to retail their products, Joe Fee stopped by our 9th street location last week just to say thanks for our business over the last five years...that's business acumen you just don't see much of these days! Joe is the friendly face of Fee Bros. but his sister, Ellen, has been production manager for over thirty years now. As a testament to her incredible work, I recently tore through two of bottles of bitters, one cherry and one lemon, in about a month. This is no small feat, assuming you're not a professional bartender!

A plethora of Fee Brothers' Bitters grace our shelves, including Old Fashioned, Orange, Lemon, Grapefruit, Peach, Mint, Rhubarb and Aztec Chocolate. In a way, having this wide variety in our shop allows us to contribute to some of the finest drinks being shaken in the Philadelphia area, from Alba to Zahav and many in between. But there is no need to leave the house now that these bitters are available to you. So if you want a REAL martini you can easily dash some of the orange bitters into your gin and vermouth and shake up what H.L. Menken referred to as "The only American invention as perfect as a sonnet". Stop by our family business at 1730 chestnut street or 930 south 9th street and we'll introduce you to the Fee family. Also, keep an eye out for a secret, new flavor to be released this summer.

Here are some of our favorite restaurants that serve drinks with Fee Bitters:

Southwark
Restaurant Alba
James
The Pen and Pencil
Fork
Oyster House
Chick's Cafe
Apothecary
Zahav

Beer and Cheese Recap: Triumph Brewing

2010-03-25T10:06:00.004-05:00

Our Happy Hours continue to gain popularity! Last night was our busiest to date; I guess free beer and cheese is a good draw after all. Thank you very much to Jen for donating her time and beer to the celebration. And for those who could not make it, here is what you missed:

Dunkel Lager with Humboldt Fog: The texture of this Dunkel was literally striking, bouncing off the tongue with lively, bright effervescence. We wanted to play against this with a chevre, which generally are sticky and dense. Humboldt Fog is that and so much more. The texture is just what we needed, something that clings to the roof of the mouth and gets between your teeth, and awaiting the carbonation to wipe it away. And the texture of the beer played well with the tangy, lemony brightness of the Humboldt Fog. This pairing really woke up the palate and prepared us for the next pairings.

Bengal Gold IPA with Avonlea: We honestly were planning on trending away from IPA and Cheddar this week, but we did not want to deprive our customers of this beautiful new cheese from Canada. Made in the British Farmhouse tradition, meaning raw milk, cloth-bound and big, earthy flavors with a long, lingering finish. We became the first store in the nation to sell it, and it arrived just three hours before the event, so we had to celebrate. It is so new that it is not available online at the moment, but it is a veritable bargain and available at both Di Bruno locations.

Irish Dry Stout with Midnight Moon: Stout and Gouda are always a terrific pairing. However both the beer and the cheese are versatile and play well with others, so they are not as exclusive as IPA and Cheddar. Regardless, when it comes to dessert pairings, this is a classic. The Irish Stout was not as bold as some, but still offered a significant malt backbone. We opted to pair it with the Midnight Moon, a goat milk Gouda, but is it more yielding than its older, cow's milk counterparts. A milky sweetness permeated the palate, creating a unique, root beer float-esque dessert. A quality way to end the evening.

Please join us next week for a rare and special tasting of Rogue and Elysian beers. Sebbie always makes these events slightly more epic, so don't miss it!

Beer and Cheese Recap: Yards Brewing Company

2010-03-19T09:40:00.006-05:00

How fortunate that our Happy Hour just happened to fall on St. Patty's day this week! To celebrate, we included three farmhouse Irish cheeses in this week's offering.

Brawler with Spring Brook Tarentaise: Given the name "Brawler," you might expect a beer that will knock you out for the night. But this moniker was applied because it is low in alcohol (4.2%) and is good for anyone looking to "go a few rounds." Like most session beers, it is malty and full-flavored but not aggressive, so we picked a cheese with a similar profile. Tarentaise is an American version of a cheese by the same name from Savoie, France. It, too, is earthy and mild up front but develops great depth as you chew. A simple, pleasing way to start a five-course tasting.

ESA with Coolea: Yards' Extra Special Ale is a robust and hearty amber ale with a malty body and aromatic hop finish. We wanted to pair it with something sweet but not overtly dessert-ish, and Gouda fit the bill. Fortunately, we have a great one in stock from Ireland. Coolea is made by Dutch immigrants to Ireland, combining some of the best milk in the world with one of the superior cheese making techniques. Coolea has hints of hazelnuts, butterscotch and honey but is nowhere near as sweet as most of the Dutch Gouda.

Philadelphia Pale Ale with Ardrahan: Brewed with pilsner malt, Philadelphia Pale Ale is crisp and hoppy, bursting with citrus flavors and aromas, and it was just named one of the best Pale Ales in the country by the New York Times. We agree. It matched surprisingly well with Ardrahan, a funky, washed-rind Trappist style that tastes of peanuts and raw vegetables (in all the right ways). This was a perfect example of two starkly contrasting flavor profiles finding common ground and elevating each other. A wonderfully complex pairing.

India Pale Ale with Isle of Mull Cheddar: This week's rendition of IPA and Cheddar. Yards' IPA is one of our favorites, featuring citrusy, floral and spicy tones that are bold-yet-balanced. This Isle of Mull cheddar is unique. The cattle that give their milk to this cheese feed on the spent grains of a local scotch distillery. The effect of this diet is discernible in the finish, which is grapey and sweet, almost like a fortified wine.

General Washington's Tavern Porter with Gubbeen: A true Philadelphia gem, the recipe for this Porter is derived from one that George Washington created himself to help appease his soldiers. It is dark and warming with sweet molasses being the underlying flavor. We were initially thinking either a blue or a Gruyere, but opted instead for Gubbeen which, despite its starkly different production method, is texturally similar to Gruyere with similar strength. Venturing away from the norm and trying something unique turned out to be the best decision of the night. This pairing was voted the best by our guests!

Please join us next week when Jen from Triumph Brewing will join us. Wednesday from 5-8, and FREE, as always!

This Lady Ain’t Lazy!

2010-03-16T09:23:00.005-05:00

by Melanie Fortino

I love when we get shipments and deliveries to the Cheese Cave! It is like a birthday with every package. At times the boxes pile up on themselves and overflow with wheels and wheels of Beemster Goat Gouda or Parmigiano Reggiano. Other times the boxes come in quietly – like today when Lou from Receiving walked behind the counter holding a small package.

It didn’t look like much, but when opened the labels were unmistakable: these were our cheeses from Lazy Lady Farm. The present in the box this time was a batch of Oh My rounds. The hand-made aspect of these small cylinders is evident in their varying sizes, and each is carefully wrapped. What a treat!

Lazy Lady Farm is a certified organic Vermont farm that has been around since 1987 and operates off the grid using solar panels and a wind generator. Even the aging cave is geothermal. This “lazy lady” isn’t lazy at all – she tirelessly produces a wide variety of artisan cheeses. The name refers to her original pampered herd of milking goats as they had a short lactation period and, for the rest of the season, were not producing milk. I digress, but I encourage everyone to find out more about this wonderful farm.

I purchased a small round of Oh My. This young, rich brie-style cheese is made with milk from Jersey cows and enriched with cream from Butterworks Farm - Vermont’s original organic dairy.

As I start dinner, I pull the round out of the fridge so it can lose its chill in time to enjoy as desert with the sweetness of a ripe pear and a bottle of crisp, ever-so-slightly effervescent Vinho Verde. After the meal I get to open my package and enjoy my cheesy treat. The rind has a heavy bloom that, only for a second, reminds me of the snows we have only too recently come out from under. Below this thick, mushroomy rind is a thin, only slightly custardy layer which almost immediately becomes a thick, densely creamy paste that is simple and just a bit tangy. The fresh milkiness of this cheese changes my thoughts from snow to Spring.

While there are certain guidelines you can follow when it comes to pairing, I am a big fan of putting what you like with what you like - and I really like Lazy Lady’s Oh My.

While this cheese is available from the farm from September to April, our batch is just in and exclusive to Chestnut Street while supplies last!

Beer and Cheese Recap: Flying Fish

2010-03-11T09:42:00.007-05:00

Our many thanks to Robin of Flying Fish for donating her time (and her beer) to last night's Happy Hour. The pairings were tasty as usual, so let's not delay:

Exit 4 with Challerhocker: We started off with a bang, welcoming customers with Flying Fish's 9.5% American Trippel. Bananas and cloves, as expected, are apparent in the aroma, and the flavor is a charming balance of sweet malts and subtle bitterness. We went off the beaten path with this pairing, trending away from Trappist cheeses and towards a bold Gruyere. Challerhocker, meaning "Cellar Aged", is perhaps the best in an extensive new line of Bavarian Cheeses. It has a unique duality of being earthy, complex and basement-esque and yet bright and clean-tasting as well. The beer and the cheese, both big in flavor, toned each other down without overwhelming the other. Our customers voted this the best pairing of the night.

HopFish IPA with Keen's Farmhouse Cheddar: Unable to avoid the perpetual beauty that is IPA and British Cheddar, we progressed to this week's rendition. The HopFish is a complex ale, hopped five separate times with three different hops, and balanced with three varieties of malt, one each from America, England and Germany. Floral and citric with assertive yet not overwhelming bitterness, it worked perfectly with the Keen's. Like most handmade, cloth-bound cheddar, there were striations of blue veining that added to Keen's muskiness and earthy character. This served as a sturdy foundation on which the beer's floral and grapefruit tones could gallivant.

Belgian Abbey Dubbel with Blue d'Auvergne: Regarded highly both domestically and abroad, this is one of Flying Fish's (many) pride and joys. A fruity nose, sturdy body and malty, almondy flavors are just a few descriptors of this remarkable beer that, quite frankly, exhausts all superlatives. We decided to play off of its sweeter side, pairing it with a rich-yet-mild blue. Blue d'Auvergne, made with raw milk, has a mosaic of flavors from mushrooms to chocolate. In line with the chocolate finish, it has a fudge-like texture that craves to be swept away from the palate by the beer's carbonation. This sweet flavors and cleansing sensation made it the perfect dessert pairing.

Bear in mind that all of this was free to any customer who happened to come into the shop last night. We do this every Wednesday from 5-8pm on 9th Street. Here is a schedule of brewers

Beer and Cheese Recap: Nodding Head

2010-03-04T11:01:00.007-05:00

Last night was a truly fantastic tasting. My thanks to Curt, Fava and Gordon, who poured particularly healthy samples of beer and kept the jokes rolling. Thank you also to all who attended; we had a record number of customers last night.

And for those of you who missed it, here are the pairings:

Grog with Bergkase: One of Nodding Head's flagship beers, the Grog is an English Brown Ale with aromas of caramel and malts. The flavor is lightly sweet and malty but with a solid hoppy backbone to keep it balanced. We paired it with Bergkase because it is equally balanced, earthy, nutty and lightly sweet. They played perfectly on the palate, with neither beer nor cheese dominating.

Saison with Leonora: Nodding Head's Saison is one of particular quality. A big whiff will delight the senses with notes of grains, citrus fruits and certain flora. The flavors are that of toasted wheat, lemon and yeast. We paired it with a medium-aged goat cheese because, well, it was the apt thing to do. Leonora, Spain's response to Bucheron, is equally citric and slightly tart, which matched the lemony notes in the beer scrumptiously. The texture was another selling point, sticking between the teeth and on the roof of the mouth, only to be swept away by the beer's carbonation, resulting in a perfect palate-cleanser before the grand finale.

4C 10th Anniversary Ale with Mahon Artesano: This was a special treat. The 4C 10th Anniversary Ale seems to have been made for hop-heads like myself, but there is so much more to it than bitterness. It smelled like a fortified wine: resin, syrup and hops abound. I was worried that it would close off my palate for the rest of the night, but the taste was surprisingly approachable. It was hoppy, yes, but enough sweetness and spice to appeal to most people. Our inclination was to pair this with a big blue, but opted to switch things up a bit. To match the beer's intensity (11% ABV, by the way), we picked one of the sharper cheeses in the store, Mahon Artesano. Aged for one year and rubbed with paprika, it had the bite and slight spiciness to match the beer.

If you are looking to join in on the (FREE) tastings, come by every Wednesday from 5-8pm. Here is a schedule of brewers

Happy Hours Announced through April!

