Volume 1 | January 2015

Culinary Pioneer THE

A monthly guide to eating like A Philadelphia Food Lover

WITH DI BRUNO BROS.

THIS MONTH:

WARM UP WITH DI BRUNO BROS. VOLUME 1 - JANUARY 2015

What We’re Eating This Month

Winter is here and we’re ready to fight the frost with melty grilled cheeses, spicy meat to heat up your cheese plate, coffee drinks like you’ve never tasted, and artisanal salts on just about everything. We offer you our winter survival kit and some grub to help fight the winter blues, including our guide to becoming a blue cheese master—plus tips for getting that one friend to just TRY it already!

FIGHT THE BLUES

THE CHEESE

FUDGY. MELLOW. BUTTERY. SWEET. YES, WE’RE TALKING BLUE CHEESE. THE STARTING POINT

Mycella Blue

Mild, creamy, and with a hint of sweet custard flavor.

We call this one “The Converter.”

TAKE IT UP A NOTCH Chiriboga Blue

We like to eat this German blue with chocolate — for breakfast, lunch, dinner or for a round of serious fireplace snacking.

THE WINNER!!!

Bay Blue

The salted-caramel flavors of Bay Blue makes for a nutty pairing with toasted hazelnuts. Taking home Runner Up for “Best in Show” at the American Cheese Society Awards in 2014, this blue really is kind of a big deal.

Still can’t handle the blue? Try it with training wheels—our White Truffle Honey and Prosciutto di Parma—for a complete flavor explosion. Or try some other blue cheese best friends like artisanal, spiced bacons from 1732 Meats, and Dulce de Leche to add a little sweet to the saltiness of the blue.

For more blue cheese-isms visit DiBruno.com/Blog

THE MEAT

WE CAN’T STOP EATING THE Napolitana Salami. HELP! “A spicy salami from the oldest salumeria in the country. At first all you taste is high-quality pork, with the punch to your mouth coming after about ten seconds. It’s perfect.”

For a classic pairing, break out a rustic table Pecorino, like Grand Old Man, Moliterno or Pecorino Ginepro. If you want to crank the heat up to 11, pair it with the Wildfire Blue from Carr Valley Creamery.

-HUNTER F.

Merchandising Analyst, Certified Cheese Professional, Overall Cultured Chap

DI BRUNO BROS. — THE CULINARY PIONEER JANUARY 2015

i just want

ETHING WAR M M SO

We love mac and cheese. We also love grilled cheese. Put them together, add our homemade tomato bisque, and show winter who’s boss. Stop by our prepared foods or sandwich counter to warm up!

THE COFFEE

THE CULINARY DISCOVERY

THE ULTIMATE SALTED CARAMEL LATTE Éclat’s Fleur de Sel Caramel Sauce brings sweet and savory together in all the right ways. We’ve created the Ultimate Salted Caramel Latte to bring you all the comfort you need to get through a chilly day.

MIND-MELTING: JACOBSEN’S SEA SALT Harvested off the coast of Oregon, these pure sea salts are acclaimed for their superior taste, texture and appearance. We bring to you the following salt experiences: • Pinot Noir Salt: Sprinkle on pasta, steak, roasted mushrooms or anything you’d enjoy with a glass of pinot.

• Stumptown Coffee Flake Salt: Amp up your salted caramel brownies, peanut butter cookies, or spinkle on roasted winter squash. It’s always coffee time.

• Herb & Salt Bagel Chips: The best bagel chips of all the bagel chips around. Once the chips are gone, use the remaining salt & herbs in scrambled eggs.

DI BRUNO BROS. — THE CULINARY PIONEER JANUARY 2015

CHEESE news

2014 COMTÉ SCHOLARSHIP WINNER IS ONE OF OUR OWN!

Di Bruno’s

Best-Ever Fondue Recipe by Cheesemonger Daniel Serves 8, 4 oz. portions

YOU WILL NEED:

We’re so proud to announce that Leslie, Rittenhouse Cheesemonger and Certified Cheese Professional, is the winner of the 2014 Comté Scholarship for her essay Fifty Shades of Whey. She’s excited to tour the farms, visit the maturation cellars and meet the makers responsible for one of her favorite cheeses! “...if a morsel of food has the ability to transport us to a different time and place, special to us in one million different ways, isn’t that something worth protecting?”

Read Fifty Shades of Whey at DiBruno.com/Blog

☑ 32 oz. Reading Raclette, cubed (a semi-soft, aromatic Swiss cheese) ☑ 4 oz. Chablis ☑ 6 whole cloves of garlic, cracked

☑ Fresh cracked pink peppercorns (pink if possible, but black works, too) ☑ Crusty bread, cut into large cubes, for dipping ☑ 2 Granny Smith apples, cored and sliced, for dipping

☑ 2 tablespoons unsalted butter

1. Heat the cubed Raclette and Chablis in a fondue pot for about 30 minutes until it is completely melted.

2. While waiting for the cheese to melt, sauté the garlic in a pan with a little butter over low heat until crispy.

3. When the fondue is perfectly melted and bubbly, add the garlic cloves and grind the peppercorns before mixing and serving. Serve with bread and apples for dipping.

FAN FAVORITE

CHAT CHEESE WITH US! @DiBrunoBros

#thecheeselife

g at Di Bruno-in Market the Italian

SAY CHEESE!

#dibrunobros #cheesecrawl #philly #philadelphia #igers_philly #whyilovephilly #visitphilly Cheese lovers for life: Ashley, Courtney, Ilana