We’re so excited about our Holiday Gifts, so we wanted to give you and a friend the chance to enjoy one of our hand-picked and assembled baskets!
All you have to do is enter on Facebook and share away!
Enter to win a gift basket full of cheesy delights! Get one for you and one for a friend! Pick any basket up to $150 for each of you.
Cheese Storage 101
We’ve all been there.
You get your cheese home, eat half of the wedge immediately, wrap it up and stick it in the fridge for a future snacking session. Only… the next time you visit your cheese, something is different… it’s harder, it doesn’t look the same, and it seems to have a new strange flavor.
Valdeon blue cheese: Perfect for fall
The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with cow and goat milk and wrapped in sycamore leaves, from Castilla-Leon region in Spain. The leaves are what remind me of fall. When you cut a chunk of Valdeon the leaves crackle as the knife breaks them. It reminds me of leaves rustling underfoot and the hot summer air giving way to the cool breeze of autumn.
Moldy Cheese: To Toss or Not to Toss?
When should you throw moldy cheese away?
Now, if you have purchased a soft cheese, something in the vein of Brie, triple cream or fresh goat cheese, any mold growth likely means that the entire wedge is past prime and should be discarded.
Learn about the essential gourmet party food staples
Parties are a little like Goldilocks & the Three Bears—you don’t want to have too little food and you don’t want to have too much. So what’s “just right” when it comes to planning your party menu? Here are a few of the essentials you should have on hand:
Healthy cheese please!
When trying to pick a “Healthy Cheese,” it is less about what to search for and more about what to avoid.
Real Cheese is essentially a concentration of all of the vitamins and minerals in milk. Has your doctor ever told you to stop drinking so much milk? Cheese contains every essential nutrient except for fiber and Vitamin C, but it offers it in a consolidated form without all the water weight in milk.
Remember to eat in moderation, because included in the morsel of health is a good amount of fat. Recent studies suggest that eating as much as 4oz of cheese per day is beneficial to your health.
AVOID cheeses that are pre-sliced and anything from the deli counter. Buy a piece of Provolone for your local cheese monger and shave that onto a sandwich or antipasto instead of using that Provolone in tube-form that usually contains binders and odd preservatives that can be very bad for your health.
For more tips, contact the experts at Di Bruno Bros or call 888-322-4337.
Two Rules for the Perfect Wine and Cheese Pairing
There are two rules for pairing wine and cheese, one helpful, one liberating. The helpful rule is “what grows together, goes together,” meaning when in doubt, pair wines and cheeses that are made in the same region of the world. Classic examples include sauvignon blanc and Loire Valley goat cheese, Burgundy and époisses, Chianti and Tuscan pecorino, grüner veltliner and gruyère, and Rioja and manchego.
Once you have established favorites that work for you, branch out. If a Loire goat works with sauvignon blanc, try it with a local goat cheese. If époisses works with Burgundian pinot noir, try it with an Oregon option. Try an aged sheep-milk cheese other than pecorino toscano with a sangiovese wine other than Chianti. Odds are, your new creations will work very well.
The liberating rule is “there are no rules.” Experiment, see what you like, and record it so you can enjoy it again. If you are savoring a big, California cabernet with a dainty, East Coast chèvre, a pairing that most wine geeks would scoff at, guess what? The wine geek is not the one experiencing your palate, so his opinion is moot. Enjoy it guilt-free.
For more suggestions on wine and cheese pairings, contact the experts at Di Bruno Bros or call 888-322-4337.
Cheese Plate Perfection
One of the most popular items at any get-together is the cheese plate. Still, putting the perfect one together can be intimidating for some home entertainers. No need to worry, the experts at DiBruno Bros. [www.dibruno.com] are here to help. Here are some suggestions from chessemonger Hunter Fike.
How much cheese do I need for my cheese plate?
Generally speaking, one ounce of each cheese for each guest is appropriate. If cheese will be just a small part of a larger assortment, we still suggest the same amount. You do not want the cheese course to look skimpy (and there are worse things than leftover cheese).