2010-03-02T17:12:00.002-05:00

If you are unaware of this glorious, free Happy Hour, here is the summary: A local brewer brings 3-4 varieties of craft beer, we pair each one with a delicious cheese, and you taste them for free. If you are so inclined, you can purchase a half pound of any three of the cheeses for $25, and we will give you a free Di Bruno shirt as a thank you. All other purchases will be reduced by 10%. 5-8pm. 9th Street. Every Wednesday. Here is a list of upcomming guests:

March 3rd: Curt from Noddinghead Brewery
March 10th: Robin from Flying Fish Brewery
March 17th: Johnny from Yards Brewery
March 24th: Jen from Triumph Brewery
March 31st: Sebbie, from Rogue and Elysian, a rare treat from Seattle
April 7th: Greg from The Foodery
April 14th: Nick from Troegs Brewery
April 21st: Chris from Iron Hill
April 28th: Angela from Lancaser Brewing Company

We hope you join us every week!

Sweet Potato Ravioli

2010-03-01T11:55:00.020-05:00

by Hunter Fike

Sometimes, everything comes together perfectly.

Last night the family convened to create a menu that involved very little preparation and even less of a plan. A modify-as-you-go, see-whats-in-the-pantry-and-roll-with-it theme that, amazingly, resulted in one of our greatest successes in recent memory. The dish? Ravioli, stuffed with Sweet Potatoes and Ricotta di Pecora with a Sage and Strathdon Blue cream sauce. If you care to try for yourself, here is the recipe:

For the Pasta Dough
3 1/2 cups Wondra Flour, or 3 1/2 cups of All Purpose Flour, or 3 1/2 cups of a combination of the two. The more Wondra flour, the lighter the dough will be.
3 Eggs + 3 Egg Yolks

For the filling:
2 large Sweet Potatoes
1lb Ricotta di Pecora (sheep milk Ricotta) or Fresh Cow's Milk Ricotta. The sheep milk will be sweeter and lighter, the cow milk denser and milder.
Pepper and Salt to taste

For the Sauce
1 Pint Heavy Cream, preferably from Trickling Springs Creamery
1/2 Stick of Butter, unsalted
3 Tbsp Sage diced
3oz Strathdon Blue, or other blue such as Gorgonzola Dolce or Blue d'Auvergne

The Technique:
For the pasta dough:
1) Make the pasta dough in the traditional manner, creating a well in a mound of flour, adding the eggs, and gently incorporating them into the flour.
2) After your dough is ready, roll half of it to your desired thickness and cut in two equal portions. Repeat with the other half.

For the filling:
1) Microwave the Sweet Potatoes on high for 7 minutes or until soft. Alternatively, you can roast them in the oven, but the microwave does the job just fine.
2) Peel the Sweet Potatoes and put them in a large bowl. If you cannot easily mash them with a fork or wooden spoon, return them to the microwave until you can.
3) Add the Ricotta to the bowl and mix into the Sweet Potatoes. Whip them together until smooth and uniform.
4) Taste, and add salt and pepper as desired. We used very little salt and a generous portion of black pepper.

Make the Ravioli:
1) Bring a pot of water to a boil.
2) Meanwhile, place dollops of the Ricotta/Sweet Potato mixture evenly throughout two of pasta sheets. Top with the other two sheets of pasta.
3) Press the top pasta sheet around the filling to create individual ravioli.

4) Cut out with a knife. If desired, press a fork around the ravioli for aesthetics's sake.

5) Add to the boiling water. When they rise to the top of the pot, they are done.

Make the sauce:
1) Melt the butter over medium-high heat and let come to a simmer.
2) When the butter subsides, add the heavy cream, bring to a boil, and then lower the heat to medium.
3) Add the minced sage and cook until fragrant, about 1 minute.
4) Crumble the blue into the sauce and melt. As the blue is incorporated, the sauce will thicken. When it is fully incorporated, the sauce is ready.

Combine the sauce with the ravioli and serve. Top with Parmigiano Reggiano if desired, but the Ricotta and Blue are enough cheese for most people. Here is our finished product:

Give it a try and let us know what you think. Alteration suggestions are always welcome!

Beer and Cheese Recap: Stoudts

2010-02-25T11:02:00.003-05:00

Thank you to everyone who braved the forecast and came to the Italian Market for Happy Hour last night. For everyone who missed it, here were the pairings:

Karnival Kolsch with Trugole: This was the unofficial release of the Stoudt's Kolsch, which will be hitting retail establishments and local bars next week. A smooth, dry and crisp beer with balanced fruit and hops, it contrasted nicely with the springy texture and grass, peppery flavors of the Trugole. Trugole is relatively new to us, and it is not on our website yet, but it is similar to Crucolo, for those of you following along at home.

Pils with Serena: Easily one of the more unique pairings we have stumbled upon. The beer is delicatly nuanced but has a lot of body and character. The Serena, which is an American gem from Three Sisters Dairy in Lindsay, California, is modeled after Asiago Allevo. Slightly sharp and fruity at the same time, it created this vibrant sensation on the palate when matched with the Pils. It was almost effervescent, and proved to be a fine palate-cleanser before the final pairing.

Pale Ale with Gubbeen: A fine example of cascade hops, this Pale Ale is pleasantly bitter with citric notes. The acidity cut through the dense texture of Gubbeen, a slightly pungent washed rind tomme from County Cork, Ireland. Together, they created an intoxicating blend that was picked by nearly every customer as the best of the evening.

We Now Offer Milk in Liquid Form!

2010-02-25T09:56:00.007-05:00

Granted, most of you consider milk a liquid, but we Cheese Mongers have a hard time imaging milk in anything but its most glorious solid state: Cheese. That being said, we certainly don't mind a frosty cold glass of milk in its original form. So, we set out to find some really tasty, honest, local milk, and we feel we have struck gold.

Our new friends at Trickling Springs Creamery are providing us with the finest, certified organic, grass-fed milk around. Their demands on their product and technique read like a laundry-list of all that is good in the world. Cattle are not treated with antibiotics or rBST, forages are 100% chemical-free, their pasteurization method is one that maximizes flavor and texture, they are certified by the PCO and USDA, and the feed is exclusively grass in the warmer months and hay in Winter.

The benefits of this strict manner of production is good for Mother Earth and for your health. Ripped directly from the website:

Milk from grass-fed cows also has an ideal ratio of essential fatty acids or EFAs. There are two types of fat that are essential for your health and cannot be made in your body---omega-6 fatty acids and omega-3 fatty acids. A growing body of research suggests that a diet with roughly equal amounts of these two fats is ideal. Such a diet is linked with a lower risk of cancer, cardiovascular disease, auto immune disorders, allergies, diabetes, obesity, dementia, and various other mental disorders. Whether a cow is on an all-grass diet or a typical grain-based dairy diet greatly influences the fatty acid balance of her milk. The reason is simple: grass has far more omega-3s and fewer omega-6s than grain. If you take away some of the grass and replace it with grain, you greatly alter the EFA ratio of the milk.

And, a particular point of interest for me, personally, and all of my fellows intolerant of lactose, this milk is easy to digest. Apparently, Ultra-Pasteurization, the technique employed by most dairy giants, destroys the enzymes that assist in the digestion of milk. Trickling Spring's method is gentler and allows those enzymes to survive, making it digestible for us lactose intolerant.

We are currently offering Whole Milk, Non-Fat (which does not taste like milk-flavored water, mind you), Heavy Cream and a rich, luxurious Chocolate Milk that tastes like freshly-melted chocolate ice cream. Each variety is available in glass and plastic. We prefer the taste and appearance of the glass, but as you can imagine it is slightly more expensive due to the packaging. However, you will be given $2, cold hard cash, if you return the empty jug.

This program is currently offered exclusively at Di Bruno Brother's 9th Street location, but could soon expand to Chestnut. Call for details, or just come in for a sample!

The Arrival of Hook's 15-Year

2010-02-19T14:08:00.002-05:00

Just a quick post today to announce that the Hook's 12-Year Cheddar, mentioned several posts ago, has run out. However, just in the nick of time, the 15-Year just came through the doors. It is like the 12-Year in every way, but amplified. Extra, extra sharp and loaded with crunchy crystals, it is dressed to impress. Come in for a taste and let us know what you think.

Beer and Cheese Recap: Philly Brewing Company

2010-02-18T10:47:00.002-05:00

Last night, in case you missed it, Dean and Tony from PBC stopped by to sample five varieties of their craft. As usual, Zeke and I paired a delicious cheese with each offering. Here are the results:

Rowhouse Red with Ossau-Iraty: Rowhouse Red is a classic session beer with notes of toasted malts and grains. Its rustic earthiness was a perfect compainion to Ossau-Iraty, which demonstrates many of the same subtleties of flavor.

Kenzinger with Pantaleo: The crisp, smooth flagship of PBC is relatively mild, so we did not want to overwhelm it with a strong cheese. Nor did we want to create an unexciting pairing. Pantaleo fit the bill perfectly. An aged goat from Sardinia, its undertones of sea salt, black pepper and pistacio amplified the beer's existing flavors and harmonized beautifully.

Walt Wit with Fleur d'Aunis: When describing the flavor profile of Walt Wit, Dean mentioned grapefruit, and Fleur d'Aunis jumped to the front of my mind. This relatively obscure cheese, a grandiose cousin of Reblochon, is rich, slightly mushroomy and provides a beautiful, fudgy texture that sticks between the teeth and the roof of your mouth. The citrus notes and spices cut right through the fat and offered a tremendous cleansing sensation. This was the perfect palate clenser half-way through the tasting.

Newbold IPA with Beechers Flagship Reserve: The pairings of IPA and Cheddar has become a staple of these events, and not only satisfy the palate but honor history, but more on that in a later post. The Newbold is, well, bold, with nice notes of apricots and citrus that strike a perfect balance. Beecher's happened to be the Cheddar that worked best, but as a general rule, and IPA works well with any British-style Cheddar. Try it...you'll agree.

Joe Coffee Porter with Strathdon Blue: We would typically pair Porters with Stilton, because not even Peanut Butter and Jelly approaches those two, but we wanted to spice things up a bit. Strathdon is produced on the other end of Britannia, north-eastern Scotland, and contrasts starkly to Stilton save for the fact that they are both blue. The defining characteristic of this gem is a gentle salinity, the result of its proximity to the coast, that results in an oyster-like flavor. Oysters and Stout, anyone? Smokey and slightly sweet, this pairing was the ideal way to round out our tasting.

If you are unfamiliar, it is important to remind you that these events, held every Wednesday night on 9th Street, are 100% Free. Product purchased to enjoy at home is discounted, and weekly promos are always occuring. So get your friends together for some free fun, conversation and a culinary education.

Bacon Program Initiated on 9th Street

2010-02-18T10:39:00.002-05:00

Thanks to Rick Nichols for the article in today's Inquirer.

Read all about our new Bacon Program Here

Happy Hours for February and March

2010-02-09T12:46:00.006-05:00

Every Wednesday Night, 5-8pm.

If you are unfamiliar with the Happy Hours at Di Bruno's Italian Market location, it is time to familiarize yourself. The concept is simple, casual and, remarkably, FREE! Every week, a local brewer brings a mixed case of his or her craft and samples it to customers. A complimentary sample of cheese, hand-selected by Hunter or Zeke to pair harmoniously with the beer, will also be provided. If you are so compelled, you can buy a half pound of three of the cheeses for $25, and we will throw in a free t-shirt for free! And for good measure, everything else in the store is 10% off. Not a bad deal!

Here is a list of upcoming breweries that will be joining us:

February 17th: Tony and Dean from Philadelphia Brewing Company
February 24th: Mike from Stoudts Brewery
March 3rd: Curt from Noddinghead Brewery
March 10th: Robin from Flying Fish Brewery
March 17th: Johnny from Yards Brewery
March 24th: Jen from Triumph Brewery
March 31st: Sebbie, representing Rogue and Elysian, a rare treat from Seattle

We hope to see you here!

Super Bowl Mac and Cheese

2010-02-07T22:15:00.010-05:00

by Hunter Fike

In honor of what could be the single greatest American sporting event, my family came together for a pot luck, all-American feast. Cornbread, Beef Chili, Potato Skins, Sweet Potato Chips and Mac and Cheese...starchy, yes, but quality comfort food for this time of year. And if there is an occasion to splurge on calories, its Super Bowl. We finished the evening with my mother's Angel Food Cake, which may or may not be strictly American, but was nonetheless worth the exception if it isn't.

Anyway, the purpose of this post is to pass on the recipe for the Mac and Cheese, which was my greatest to date. Here are the ingredients you will need:

1 bag Bartolini Rocchetti Pasta (Bartolini maintains a firmer texture, and this cut traps a lot of the cheese inside.)
6oz of Nodines Bayou-Smoked Bacon, or 6oz Pancetta, diced into centimeter-width strips
4tbsp Unsalted Butter
1/2 cup All-Purpose Flour
5 1/2 cups Whole Milk, warmed on the stove before use
1lb Ascutney Mountain Cheese, Pleasant Ridge Reserve or other Gruyere-style cheese, grated
1/2lb 3-Year New York Cheddar, grated
1/4lb Parmigiano Reggiano, grated
salt and pepper

1. Preheat the oven to 400 degrees.
2. Cook the pasta until al dente.
3. As you wait for the water to boil and pasta to cook, put the bacon or pancetta in a pan over low heat and cook for approximately 15 minutes. You are looking for browning but not a crisp texture.
4. Put the cooked pasta and the bacon into a large bowl, one big enough that the pasta only fills the bowl half way.
5. Add the butter to the rendered bacon fat and melt over medium heat.
6. After the foam subsides, add the flour, a quarter cup at a time. and whisk into a roux. After this step, it should look like a small amount of Cream of Wheat in your pan.
7. Begin adding the milk, a half cup at a time, being sure not to add the next half cup until the previous is fully incorporated. When this is completed, it should appear as Alfredo sauce.
8. Add the grated Cheddar and your choice of Gruyere a handful at a time. Whisk aggressively to avoid clumps.
9. After the cheese is fully incorporated, taste, and add salt and pepper as desired.
10. Pour the cheese sauce into the pasta and bacon bowl, mix thoroughly, and pour into a buttered, oven-proof platter, preferably something wide and narrow.
11. Bake for 10 minutes. Remove from oven, sprinkle with the Parmigiano Reggiano, and put under the broiler for around 10 minutes more. Be sure to keep an eye on it so that the desirable browning does not become embarrassing char.

Here is what mine looked like:

If all goes well, here is what it will look like five minutes later:

Good luck, and please comment. Let us know if it worked for you, and any successful alterations you made.

Italian Market Happy Hour

2010-01-19T12:49:00.013-05:00

Click here to view larger

Hooks 12-Year Cheddar

2010-01-08T09:59:00.000-05:00

by Hunter Fike

At DiBruno Brothers House of Cheese, new cheeses infiltrate our counter every week, but very few generate the kind of excitement that has been swirling around our newest discovery. It’s Hook’s 12-Year Cheddar, a masterpiece of a cheese from Mineral Point, Wisconsin.

What makes this cheese so loveable? Many things. First and most importantly, it is delicious. Aged for 12 years in cool, humid caves, it is given the time to develop rich, sharp, earthy flavors not commonly found in American Cheddars. The extended maturation also allows the calcium crystals to form on the rind, adding a subtle layer of crunch amidst the otherwise smooth texture.

But as important as the quality of the product, the producers of this cheese are the kind of people you want to support. College sweethearts, Tony and Julie Hook have now been making cheese together for over 35 years, accumulating accolades along the way. With humble aspirations, they opened their facility in 1976. Just six years later, in 1982, Julie’s Colby was named Best in Show at the World Cheese Awards, an honor usually bestowed on the likes of time-tasted favorites like Carles Roquefort, Berthaut Epoisses and Montgomery’s Artisan Somerset Cheddar. Julie was and still is the only female cheese maker to ever win this award. By 1987, demand for their award-winning cheeses escalated to the point that they needed to move to a larger facility.

There most recent recognition is a Best in Show at the 2006 American Cheese Society meetings for their 10-year Cheddar. The 12-Year takes the 10-Year and amplifies it. It is a true powerhouse of a cheese, and something we are proud to offer to you. Come on in and ask for a taste. You’ll be Hooked.

Italian Market Holiday Hours and Announcing Happy Hours on 9th Street!

2009-11-21T13:51:00.001-05:00

Anthony’s Gelato

2009-07-27T13:12:00.003-05:00

Part of the Italian Market for over 70 years. A neighborhood favorite in the Italian Market for its highest quality goods, exceptional customer service and attention to detail. A family-owned business spanning generations. Sound familiar? Well, we shouldn’t be the ONLY folks you’re thinking of…

Anthony’s Gelato, now being served at Di Bruno Brothers, shares many qualities and values with us. The Anastasio family has been a mainstay of the Italian Market for four generations, and is committed to sharing the most authentic Italian products with the public.

In 2001, Anthony’s began by selling gelato made by an Italian company. When the company decided to move back to Rome in 2007, Anthony’s purchased the company, and trained for 1 whole year with the Italian Gelato maker to ensure consistency and the highest quality, most authentic gelato. Now you can find Anthony’s Gelato all around the Philly area.

But let’s get down to it - what makes it so tasty?

Each batch of Anthony’s Gelato is made fresh to order in Chester Country, with only the finest and freshest ingredients: no additives, shelf-life enhancers, or artificial flavors. The gelato and sorbetto are both made using the “hot process” method, which involves cooking a base with either milk, eggs and sugar (for gelato) or fresh fruit, filtered water, and sugar (for sorbetto) and then allowing the base to sit for at least 12 hours to fully develop the flavors before processing. (There’s also a “cold process” which just involves adding a powder to water before processing. As Alton would say, this would NOT be good eats.) The small batches mean the utmost in flavor and texture!

Gelatos and sorbettos may taste indulgent, but gelato actually has much less fat than regular ice cream. Anthony’s Gelato has less than 6% fat, and the Sorbettos have less than 2% fat. However, since both are processed with less than 10% air (called overrun in the biz), the flavor is actually MORE rich and intense than any commercial products. Indulgent, yes; sinful, NO!

Anthony’s Gelato can be found at both our Chestnut Street and Comcast locations. What better way to break up a long, steamy summer afternoon than a sweet, icy treat that won’t kill your beach bod? Both stores carry a wide variety of flavors including Pistachio, Stracciatella, Raspberry, a killer Blood Orange Sorbetto, and my new favorite, Almond Biscotti… really, do you need any more convincing??

Click below for a printable coupon for $1 off a large gelato at Di Bruno’s Comcast!

Why America is Awesome!

2009-07-22T13:16:00.005-05:00

(Read this article to find out how to save 20% off one of our great products).

America is a product of its heritage. A hodge-podge of hundreds of different ethnicities, religions and beliefs. The same can be said of the beers and cheeses being produced in the US. Interestingly enough, only a few true originals can be boasted of in either category despite the thousands of cheese makers and brewers operating here today. Americans have taken the recipes our grandfathers and great grandfathers brought with them and used them to keep in touch with something important - our history. There are niches and markets carved in almost every city and state across the US, allowing us to reach back in time and taste a little bit more of home. While a lot of our food and drink culture comes from our ancestors, the one binding tie that makes all the great things in our country unequivocally American is our desire and ability to make it bigger and better.

For instance, take Dogfish Head 90-Minute IPA I'm drinking and the Fiscalini 18 month bandaged cheddar I'm eating right now. Both inspired by very traditional British fare. They are proudly brewed in Delaware and hand made in California, respectively. If you've never had this big beer, you're in for a surprise. This beer is continuously hopped for 90 minutes, but it's not very dry and overly puckery. This beer is balanced with a generous amount of barley and a solid malt presence. At 9% abv, it's not the kind of beer you should drink by the case, but if you want to sit back and relax with a well-crafted beer, this one's for you.

The question now is; what can be paired with a beer like that? One of my favorite is a big, unabashedly sharp and complex farmhouse cheddar. There might not be a better one for than Fiscalini. It delivers in such a big way that you'll know a good sharp cheese once you taste it. Fiscalini cheddar is much more than a one-note cheese. You get all the earthy, leathery and faintly herb and garlic notes you'd expect from a farmhouse cheddar. There's also a hint of sweetness before you feel the sides of your tongue start to tingle from the bite.

A notable fact about Fiscalini is that in 2007, it won "Best Mature Cheddar" category at the World Cheese Awards in London. This is a contest of cheddars held in the country that invented cheddar! While I have the utmost respect for cheeses from other countries, these days I'm just as likely to recommend a great American cheese, as I am a European classic. America is after all a country of dreamers and innovators, and I invite you to come to Di Bruno's and see just what America has to offer you!

To receive 20% off Fiscalini Cheddar online, enter the promotion code fisca1. To place an order click here.

Click on the image below for a printable PDF coupon to save 20% off Fiscalini Cheddar at the 1730 Chestnut Street & 9th Street locations.

Fries Done Right

2009-05-28T12:14:00.004-05:00

By Amanda Ruzann

Pommes Frites - Chips - Pappas Fritas. No matter what you call them, French fries have got to be one of the most beloved foods the world around; something about that crispy, salty, starchy goodness appeals to nearly everyone.

The problem with French fries is that our standards have been lowered. Shiny with grease? Weeks of time and a half inch of freezer burn from when this product actually was a potato? Does it actually taste like it ever WAS a potato? Fries shaped like smiley faces and squiggly dos??? Heap enough salt on it and chances are, people will order it.

NO MORE. Do not settle for subpar fries! Fries should be freshly cut, crispy, hot, and taste like a real potato.

We here at Di Bruno Comcast like fries...a whole lot! So when we began serving our fries, we knew we had to do it the right way. We cut our fries fresh, from real potatoes. Our fries are first blanched quickly, at a cooler temperature to release the starch, and then fried a second time, in small batches. This ensures that you get the crispiest fries possible.

And of course, because this is Di Bruno's, we couldn't let you eat our delicious fries with just plain old ketchup (although we'll give you that if you ask nicely!) Our chefs have come up with an array of gourmet dipping sauces like Roasted Tomato Aioli, Olive Ketchup, Wasabi Mayo and even a sauce featuring our famous Abbruzze cheese spread. The fries are delicious plain - these just take it to an amazing new gourmet level.

So come on and try our fries here at Comcast as soon as you can... but please be warned, you'll be completely spoiled for any other French fries.

Click on the image below for a coupon for a FREE gourmet dipping sauce with your purchase of a large fry!

It’s Comcastic!

2009-03-24T08:49:00.004-05:00

By Amanda Ruzann

Mother Nature’s been playing tricks with us this winter. We think we’re getting a taste of the springtime to come, and then boom – back to 35 degrees, chilly, and windy. Let’s face it – we have a little while before the balmy weather we all want. When you’re done your work day, the last thing you want to be bothered with is thinking about dinner. You want to get home, put on a comfy robe and slippers, and eat a delicious gourmet meal. And we can help - we’re nice like that.

Di Bruno’s at the Comcast Center offers dinner specials every night, prepared fresh by our expert chefs. We feature entrees like Chicken Parmigiano a la Melanzana, a breaded chicken cutlet topped with fried eggplant, gooey mozzarella and marinara sauce – sure to warm you up on those winter nights. Our marinated Beef Short Ribs with a rich jus flavored with red wine and rosemary especially hit the spot when blood sugar drops to alarmingly cranky-causing levels. Add in favorite Di Bruno sides like our Artichoke Rice Pilaf, Roasted Asparagus with Truffle Oil, and Chef’s decadent Mashed Potatoes, and you have a perfect hearty dinner. We also offer all of our Prepared Foods items to bring home for dinner. And we’re open until 7:30 pm every weeknight, so even if you’re feeling creative, you can swing right by after work to grab some delicious cheeses or that special Olive Oil to finish your dish.

Another fun fact which you may not know – Di Bruno’s Comcast is open on Saturdays! If you’re headed into the city to check out the new Cezanne exhibit or to show your guests the sights of the city, why not come into Suburban Station and visit us, just next door? We offer unique lunch specials prepared by our CIA trained chef along with our full range of paninis and salads. (Insider tip: Saturdays are also great days for samples around here!)

Click on the image below to print out a coupon, good for every weekday after 4 pm and all day Saturday!

River & Glenn Duck Prosciutto, Cured to Perfection

2009-01-28T15:11:00.002-05:00

by Angelo Colavita

Among the vast array of cured hams in the charcuterie department... Among the salami, the sausages and soppressatti... Beyond the realm of confit, rillette and foie gras, lies the tender, savory, totally organic and locally-produced Cured Duck Breast (or “duck prosciutto”) from the Warminster-based artisans at River & Glen.

Drawing from organic farms in both Bucks and Chester Counties, River & Glen use 100% heirloom Moulard Duck breast, harvested to order and cured to perfection. Compared to other “pig prosciutto”, the cure is rather light: salted for three days, then hung to dry for four weeks until they are ready to go. Each breast is handcured and rubbed with indigenous herbs which are grown and dried on-premesis. The result is an unadulterated, forward flavor of foliage up front, followed by a fruitiness found frequently in big red wines like Montepulciano, Malbec and often Merlot. Hold it on your palate, letting first its natural oils sweep you off your feet. Its tender texture and frangrance to follow beg for a bite of warm baguette. Top it off with a lighter, sweet cheese like Mozzarella di Bufula or perhaps Arina, a semi-soft goatsmilk gouda to balance out the pepper, and a light drizzle of 15-year-old Campari Balsamico di Modena, a decadent ornament for a delicate, finishing touch.

Give the River & Glenn Duck Prosciutto a chance to awaken tastebuds you never knew were there. You’ll only find it here, at Di Bruno Bros. Charcuterie. I’ll be there with samples.

God Bless America and Its Cheese

2009-01-16T11:55:00.000-05:00

by Jordan Rock

This is a perfect time to love America. Goodness knows she needs it right now. Even during a devastating economic downturn, we can find some joy in a few things: We are about to inaugurate our first African American president. The Super Bowl is right around the corner. And most importantly (to us, at least), there is an ongoing surge in the creation of ever more interesting American cheeses.

Waning are the days when American cheesemakers attempt to imitate traditional European styles in a half-hearted attempt to sell their product on name recognition alone. An American Parmigiano can never really be Parmigiano, so why call it that? Most of the best American cheeses are what all good American things should be: a blend of their multicultural influences in a result that is wholly unique. New names are being created to reflect the creativity of the cheesemaker and to honor the mystique of a brand new cheese: Pleasant Ridge Reserve, Mixed Emotions, Bloomsday, Humboldt Fog, Hooligan, Constant Bliss. Aren’t you curious?

To pique your curiosity a bit more, we’re offering a 20% discount on all artisanal American cheeses through the rest of January (and no, that doesn’t apply to the ubiquitous loaf of salty, bland cheese we all grew up on). Come to any of our locations for a taste of our favorites. We can almost guarantee you’ll discover something new, and at a considerably lower price, there’s never been a better time to expand your palate beyond the old stand-bys.

Jordan’s All-American Cheese Plate

Contant Bliss: Raw Cow, Jasper Hill Farm, Greensboro, VT
-Though its name could simply be a description of the experience of eating it, this cheese is actually named for a revolutionary war scout killed in Greensboro, VT. Production of this small, rich and velvety round begins immediately after the cows are milked.

Cabot Clothbound Cheddar: Cow, Cabot, VT
-A far cry from Cabot’s vacuum sealed blocks of cheddar found in most grocery stores, this is a small-production gem that results from a unique collaboration with the master cheesemakers at Jasper Hill Farm. Bright sharpness is complemented by light vegetal notes.

Truffle Tremor: Goat, Cypress Grove Creamery, Arcata,CA
-Celebrate the end of truffle season in style with the newest cheese from the makers of Humboldt Fog. The earthiness of black truffles is perfectly balanced with the tanginess of the soft-ripened goat’s milk.

Hooligan: Raw Cow, Cato Corner Farm, Colchester, CT
-Selected by Saveur Magazine, Slow Food USA, and this friendly DiBruno Bros. cheesemonger as one of the top American cheeses. The small rounds are washed weekly in brine and buttermilk to bring out a pleasant pungence and notes of roasted peanuts and asparagus.

The Stone Crab: Florida’s Horn of Plenty

2009-01-13T08:24:00.000-05:00

By Steven Mayer

The Stone Crab, or Menippe mercenaria, is a crustacean native to the western North Atlantic Ocean. Typically found off of North America’s eastern shores, Florida is the not-so-secret locale where the best tasting stone crab specimens can be found. This crab is known for its prized pincers; speckled orange claws with black tips weighing in around a half pound or more. Due to overfishing, the stone crab came close to extinction in the 1960s, but they have since been given time to repopulate and are now better understood.

One of Nature’s triumphs, the stone crab is an ultimate sustainable seafood. When trapping, the fishermen must release egg-bearing females unharmed and can only take one claw from each crab, which breaks away easily and regenerates in 12 to 18 months. Using this crustacean defense mechanism to our advantage, we can enjoy a never-ending supply of stone crab; however, environmental conditions and pollution need to be considered as well if we want to continue enjoying these creatures. It takes about a year for stone crabs to fully mature, but if a claw measures at least 4” from pincer to joint it can be harvested. Fishermen often pay a price for taking their claws though; one pinch can exert 19,000 lb of pressure per square inch!

With most seafood, the nutritional benefits are great, and stone crab is no exception. They are a lean, protein-rich food, and a good source of minerals like magnesium and selenium. Also, aquatic toxins and methylmercury are not a factor with crabs and other shellfish, so they are safe to eat.

Stone crab season runs from October 15th to May 15th, which makes them an excellent holiday food and winter delicacy. Before purchasing, buyers should make sure the claws come from Florida, because there are other crabs sold as stone crabs which pale in comparison in regards to taste and texture. Stone crab meat has a sweet taste, a satisfying density, and ranges in color from ivory to tan. After boiling, stone crab claws can be eaten with melted butter or fresh lime juice to enhance their flavor. Stone crab is a true delicacy and a must-try for seafood lovers and skeptics alike.

Here at Di Bruno Bros. we make a creamy Dijon sauce that comes complimentary with our fresh stone crab, and we can also crack their shells for you or give tips on how to prepare them at home. These crabs are only in season for another four months and are not worth missing! Stop in our seafood department right off at 18th Street and try this Atlantic treasure for yourself.

Good Morning, Philadelphia!

2008-12-02T13:42:00.000-05:00

by Amanda Ruzann

Philly's an amazing place in the early morning. When I step off of my bus at 17th and Chestnut and head north, the sky is still dark, but I can almost hear the low-pitched hum of a scene about to explode into a cacophony of urban hustle and bustle when the sun rises.

Here at the Comcast Center, we're nestled next to the largest transportation hub at the heart of the city, and we sit at the base of the tallest skyscraper, laden with corporate offices. Every morning, we see streams of people headed from the station, up the winding stairs to their daily work. And we know where they're stopping for their morning fuel!
You've always been able to find the highest quality illy coffee and the best pastries the city has to offer at our Coffee Bar. (Le Bec Fin croissants, anyone?) Now we're featuring some new breakfast options to start your day off the right way.

Breakfast sandwiches are a favorite around the city, found at every food cart and languishing under the heat lamps at convenience stores. But we're doing ours the Di Bruno's way - stuffed full of gourmet ingredients and new taste sensations. You might try the DB Classic, featuring fried eggs with ham, our homemade cheese spread, and spicy mustard on a rosemary foccacia. My personal favorite is the "Always Hungry in Philadelphia" - a French baguette loaded with fried eggs, Swiss cheese, crispy bacon, fresh spinach and tomato. We also offer sweet breakfast paninis and vegetarian options, and we'll grill them up for you to order!

If you're feeling nostalgic, or inspired by Goldilocks, our Home-style Oatmeal Bar is the choice for you. We'll dish you out some of our all-natural oatmeal, and it's up to you to decide what you'd like on it - craisins, walnuts, chocolate chips, coconut.... let your fancy take you!

Fun breakfast facts:

-Breakfast consumption may improve cognitive function (brain food, anyone?)

-Those who skip breakfast have slower reaction times and are more accident-prone.

-Breakfast reduces fatigue and sleepiness in the mid-morning hours; helps banish away the blues; increases alertness, and helps one function more efficiently.

Need I say more? Swing on by and pay us a visit to start your day off right, with a belly full of the highest-quality food for which Di Bruno's is famous.

See you at 7 am tomorrow!

Pasta as it Should Be

2008-10-07T20:29:00.000-05:00

by Mike Ferraiolo

Growing up Italian in South Philly, you could rest assured that at least three times a week there would be pasta on the table. Of course, my mother was half Irish so we only ate it twice a week, but we won’t hold that against her because she made a mean batch of gravy...yes gravy, not sauce. Now that I’m married and making my own gravy…the best you’ll never have, pasta is once again playing an important role in my diet, as my slowly growing waist line can attest to. I love pasta and pasta loves me. So who in their right mind wouldn’t choose beautifully crafted hand made pasta over the mass produced dried stuff? We all know that in most cases that fresh is better, and it’s certainly no different when it comes to pasta, as you’ll soon find out.

What makes all this talk about fresh pasta so interesting is the fact that Di Bruno Bros. will be making its own fresh pasta right before your very eyes in the store’s Center Island. As part of a growing partnership with fellow Italian Market staple Talluto’s, we have obtained an antique pasta making machine that will be on display every Friday thru Sunday beginning on October 10th. We will provide customers with a healthy variety of traditional cuts as well as a range of flavors including whole wheat and spinach.

Fresh pasta isn’t just better tasting, it’s naturally high in fiber, low in sugar and gives off a slow, steady release of energy. Because it develops less gluten, the pasta is lighter, making it quicker to cook and easier to digest.

Most dried pasta is made with plastic dies. A die is the part of the pasta machine that shapes the pasta. Plastic dies use less heat and provide a longer shelf life making it ideal to store on shelves but compromising texture and flavor. Some artisan pasta makers use bronze dies because bronze is a soft metal, which means that the pasta can be placed through the die several times. While this offers a noticeable difference in texture, it doesn’t quite compare to the fresh pasta experience. In addition, “industrial speed drying” at high temperatures, robs the pasta of its natural nutritional attributes.

I implore anyone who hasn’t had the pleasure of cooking with fresh pasta to take advantage of this opportunity as you will truly be delighted with, not just the visual theatrics of the machine in action, but with the difference in texture and flavor.

For us food geeks, this is a unique opportunity to be in the presence of a machine that provides a link with culinary history. Food lovers who frequent our store will be happy to see that Di Bruno Bros. continues to commit itself to offering customers new and exciting experiences, as we expand on our reputation of being culinary pioneers.

Pizza as it Should Be

2008-10-02T08:12:00.000-05:00

by Maggie Hochberg

If you’re anything like me, you love pizza. And if you’re anything like me, you feel like a fat slob after you eat a healthy slice (or so). Well, fret not, dear reader, for it is my pleasure to inform you that there is hope yet of being able to enjoy some delicious pizza without any unfortunate effects of overindulgence.

Here at the Upstairs Café a Di Bruno Bros., we host a seasoned pizza making professional who has perfected the art of a nice, thin crust (but let’s be reasonable, this isn’t crackers we’re talking about), just the right amount of cheese, fresh homemade sauce, and beautiful ingredients found right here at your favorite gourmet food establishment.

Some people prefer a pizza that’s nice and doughy. I like dough, but I don’t like a grumbly tummy ache, do you? Some people prefer a really thin, crispy crust; but I feel that if you want cheese on crackers, it can be done in a much different way from the whole pizza scenario. Some people like cheese, cheese, and more cheese on their pizza, but the rest of us value our social lives, and I think I need only leave it at that.

I am pleased to announce that, for me, the best pizza just happens to come from the place where I spend most of my days- right here at the Upstairs Café @ Di Bruno Bros. Our pizza man has perfected a crust (which some will argue is the most important part- and they’d be right) which is soft, thin, fresh, and absolutely delicious. While this is a nice thin crust, it is in no way close to a cracker. We aren’t using an easy bake oven either. Our pizza is thin and doughy with just the right amount of ingredients on it.

The sauce, which is made right here, is used in just the right proportion with only the highest quality cheeses and beautiful array of ingredients; such as delectably thin sliced pepperoni, Italian sausage, fresh tomatoes, ricotta, and more. All this combines to make an absolutely satisfying pizza experience with none of the heart (or tummy) ache associated with your run of the mill, garden variety fare.

So please, if you would like to experience the joy that is a perfectly proportioned pizza which won’t leave you feeling like you’ve overindulged, join us for lunch Upstairs @ Di Bruno Bros. in Rittenhouse Square. See you there.

Tuna: Forget about the Can

2008-09-09T09:52:00.000-05:00

by Curtis Rosengrant

Summer is over now, but that doesn’t mean you have to forget about the shore all together. Fresh tuna steaks on the grill or in the frying pan are great for any occasion. Try our wild caught yellowfin tuna, and you can cook it or not cook it however you like it. It is sushi grade and completely skinless, so sear it for just a few minutes, or prepare some raw sashimi tuna dishes.

The fish gets its names from its dorsal and back fins which are bright yellow in color. They typically live 100 fathoms below the ocean surface.
In Hawaii yellowfin is sometimes referred to as ahi or shibi. As large as a heavyweight boxing champion, these tuna tip the scales at about 175 to
225 lbs each.

Pick up some delicious wasabi powder add a little bit to your favorite mayonnaise, brush a little bit on both sides of the tuna and grill for just a few minutes on each side. You will be blown away! We get a fresh delivery every day but Sunday, so poke your head in the 18th Street door some time and have a look at it. See you soon!

Pleasant Ridge Reserve

2008-08-09T13:39:00.003-05:00

by Richard-Luis Morillo

If you happen to catch one of our cheese mongers on a bad day and you ask them for something from Wisconsin, you might catch them wincing for just a moment. There is little doubt that they're thinking of some of the horrors that industrial cheese production has wrought upon the modern American diet and palette. Give them a second to collect their thoughts and perhaps, wipe a tear and they'll direct you to Pleasant Ridge Reserve from Uplands Cheese Company. This cheese helped to lead the American artisan cheese renaissance and is just about the polar opposite of Wisconsin's factory made cheese.

Uplands Cheese Company was formed in 1994 in the green, rolling hills of Dodgeville, Wisconsin. In the short time since its birth, Pleasant Ridge Reserve has managed to collect a startling number of awards, winning best in show at the US championship cheese contest and twice taking the same title at the American Cheese Society conference. Pleasant Ridge Reserve is an alpine style cheese, one to rival even the richest Beauforts and Comtes. The decision to make an alpine style cheese was made after carefully examining the ideal cheese for their milk, which is high in fat and rich in micro flora. In other words, the cheese makers at Uplands Farm allowed the land they were on and the milk that they had to dictate the product they would make as opposed to formulating an idea first and then trying to make the pieces they had fit.

The resulting cheese contains a rich yet subtle array of flavors, ranging from the clover and grasses of the summer wheels to the deeper hazelnut flavors that can be found in the older autumn and winter wheels (no new milk in the frigid Midwestern winter). Occasionally you'll even be able to try one of our house aged wheels at our Rittenhouse Square location, where we continue the aging process in our cheese caves in order to draw out a deeper & more powerful flavor. We think you'll find that Pleasant Ridge Reserve is a rewarding taste experience at any age and a strong argument for producing cheese the old fashioned way.

Cheese for Spoiled Wine

2008-08-06T15:15:00.001-05:00

by Joe Colosi

Bad wine is a very subjective term. To most, it simply implies that the drinker does not care for the taste. But there are specific ways in which a wine’s flavor can be unpleasantly altered. Hunter and I encountered such a bottle of Rioja, intending to complement the wine with cheese. Instead, we salvaged the wine.

Marques de Riscal 03 Rioja: This bottle may very well be delicious. It is a highly rated producer and a fine vintage for Rioja. Our first sips did not reveal much; the wine was tight and shy. As we drank more, a very distinct, bitter, and foul flavor crept into the equation. It tasted like burnt caramel and dirt-covered wood. And while the wine opened up and revealed more of its big, complex flavor, the burnt sensations were far too prevalent to ignore.

A number of things can contribute to a wine’s demise. A contaminated cork can impact the flavor profusely, as can oxidization within the bottle. The cork on the Rioja was surprisingly dry, leading us to believe that the wine stood upright on display for too long. Sometimes a wine can be so defected that only a drain can stand to drink it. We decided to take our chances on a remedy.

We found that going with some of our favorite cheeses made the wine passable. Ossau-Iraty opened the wine up even more, hiding the bad flavors to an extent. The sheep milk cheese is made in the Basque region of France and has a gritty, creamy texture. Moliterno can also subdue the bitter flavors of a poorly kept wine. Moliterno is made in Sardinia, one of the most famous sheep milk producing regions in the world. The cheese has a salty, smooth flavor and a round finish. Not surprisingly, Parmigiano Reggiano can add new flavors to any wine, even those with such obvious defects. The cheese’s beefy, hearty flavors adhere to many styles of wine and would pair well with any Rioja, kept properly or not.

The Verdict: Ossau-Iraty, Moliterno, Parmigiano Reggiano (Or your favorite cheese)

No one wants to purchase an improperly stored wine, but it can happen. And when it does, you need to know how to rectify the situation with cheese. The three cheeses we chose are outstanding and will probably taste even better with most red wines. Whether you are drinking the finest Margaux, the cheapest Colli from your local State Store, or grape juice from a box, cheese can always contribute.

Cheese for Spatlese Riesling

2008-07-16T07:01:00.002-05:00

by Joe Colosi

In honor of their second place finish in this year's Euro Cup, we opted this week to drink German Riesling. I prefer to drink Riesling before or after a meal, and with the right cheese, it can play a part in a tasty appetizer or dessert. Hunter and I, with special guests KB and JZ, found several fine pairings.

Carl Reh 2006 Trittenheimer Altarchen Spatlese Riesling: This inexpensive Riesling offered subtle aromas and pale yellow hues. After a healthy swig, soft flavors of apricot and tart apple fueled the smooth sweetness. On the whole, the wine was medium-bodied and very quaffable.

The fluffy texture and silky finish of Nevat con Pujol matched the intensity of the wine’s flavor. The cheese, which is made from Spanish goat-milk, appears and tastes like a cloud. The final flavors of the pairing, while pleasant, did not add much to either the cheese or the wine. Coach Farms Triple Cream provided the wine with just the right amount of creamy sweetness, allowing it to taste more refined and elegant. The tangy goat cheese and wine mixture felt like cement in the mouth for a moment, before gently dissipating. Hunter and I both enjoyed this pairing, though it definitely worked better without the cheese’s rind.

Pont L’eveque, a brine washed cow milk cheese from France, offered a more typical paring to the wine. However, the funky edge to the cheese impacted the wine favorably for only a moment before deteriorating into a suspect flavor. A sweeter Riesling would probably work well with Pont L’eveque. The cow’s milk double cream cheese Edel de Cleron worked hand in hand with the wine on every level. The apricot flavors were amplified and nectarines highlighted an increased citrus taste. This pairing is ideal for a sunny day in the summer.

The Verdict: Coach Farm’s Triple Cream, Edel de Cleron

This week we tasted a good example of a cheap find in a Pennsylvania Liquor store. The wine was easy to drink and many cheeses worked with its mild sweetness. Stay tuned for next week, when we sample an example of a Pennsylvania Liquor store’s ineptitude and poor wine keeping.

"Mmm-mmm, that is a tasty burger!"

2008-07-15T12:11:00.001-05:00

by Curtis Rosengrant

It is summertime in the city and nothing says summer like some tasty burgers fresh off the grill! We make fresh ground beef daily with lean and delicious black Angus beef. Try picking up a little Roquefort cheese and sprinkling it on top and treat yourself to a real cheeseburger in paradise!

Are you in the mood for something a little more exotic? Check out the freezer in our meat department and try our new Kobe-style Wagyu beef patties. Kobe burgers are the latest rage in the culinary community.

Really kick it up a notch by putting some seared foie gras on top with a little hollandaise and prepare to be blown away!

I know that everyone is trying to stay fit, but that shouldn't stop you from enjoying a delicious burger. Try the leanest burger around in our new ostrich patties, located right next to the Wagyu burgers in the freezer case. Ostrich is a wonderful healthy red meat with all of the flavor and texture of beef. It is rich in protein and high in iron yet is lower in fat, calories and cholesterol than
skinless chicken or turkey! Stop by or give us a call and get the barbecue started!

Cafe DiBruno

2008-07-01T15:35:00.003-05:00

by Gina Parker

Some like it hot! Some like it iced! Whatever your preference, our baristas deliver. Try a DiBruno Latte. Our signature latte made with espresso, white mocha, mascarpone and steamed milk. Or sip on an Iced Thai Coffee made with Illy coffee, espresso and condensed milk.

Illy coffee, like Dibruno's, is family owned and operated since the 1930's. They use exclusively Arabica beans, which are less bitter and deeper in flavor than the more common Robusta bean. Illy blends beans from nine to twelve regions from across the world to obtain its unique flavor. The company purchases only from small, independent, organic farmers, ensuring top quality. Illy is served only in the best hotels, restaurants, cafes and specialty shops.

The aroma of coffee is intoxicating. It comforts. It soothes. It awakens. Whether you're rushing to work in the morning or passing the afternoon away, we have something for everyone. Pair your coffee with one of our delicious sticky buns or try another of our many eye-teasing pastries.

Our coffee bar is located on the first floor. We open at 7am seven days a week. Please stop by anytime!

Corporate and Social Catering from Di Bruno Brothers

2008-06-30T18:06:00.000-05:00

by Laurie Bronstein

Di Bruno Brothers has long been thought of as the place to go for specialty products, in particular cheeses. Not everyone knows that our catering team takes the same standards that our retail store uses and applies it to our meals. It is this resource that allows our catering department to be able to provide both classic South Philadelphia favorites along with new unique flavor combinations. We can provide the special meal for any event both off-premise or in our Chestnut Street location.

For our early risers or the power business breakfast, we offer the Center City Continental. This includes assorted min bagels, muffins and Danish with butter, cream cheese and fruit preserves. Add a freshly brewed pot of Illy coffee for only a couple more dollars and you will feel like you are sipping your cup in a café on Pizza Navona!

If you like to sleep to in, but you have been busy building your appetite, perhaps you will have us bring you your lunch! If you are a true Philadelphian you would probably like our South Philly Hoagies or our Chicken cutlet sandwiches. The Hoagies are freshly baked rolls filled with hand sliced gourmet meats. The chicken cutlets might be as good as moms (but don’t tell her that we said that). If you are seeking something that is equally delectable, but a little friendlier to those watching their carbs, we offer a variety of salads that include Spinach with gorgonzola and grape tomatoes or Nicoise with seared Ahi tuna.

Maybe your extended family has just announced to you that they will be arriving over the weekend, and you need to have dinner for 10 people. Do not think of Di Bruno’s catering just for breakfast and lunch in your office. Let us bring you Meatballs in gravy and our “Di Bruno Style” Chicken Marsala (we can send the eggplant parmigiano for your vegetarian cousin, too!).

And if all of that hasn’t made the foodies of the crowd hungry yet… Maybe we can start you off with the New Potatoes filled with caviar crème fraiche and ricotta or the dried figs with delice de Bourgogne? Our menu doesn’t end with the traditional Italian comfort food. Our chefs can help start your menu wherever you need it to be.

Our kitchen and staff is at your service. We are here to work with you to provide you with an unforgettable culinary experience. The Di Bruno standard of “culinary pioneering” applies to all of our food, and there is no request that we will not try to honor. If you have any questions or would like to speak to anyone in catering please feel free to contact Sarah, Bevin or myself (Laurie) and we would love to help you plan your next event!

Mangia Mangia!

Cheese for Schioppettino

2008-06-19T16:30:00.002-05:00

by Joe Colosi

This week we tasted a delicious bottle of Schioppettino, a wine making a comeback after nearly being destroyed by a debilitating insect epidemic in Europe over a hundred years ago. The grape produces a medium-bodied dry table wine. We attempted as many pairings as were needed to find the right combination of delicious flavors.

Vignai da Duline 06 Schioppettino: Vignai da Duline is located in between Venice and Trieste and has grown Schioppettino (or ribolla nera) since the 1970s. This young wine had a fragrant nose, combining chocolate, vanilla, and strawberry aromas–almost euphoric. The wine tasted like cherries, though the texture was quite dry and contrasted the fruit flavors.

Maistus Foggiano, a Sardinian sheep’s milk cheese, worked with the wine only depending on the size of the portion. In small amounts, the cheese infused sheepy flavors on the finish. However, when we ate a liberal wedge of cheese, it overpowered the lighter taste of the Schioppettino. We thought Farmhouse Manchego, a softer Spanish sheep milk cheese, would strike the right chord with our picky wine. But the flavors were too undistinguished against the wine and brought out an abundance of alcohol flavors. The bold, biting flavor of Auricchio Stravecchio provolone created a symphony of robust flavors, though most of them were too strong for the typical palate.

The best cheese we found to pair with Schioppettino may also be the best cheese in the world. Parmigiano Reggiano is most commonly known as a grating cheese, though the delights of its full flavor are best appreciated by itself or with wine. The Schioppettino brought out a beefy, meaty flavor in the cheese, like a juicy roast. After our mouths were saturated with a resounding, all-encompassing flavor, the wine took on a refreshing and light air.

The Verdict: Parmigiano Reggiano, Maistus Foggiano

The Schioppettino we tried tasted unique and enjoyable, but when paired with the right cheese the wine sculpted and molded itself to match its counterpart. Despite the subtleties each wine brings to the table, we are always able to find a good match in the over 200 cheeses at the Di Bruno Brother’s 9th St location. Don’t hesitate to ask your favorite cheesemonger, at either center city or on the Italian market, to help find you the right cheese for any bottle of wine. And if you would like an in depth examination of the wine’s cheese pairing capabilities, pour a glass and ask for Joe.

Burrata: A Beacon of Hope

2008-06-14T08:01:00.004-05:00

by Hunter Fike

There has been a disappointing trend in the Specialty Foods industry over the last decade. As Americans race through our daily routine with accelerating velocity, we are devoting less time to the enjoyment of quality food. This theme is reflected within the realms of culinary arts, as industry giants routinely convert artisan foods into cheap imitation hash. These indiscretions have caused us to associate Parmesan with Parmigiano Reggiano, domestic Romano with the genuine article, and myriad other artificial cheeses with their authentic inspirations. But we will not allow these fallacies to continue to pollute this discussion.

In this disconcerting time for foodies, there exists a beacon of hope that is actually inverting the process: Burrata. In the 1920s, an industrial Mozzarella producer wanted to make some additional profit by creating a way to sell the scraps, called "ritagli," that remained following the production process. Ingeniously, they opted to stretch some Mozzarella into a sheet and form it into a pouch. The ritagli is then whipped with a dab of heavy cream, creating a ricotta-like consistency. This mixture is dumped into the pouch, which is tied into a knot to prevent the ritagli and cream mixture from leaking. The moniker Burrata, Italian for "buttered," was applied to reflect the cheese's buttery core.

Burrata existed in relative obscurity, remaining unknown to anyone outside of southern Italy. However, in recent years several artisan producers have begun to realize Burrata's full potential. Exquisite Burrata is now produced throughout Italy and in Philadelphia, at DiBruno Brothers. An easy way to identify the quality of a Burrata is by judging its appearance. Any hand production results in a remarkably thin wall of Mozzarella, and this delicate membrane is kept in tact inside a clear plastic bag. Leek leaves are then tied around the circumference, which serves two purposes. Primarily, it adds aesthetic appeal. Secondly, the leek has the same shelf life as the cheese, so any spots of brown will indicate that the cheese within is on the verge of deterioration.

Burrata is becoming popular at the right time. Many cheese fanatics look forward to Buffalo Mozzarella during the spring and summer months, but a recent epidemic in Campagna has resulted in the slaughter of nearly a third of the water buffalo who give their milk to this cheese. This will certainly result in a significant increase in price. Burrata, because of its rustic means and ingredients, is a more affordable option that is equally compatible with the summer months. It can be served as an alternative to Mozzarella in a caprese salad, but is best presented on its own with a loaf of ciabatta and high quality olive oil.

Hide from the Heat with a Fresh Menu Upstairs at Di Brunos

2008-06-12T07:57:00.001-05:00

by Maggie Hochberg

We are pleased to present some exciting, seasonal items on our menu Upstairs at Di Bruno Bros. The Upstairs Café has always been known as a convenient spot to grab a quick, tasty lunch; and now it is the proud new owner of some splendid items to satisfy your taste buds.

Among other items, we have a beautiful, light Orange & Fennel Salad. This salad is served with fresh, crisp frisee as the base with juicy orange segments, shaved fennel, sweet candied walnuts, kalamata olives, and a light yet striking walnut vinaigrette. On its own, this refreshing little number is served with manchego shaved on top, and it is also available in accompaniment to a succulent crab cake- which is bursting with jumbo lump crab meat.

If something slightly more substantial is what you desire, then perhaps the Beef Brisket Sandwich is for you. Featuring beautifully cut beef brisket topped with caramelized onions, finely chopped peppadews, and our own bacon horseradish spread on a savory mushroom focaccia, this dish is sure to please even the pickiest of carnivores.

You might be feeling a flair for the more exotic flavors in life. Should this be the case, then the Teriyaki Noodles with Chicken and Tofu should fit the bill. The noodles are a lovely variety mixed with julienne vegetables and combined with grilled chicken and tofu in a beautiful Teriyaki sauce.

Of course, for our creatures of habit we do have our standard classics to choose from as well. The sturdy, reliable favorites such as our Escarole and Beans Salad (a champion with quite the dedicated following) and the classic Calamari Di Bruno (no one does it better) are always available and always delicious. We also offer a variety of sandwich platters served with a bright, delicious house salad and downright addictive home made potato chips.

No lunch item is over $15, and the self service trattoria is a bargain $9.99/ lb. Such delicious food at absolutely reasonable prices makes the Upstairs Café an undeniable gem of a lunch spot. I welcome you to come see for yourself what our loyal regulars already know, you’d be hard pressed to find a better lunch around.

See you Upstairs!

Smoked Salmon

2008-06-04T09:47:00.004-05:00

by Mike Ferraiolo

Smoked salmon has been pleasing palates for thousands of years. Despite its present day position atop the culinary pedestal, it was actually a pretty mundane meal up until the 20th century. In the States, it was very much a staple of the Colonial diet, right along side salted pork and wheat. In fact it was so common, that farmers actually used it to fertilize their cornfields.

Fortunately for us, those days are long behind us. In today’s market, with increased pollution and over-fishing, salmon fisherman are faced with strict regulations, stifling many fresh fishing operations and spawning a host of salmon “farms”. These farms are essentially free floating cages in the middle of the ocean. Over the last 30 years or so, these farms have seen a drastic increase in production, growing from a mere 2,000 metric tons to an astounding 150,000! Proponents for salmon farming argue that farming offers a more consistent product with a greater variety, not to mention less long-term strain on the environment and fresh salmon all year round.

Here at Di Bruno Bros., we are proud to be one of the few retailers in the city to hand slice smoked salmon. Aside from the rational varieties of nova and belly lox, we offer two outstanding salmon from River and Glen…the Scottish and the Norwegian. Twice a week they receive shipments from Scotland and Norway respectively and begin their curing process.

The Scottish, which has the most pronounced smoky flavor, is cured with sugar and sea salt then cold smoked for 12 hours over apple wood and oak from white wine barrels. Cold smoking is done at temperatures below 75 degrees Fahrenheit. This provides a pleasant supple texture not unlike that of a well-cured prosciutto. Hot smoking slightly cooks the fish and provides a flakier texture, evidence you’ll see in the other fish in our case like the whitefish, sable and kippered salmon.

The Norwegian, which is cured the same way, is also cold smoked for 12 hours, but over Norwegian beech wood. Slightly less smoky, the Norwegian yields a buttery smooth texture with a milder overall flavor, making it ideal for those venturing into the foray of smoked salmon for the first time.

As always, when you visit us, never hesitate to ask for a sample. You’ll find most of the time that we insist that you not only taste the difference but that you love the one you are going to purchase. When entertaining or for your own consumption, be sure to serve the salmon at room temperature as to achieve full flavor potential and don’t forget to have plenty of bagels and cream cheese readily available at your fingertips.

Cheese doesn’t go bad!

2008-06-04T09:42:00.002-05:00

Clifton Fadiman’s quote “Cheese is milk’s leap toward immortality” brings to mind a question I hear quite often: How long will this cheese last? I usually meet this question with the unlikely reply, “Cheese doesn’t go bad… it just gets worse.” I say this with the exclusion of the fresh cheese family: Ricotta, cottage cheese, fresh mozzarella, mascarpone, crème fraiche, etc... The longevity of these cheeses should be treated similar to that of milk or cream depending on the fat content of the cheese. The higher the fat content in the fresh cheese the longer it will last. The high moisture to salt ratio in these cheeses allows for an environment that encourages spoilage. One way to combat this is to add active cultures to the mix, such as those contained in yogurt and sour cream. These fight off the detrimental pathogens which can enter the scene. We can also alter these fresh cheeses by draining their moisture or salting them. Provolone is actually made the same way as Mozzarella! With its dryer, saltier environment than Mozzarella, Provolone can age indefinitely. (At least as far as food safety is concerned.)

These few aforementioned manipulations to fresh curds (AKA: fresh cheeses) are just the tip of the iceberg regarding the many preservation methods leading to the wide variety of cheeses we see today. The cursory step of separating the curd from the whey is one of the original forms of biotechnology. This basic step, transforming a liquid to a solid (and a thinner liquid – whey - as a byproduct) allowed civilizations to exist in environments not bountiful enough to consistently supply adequate protein sources. In an era predating refrigeration, cheese was a means of storing milk weeks, months, even years. Not bad compared to the day or two a resident of the Fertile Crescent could expect from unaltered milk.

Cheese making techniques had come a long way by the time of the Romans. Accounts of cheeses with a suspicious resemblance to Parmaggiano were being described in the areas to the north of previous Etruscan territories. (Parmaggiano wasn’t actually referred to as such until the time of the Giovanni Boccaccio’s Decameron. Surely at that point, it had been produced for more centuries than one could count on their fingers.) Hard durable cheeses such as Parmaggiano - or to name another cheese of many, the sheep cheeses of Tuscany that predated the Roman era, and certainly were quite similar to the Pecorino Tuscano of today – were a means of nourishment a soldier could travel with for months in the hot Mediterranean climate. Soldiers were freed from the worry of foraging for fresh food. Cheese was antiquities version of an MRE!

Back to the original question of longevity: Real cheese is alive. Suffocation is the enemy. Plastic wrap, plastic bags, and other airtight containers should be avoided in all cases except the previously mentioned fresh cheeses. These storage methods trap in stale air, as well as prohibiting the cheese from venting moisture and other byproducts. Once a soggy oxygen deprived environment develops, anaerobic bacteria present themselves. This is a bad thing. This is spoilage. Butcher paper, parchment paper, and wax paper avoid this problem. The cheese is allowed to dry out as it would do anyway if were intentionally aged in a full wheel; it just dries faster in a cut wedge. Mold will still grow on the cheese. Generally these molds are the same ones found naturally on the cheese’s rind. Just cut off the moldy part, and you’re good to go. Eventually the cheese will get stale, but not much worse. In general, long before the cheese is ever dangerous to ones health, it will taste awful. Let your taste buds guide you.

As for refrigeration: As previously stated, the invention of refrigeration followed the advent of cheese making by many millennia. (How many? We don’t know, due to the fact that cheese making even predates written history.) Refrigeration merely slows down the lifecycle of the cheese. Any cheese can stay outside of refrigeration; it just won’t last quite as long. For a piece of Noord Holander Gouda this means 3 months outside refrigeration vs. 6 (or even more) months inside. For Taleggio, this could mean 12 days as apposed to 3 or 4 weeks (depending on the room temperature). In the case of vacuum sealed cheeses, we are dealing with what accounts to suspended animation. The vacuum created generally halts any biological activity that would otherwise occur. Once the seal is broken the cheese should always be stored in a breathable environment.

If you have a long trip ahead of you and shudder at the thought of rest stop, or airplane food; cheese could be your savior. Just grab a few chunks of Parmaggianno Reggiano, and drizzle some aged balsamic vinegar over it. Take some Asiago Allevo, and a few slices of proscuitto di Parma (another prehistoric preserved product.) Prima Donna and Pecans… The list goes on. Cheese will go distance with you. If you’re ever in doubt, just give it a taste. When stored properly, you can use my motto as a guide, “Cheese doesn’t go bad… it just gets worse.”

Gastronomically Yours,
Seth J. Kalkstein

Cheese for Sauvignon Blanc

2008-05-31T10:32:00.001-05:00

by Joe Colosi

Sauvignon Blanc, one of the world’s most well known white wine grape varietals, is often drank within under four or five years. It tends to provide a tasty accompaniment to chicken and seafood dishes. Hunter provided a unique example from Touraine and, as usual, we drank and ate cheese until doing so anymore would impair my bike-riding abilities.

Ricard 07 Sauvignon Pierre a Feu: This producer’s vineyards are located less than two miles from the town of Sancerre and the wine closely resembles a good Sancerre. The nose emitted spicy grapefruit and kiwi notes while the flavor was distinguished and balanced. It tasted smooth and round, with a gentle bite.

The first cheese we paired with the Sauvignon was also the most obvious. Valencay de la Loire is an ash-dusted goat’s milk pyramid about three inches tall. Hailing from the same region of France as the wine, the two meshed well together. The new flavor was milky and nutty, almost like fresh coconut. The cheese’s smooth, dry texture provided a soft landing for the wines acidity, creating a warm sensation in our mouths. Valencay de la Loire is an excellent choice for nearly any Sauvignon Blanc or Sancerre.

The wine was too sweet for an aged goat such as Tomme d’Ayduis or Cabra Pimentao, though both worked for moments. We thought a balanced cheddar like Isle of Mull would match the wine, but the Scottish cheddar brought out a nasty bitterness in the combination after an initial fruity flavor. Sparkenhoe Red Leicester, another delicious cheese we receive from Neal’s Yard, also tasted great at the start – like the cheese was melting. However, with the more we ate and drank, the harsher the flavor grew.

The Verdict: Valencay de la Loire

How about that – a drinkable, young white wine and a young, tangy goat cheese. It’s not our most exciting pairing, but they call it a classic for a reason. I mean, you don’t ask for the best there is and then change your mind during ‘Livin’ on a Prayer.’

“The Customer is Always Right"

2008-05-21T07:52:00.001-05:00

by Curtis Rosengrant

This is one of the more misinterpreted and under-utilized notions in the retail world. It is a phrase inspired by the belief that all steps humanly possible should be taken to make the customer feel appreciated. Their every need should be tended to and their special request met with an enthusiastic response. As the newest Team Leader of the Di Bruno Brothers Meat and Seafood Department, I assure you, I’ve always held this notion in the highest regard.

I would like to discuss many of the “special request” type items available upon request in the Butcher Shop. In most cases, items such as Fresh Venison, Buffalo, Game Birds, Kobe Beef and an array of other hard-to-find items, can be ordered for the next day. Talk about convenience and Customer Service, simply call our Shop, place your special order with your Credit Card and we will have it bagged up and ready to go for a quick pick up.

Our most-requested item of last is Venison Steak. Venison is a flavorful, tender meat that is lower in fat and calories than most Beef, Pork and lamb. I have paired some Venison Steaks with some mango chutney and red wine and was blown away. I highly recommend it.

So whatever your need, special request or even cooking technique questions, give me a call or stop by Di Bruno Butcher Shop. Is the “Customer always right?” All I know is I’ll do everything in my power to make it that way. See you in the Shop.

Cheese for Sangiovese

2008-05-12T20:22:00.003-05:00

by Hunter Fike

Sangiovese is one of the most commonly consumed wines in the world, and yet it is also one of the most under-appreciated. As the principal grape of Chianti, it is often associated with mass-produced table wine that comes in a jug and is hung above the bar in a wicker basket. However, when produced by an experienced vinter, it stands amongst the finest, most balanced and lush wines in the world. As underrated as the Tuscan Sangiovese can be, any non-Italian Sangiovese is, unjustifiably, held in even less regard. The classic cheese pairing with this Tuscan classic is, not surprisingly, Tuscan pecorino. But does tradition create the optimal pairing?

The first Sangiovese we tasted was a 2003 Chianti Classico Reserva from Il Piaggione. A sturdy 13% alchohol, it smelled of cloves and earth with subtle smokiness. The taste was dominated by the traditional flavors of sour cherry and accented by notes of black pepper and vanilla. Very refined and balanced. We opted first for the time honored pairing of aged Pecorino Toscano. While the pairing was functional, it was underwhelming. The pecorino offered little in terms of depth, and the wine eventually overran in the finish. To kick up the flavor, we opted for a Tuscan pecorino studded with black truffle, Cacio al Tartufo. The truffle contributed to the depth served to highlight the spice in the wine. The finish, which sealed the deal, yielded the extremely satisfying flavors of truffles, olives and earth.

For the sake of experimentation, we tried one more. Berkswell, a sheep milk cheese from the Forest of Arden in England, offers big, beefy flavors with a beautiful undercurrent of olive oil and sea salt. Inspired by Tuscan pecorino and Spanish Manchego, it cannot claim originality. Nevertheless, it warrants recognition. When paired with the Chianti, it accentuated the fruitiness of the wine, and unlike the Cacio al Tartufo, the finish was balanced, clean and harmonious.

The Verdict: Cacio al Tartufo, Berkswell

Next we tasted Pedroncelli, a Sangiovese from Dry Creek Valley in Sonoma, California. At a potent 14.8%, vanilla dominated the aroma, but was underscored by subtle butter and allspice. The flavor profile mimicked that of the aroma, with a tad more mineral and a near-abbrasive tannin. While our initial idea was to taste something rich and creamy, Taleggio yielded poor results. What worked, quite admirably, was Fiscalini Cheddar from just outside of San Francisco. When lost in an inspirational conundrum, it is wise to stick with the adage "What grows together goes together," and it certainly worked in this case. Despite a maturation of two years, the Fiscalini has maintained a sweet, creaminess. That texture helped to contrast the tannins, and produced a sweet finish of vanilla and cherry.

The Verdict: Fiscalini Cheddar

Each of the wines embodied their heritage. The Italian was refined and balanced with charming subtleties, intended to be consumed with food. The Californian, bigger, higher alcohol and more vibrant fruit, a blatant attempt appeal to the stereotypical "American" audience. Despite the drastic difference in styles, each of these wines found a satisfying pairing.

Gegenbauer Vinegars

2008-05-08T17:48:00.004-05:00

by Hunter Fike

There are myriad artisans that strive to establish a reputation of small-production foods of exemplary standing. There are fewer, still, who upon obtaining recognition can increase supply without sacrificing quality. One such producer is Erwin M. Gegenbauer Jr.

The Gegenbauer company was founded in 1929 in Vienna, Austria. For sixty years, they survived producing gherkins and sauerkraut, two staples of Viennese cooking. Due to the high price of bulk vinegar, needed for pickling the gherkins and sauerkraut, Ignaz Gegenbauer began producing vinegar himself. His vinegar was "supermarket quality," and consequently supermarkets became his only satellite retailers. That is until his grandson, Erwin, inherited the business.

When Erwin took over in 1989, he had already accumulated a vast appreciation of wine, and he used this to innovate the vinegar industry. While most companies purchase wine discarded by vinters for the purpose of creating a product suitable for pickling, cooking or salad dressings, Erwin wanted to see what would happen if he acidified high-quality wine. He also experimented with adding strains of vinegar bacteria to fruit and vegetable juices. His line ranges from ubiquitous (Red Wine, White Wine) to obscure (Granny Smith Apple, Asparagus). Here are two of our favorites:

Noble Sour T (or P.X.): While often referred to as a sipping vinegar, this is not technically a vinegar because the acidity is only 3%, as opposed to the 6% required to be called vinegar. What separates it from the mass market is the grape. The "T" variety is made from the traminer grape, most famous for its contribution to Gewurztraminer. The wine is made using the trockenbeerenauslese method, which results in a viscus, dessert wine rich in residual sugar. The "P.X." is the Pedro Ximenez varietal, the grape used to make sherry. Because the acidity is low and the wines are sweet, Noble Sour is best enjoyed as an apertif. In Vienna, it is sipped after dinner, before dessert, to both cleanse the palate and aide in digestion.

Muscat-Ottonel Trockenbeerenauslese: Also made from a sweet dessert wine of the Muscat grape, this is officially a vinegar, reaching an acidity of 6%. The resulting taste is rather tart on the tip of the tongue, but finishes with bright, sweet fruit reminiscent of biting directly into the grape. Because of its tartness, it is not to be enjoyed straight (although the iron-stomached might disagree). It is delicious mixed into carbonated water, but is more commonly used to marinate raw fish, fruits and vegetables. The official website suggest deglazing a pan of crispy fish skin and then allowing it to reduce with a dollop of butter. We like it in ceviche.

The line of Gegenbauer are so extensive, there is certainly one, or more, for everyone. And, like everything else in the store, there are samples available, so stop by and ask for a taste.

Cheese for Barbera D’Alba and Salice Salentino

2008-05-02T22:48:00.004-05:00

by Joe Colosi

Sometimes drinking wine for two hours after work is a real drag. But we managed to have a good time when our friends Jim and Kristina Burke stopped by with two bottles of red wine. Both of this week’s pairings are available at the restaurant James, located on 8th st. between Christian and Catherine. And now, for the wine and cheese.

Agricole Vallone Vereto 03 Salice Salentino Riserva: This wine is made predominantly with the Negroamaro grape (90%) as well as a touch of Malvasia Nera (10%). The smell was spicy and alcoholic, with notes of strawberries and cherries. The taste was striking, almost like a ripe blood orange. Its tannic finish suckled our cheeks. For a wine that is meant to be enjoyed with dinner, we found two great matches. And for what it’s worth, we tried pairing Blue d’Aosta, a surprisingly sharp cow’s milk blue, and the taste was worse than burnt glue.

On the other hand, Monte Veronese, a hard, cow’s milk cheese, meshed beautifully with the cold texture of the wine. The wine amplified the flavor of the cheese creating a warm, cheddary sensation. The wine had an enjoyable flavor, but for a slightly off, possibly metallic flavor; but that only induced us to eat more cheese – never a bad thing.

Foja de Noce also paired nicely with the Salice Salentino. The combined flavor was gritty, earthy, and lasting. The hard and moist sheep’s milk cheese developed an incredible nutty flavor when eaten after a swig of wine. For its part, the cheese impacted the wines cutting flavor favorably and rounded out the tannins.

The Verdict: Monte Veronese, Foja De Noce

Parusso 04 Barbera D’Alba Ornati: After the strong smell of the Salice Salentino, this wine had a lighter, rosy smell that adopted the scent of cheese from my hands. The flavor of the wine, however, was abundant. It tasted full and complex with plum notes – a wine that can be drunk alone. We found two perfect cheeses in contrasting pairing styles.

Cacio al Tartufo, a sheep’s milk, truffle-studded cheese, delicious all on its own, paired exceptionally with the Barbera. As we ate and drank, the soft velvety flavors smoothly evolved into a sumptuous truffle finish. This is a dangerous pairing and may lead to overeating.

Blue del Moncenisio is a creamy cow’s milk blue cheese made less than one hundred miles from where the wine is made in Piedmont. The oozy cheese clings to the mouth and has a pleasant, mild flavor. The wine tastes sweeter, with fruity hints of orange and lime. As Hunter said, “it’s an excellent dessert pairing.” So there you go: A bottle of Parusso Barbera and a pound of Cacio al Tartufo for dinner and another bottle and a pound of Blue del Moncenisio for dessert.

The Verdict: Cacio al Tartufo, Blue del Moncenisio

Thanks again to Jim and Kristina Burke from James. Without them, we would have had to pay for this week’s wine.

Cheese for Chardonnay

2008-04-23T15:43:00.004-05:00

by Joe Colosi

The warmer seasons are fast upon us, and a chilled white wine in the sunlight is just the thing to make the most of the weather. Chardonnay fits the bill, especially with an accompanying cheese. As usual, Hunter and I sampled two bottles, one Chardonnay from California, the other from Burgundy, in the search for an ideal match.

L’Ecole #41 06 Chardonnay Columbia Valley: The first thing we noticed about this wine was its unappealing light yellow color. However, the wine smelled crisp, and like apples and pears. The flavor was more buttery than the nose and finished with a kick and notes of guava.

Many cheeses we tried matched well in flavor but clashed in terms of texture. Capriole Sofia, a handmade American cheese, meshed perfectly and made the wine richer and the cheese more full-flavored. But the creamy texture of the cheese mixed awkwardly when eaten before a drink of the buttery wine. The same problem arose with Midnight Moon, an aged goat’s milk Gouda. It has a creamy texture and a sweet, tangy taste, but the buttery wine again made it a sloppy combination.
We finally found an ideal match with the French classic, Le Chevrot. The dry goat cheese achieved the right amount of creaminess. The flavors blended together, becoming slightly tart, fruity, and tasty. The end finished with an unpleasant bitterness. But when we removed the edible rind from the cheese, the pairing worked beautifully in all regards. For a harder cheese, try Comte Marcel Petite. This nutty cheese greatly amped up the wine's flavor.

The Verdict: Le Chevrot – no rind, Comte Marcel Petite

Roux Pere & Fils 05 Chablis Premier Crus Montmains: This one hundred percent chardonnay Chablis was darker in color to the California chard. It tasted lighter and sweeter with lime on the finish. More oaky than buttery, this wine had a more formidable finish than the L’Ecole. We only tried one cheese with the Chablis but it proved to be an excellent match. Capriole O’Banon, a delicious handmade chevre wrapped in Woodford Reserve-soaked chestnut leaves form, has a funky, goaty, and punchy flavor. The wine fed off the cheese, creating a rounder, nutty finish. This kind of pairing makes you want to eat more and more cheese and drink more and more wine.

The Verdict: Capriole O'Banon:

Both of this week’s wines were purchased at the state-run Wine and Spirits store on twelfth and Chestnut, sadly, the widest selection of imported and fine wines in Philadelphia that I know of. And while neither of the Chardonnays we drank were Home Runs on their own, they tasted much better with nearly all of the cheeses with tried. With the oncoming sweltering heat and long summer days ahead, now, more than ever, do we need cheese to improve our Government mandated wine offerings.

Cheese Plate of the Week April 16th, 2008

2008-04-16T13:03:00.001-05:00

Ardrahan: Cow Milk, County Cork, Ireland
-The history of Ardrahan cheese begins in 1925 with the establishment of the Lullaby Milk Company. Their herd of pedigree Frieshians routinely gave award-winning milk Ireland throughout the 20th century. However as competition from larger milk companies grew, the Lullaby Milk Company was forced to find alternative profit sources. In 1983, they first turned their surplus of exquisite milk into Ardrahan, and regained the public’s interest. The texture is uniquely tri-layered, with an unctuous layer beneath the rind and a fresher, curdy texture within that. As it is washed-rind, it has a slight pungency, but not so much that it detracts from the grassy notes and grilled peanut undercurrent.

Bleu di Bufala: Raw Buffalo, Lombardy, Italy
-A rare cheese indeed, this Buffalo milk blue hails from the town and Province of Bergamo. Matured for four months, it is firmer and stronger than any of the Gorgonzola produced in the region. The buffalo milk contributes a slight sourness that is translated as sharpness after its maturation. We pair it with Buckwheat Honey from Washington state, a union that raises some eyebrows until they combine on your palate.

Rogue Creamery Chocolate Stout Cheddar: Cow, Oregon, USA
-A collaboration between the Rogue Brewery and the Rogue Creamery, conveniently located just down the Rogue River. After the curds are drained of their whey, they are washed with Rogue Chocolate Stout and set into moulds. The stout does not overwhelm the cheddar, and in fact blends with it quite nicely, creating a smooth, sweet finish. The striations of beer create an aesthetically pleasing marble that stands out on a cheese plate.

Capicola, Capocollo, Coppa, Ham-Capocollo: How can you cope?

2008-04-14T20:35:00.002-05:00

By Joseph Colosi

The names of Italian cured meats are notoriously unstable when it comes to their pronunciation. When there are so many different varieties of meats due to regional styles, it’s easy to see where "gabagoo" came from. At Di Bruno Brothers, we have heard nearly every possible form of these words, from super-sausage to Purzoot (sopressata and prosciutto, respectively). However, there is a method to the madness, and not surprisingly, it all starts in the homeland.

The confusion stems from the many regionalized styles of coppa in Italy and the difficulty of importing them to the United States. A centuries old tradition, some form of coppa is created in nearly every region of Italy. There are two DOP (dizionario d’ortografia) protected coppas in existence today: Coppa Piacentina and Capocollo di Calabria. DOP means they can only be made in a certain region and according to traditional methods. Coppa Piacentina is made with pork neck muscles and stuffed into an intestine casing. Capocollo di Calabria is made with wine moistened meat from the high part of the leg and then stuffed into a casing. Both of those coppas use a whole cut of meat. This is the most basic difference between coppa and soppressata, in which the meat is ground and then stuffed into a casing. Most American made coppa comes from pork shoulder and neck and is spiced with either black peppercorn (sweet) or red pepper (hot). Regulations regarding slaughterhouse conditions in Italy prevent Italian coppa from being exported to the United States. Therefore Di Bruno’s carries only American-made coppa.

The other capicola-style product we carry is called ham capocollo or ham-capi. A boiled ham coated with spices, it is leaner than coppa and larger. Nearly one foot by six inches, it is packed in water. A company called M&V Provisions company claims to have invented the ham capicola product in 1949. According to their website, ham capicola was created “by combining Italian capicola with boiled ham.” The version we carry at Di Bruno’s is called Ham-O-Collo. It is spicy, and nearly addictive.

Both our hard, cured coppa and the ham capi can be used in similar ways but with very different effects. The hard capicola must be sliced thin or else it is too hard to chew. When cut correctly, it has a texture close to that of Prosciutto di Parma. Wrapped around cheese like Asiago Stravecchio or roasted peppers, it makes a decadent appetizer or addition to an antipasto salad. Or it can be added to a sandwich with prosciutto and cheese. You can also wrap it around asparagus or smaller cuts of meat before grilling or baking. And of course, there is nothing wrong with eating coppa slices straight.

Ham capocollo can also be eaten in diverse ways; in fact, you could eat ham capi for breakfast, lunch, and dinner. You can be sure that at least once a week, someone at Di Bruno’s eats a scrambled eggs, ham capi, and American cheese sandwich for breakfast. And what makes a better, quick lunch than a ham capi sandwich with provolone and mayo. For dinner, try slicing a whole ham capocollo in half and setting both pieces on a plate – it’s easy and classy. All jesting aside, ham capi is one of my favorite sandwich meats and even works as an appetizer wrapped around cheese.

All of the coppa meats we carry are made by east coast companies, Freda Deli Meats and Danielle Meats in Rhode Island. However, our hard capicolas will soon be produced in house. We tasted the new coppa a few weeks ago and are waiting for the first shipment. It is handmade to a homemade recipe and will soon replace our current sweet and hot coppa. The new meat has a richer flavor and can only be described as delicious. We have no plans to replace the ham capi, but then again, how can you improve perfection?

For two products as different as they are, only the word “ham” separates them in terms of linguistics. One was created so long ago it’s difficult to guess the time or place of its origin and the other was created only recently as a new take on the Italian classic. The only way to truly differentiate them, and to be honest, the only thing that really matters, is to taste them and enjoy their flavors. And once you try coppa and ham capi and use and appreciate them, you realize that the name doesn’t matter all that much when you are eating.

Boulangerie & Pâtisserie

2008-04-07T16:17:00.001-05:00

by Katie Smith

Last week I was called downstairs to sample some new bakery items that we are starting to sell. As I lingered over a pain au raisin, I was brought back to my days in Paris when I worked as a stagiaire at The Ritz Escoffier Ecole de Gastronomie. During my internship, each week of class was dedicated to a specific theme, ranging from contemporary desserts to the basics of boulangerie. My two favorite weeks were Boulangerie and Classic Pâtisserie, where I learned the basics of making French breads & pastries.

Many non-French people will freely use and interchange the terms boulangerie and pâtisserie. There is in fact a difference. A boulangerie can be translated as a bakery. Bread is the primary product made and sold at a boulangerie. One would find loaves of bread such as baguettes, ficelles, pain de campagne (country bread) , pain de mie (sandwich bread), or pain au son (bran bread). In addition, breakfast rolls such as croissants, pain au chocolat, pain au raisin, or brioche might be available. A pâtisserie would offer more elaborate pastries, sweets & cakes. These creations might include decorated tartes, napoleons, opera cakes, or chocolat entremets. Typically, the product of a pâtissier would be filled with chocolate, pastry or Bavarian creams, and decorated with fresh fruits and berries and/ or glazed. A pâtisserie is where a French person would stop on the way home from work when in need of a dessert for a dinner party. A boulangerie is where he/ she would stop on her way to work to purchase that perfect roll to accompany a strong café.

Today in France, you will most like be able to find breads and breakfast pastries side by side in a pâtisserie. However, there still are small towns and villages where specialty shops still exist as separate entities. There, you will find not only a Boulangerie (for bread) and a Pâtisserie (for desserts), but also a Fromagerie (for cheese, of course!) and a Poissonerie (for fish) among some of the specialty shops. Luckily for me and for Philadelphia, Di Bruno Bros. on Chestnut Streets provides a one-stop-shop providing customers with everything from breads and pastries to charcuterie and fish. If you need a pain au raisin or croissant to go with your morning cup of coffee, stop by our bakery. If you just need a snack- maybe some Delice de Bourgogne with pâté and an apple- for an afternoon in the park, visit the cheese cave or the center island. And, if you’re invited as a guest for dinner but just don’t have the time to make your favorite recipe, stop by to pick up a cake or tart; perfect choices to satisfy any sweet tooth. I know, it’s not the same as strolling through the streets and shops of Paris, but it’s a pretty close substitute!

Duck Hunt

2008-04-07T11:42:00.001-05:00

by Vince Iannone

Of the variety of delicacies found in the DiBruno Brothers Center Island, duck prosciutto is usually regarded as the most interesting.

People are often curious as to how this food is even possible, and even more curious for a sample, which is usually followed by a purchase.

The name alone is confusing as prosciutto should be cured pork. "Proscuitto" in this case indicates that this duck breast is air-cured, giving it that familiar dried texture. But the true key here is methodology and curing duck breasts with a similar meat and fat content to the pork leg.

To accomplish this similarity, it is preferable to use the Magret de Moulard-the breast of duck which has been grown for Foie Gras. This breast will be more succulent and definitely have the desired fat content for curing. The process is actually quite simple, and because of the smaller size, duck curing can be done in your own kitchen.

First, the duck breast is split into two pieces and placed into a container with a bed of salt along the bottom. Next, more salt is added onto the top of the breasts, covering them.

The breasts are then placed into the refrigerator for 24 hours to cure. This time can vary based on the thickness of the breast but if they feel firm, they're done.

Next remove from refrigerator and rinse the salt off. Now, you can add desired seasonings, usually a lot of black pepper. The breasts are then wrapped in cheese cloth and left to hang in a cool place for one week.

The cured duck prosciutto should be a deep, dark red. It's that simple. The prosciutto is usually sliced by hand with a straight, sharp knife on a diagonal, to increase the length of the slice.

You can use duck prosciutto in a variety of ways-alone, with figs or melon, on salads, with cheese-and I really recommend it. Stop by and ask for Vince anytime, and I'll let you try a slice of delicious duck prosciutto.

The Best Thing from Jerz since Bon Jovi

2008-04-07T08:47:00.001-05:00

by Meridyth Orner

Often I am let down by American producers who attempt to replicate the classics. Wisconsin Provolone just isn’t the same as the Italian icon. But every once in a while a godsend appears and rescues queso-Philas everywhere from disappointing domestic imitations. Perhaps not the same as, or better than, but a cheese that pays homage to it’s ancestors while bringing something fresh to the table. Cherry Grove Farms’ line of cheese does just that.

Cherry Grove of Lawrenceville, New Jersey isn’t new to the local food scene. They’ve been a provider of grass-fed meats and eggs for years now. It wasn’t until a year ago that Owner Kelly Harding realized his dream of producing cheese. Despite decades of experience in the farming aspect Harding, a self-admitted cheese lover, knew little about production. So he brought in the big guns and enlisted young cheese maker Megan Caley who earned her stripes in both Italy and Vermont. With Harding’s passion for organic, quality milk and Caley’s skills they’ve harmoniously brought New and Old world together.

Their wunderkind has worked out to be the Filata Rustico, a cheese in the same family as Provolone. Like Provolone, Mozzarella and Scamorza, Filata is produced by stretching or pulling on the curds before it is formed into cheese. This method is known as pasta filata as depicted in the name. Filata has a similar texture to young Provolone: chewy and creamy, coating your whole mouth. The similarities end here. Filata resembles a small tree trunk due to rubbing the natural mold rind with olive oil turning it dark brown. Nothing like the wax you normally find on its ascendant. Upon splitting you’ll discover a golden spongy surface with a buttery sheen and as with a tree trunk, distinct concentric circles have mysteriously appeared.

Now, what lies beneath…
Something distinctly mid-Atlantic, green onion and sweet grass, a bit on the radishy side.
(Don’t forget these Jersey cows have been feeding exclusively on the lush pastures of the region.) These mingle alongside a bit of barnyard and brine. On the end comes a pleasant tanginess. If you’re looking for that sharp bite of Provolone that burns your throat and goes right up your nose, it’s not there. Instead you get a flavorful funhouse with tastes that creep up on you.

Of course this New Jersey native is delicious on its own, but it’s a delightful addition or substitute for all cheesy concoctions. The consistency almost begs to be melted. Cherry Grove has been providing local restaurants with cheese since their inception. Rumor has it’s great on your morning eggs along side some home fries and applewood smoked bacon. Sub it in grilled cheese, perhaps with a few slices of the other Jersey culinary wonder, tomatoes. I like the idea of stuffing it inside a poblano pepper with shrimp, red peppers, and corn for a spicy and simple warm weather dinner.

If I’ve got you lickin’ your lips DiBruno Bros. on Chestnut St. just picked up this Jersey gem. What a better time to try it than this Saturday, April 5th when Megan Caley will be stopping by. She’ll be able to tell you a lot more about the awesome stuff Cherry Grove is working on. Caley and Harding are as enthusiastic about sustainable agriculture and preserving The Garden State’s farming tradition as they are about cheese. Hope to see you then!