Di Bruno Bros. - Di Bruno Bros. House of Cheese: a guide to wedges, recipes, and pairings

This book never would have been written without the trust, encouragement, and absolutely stunning support from everyone at Di Bruno Bros. I cant imagine a kinder or more passionate group of people. Huge thanks to Kristen Green Wiewora at Running Press for lighting on this idea with such a vengeance and to the worlds most valiant agent, Amy Williams, for shepherding this project into the fold.

William and Emilio Mignucci at Di Bruno Bros. believed in this book from its inception, and cheesemonger Hunter Fike welcomed me behind the counter for a year of tasting and talking. His friendship and written contributions were so essential. Ezekial Ferguson, who handed me my first cheese sample six years ago, read every draft, cheered us on, and broke out the camp stove in the back of the Italian Market store to help recipe-test grilled cheese.

Special thanks to Chef Rob Sidor and everyone in the kitchen at Di Bruno Bros. on Chestnut Street for developing many of the recipes for this book. And to everyone on staff who contributed pairing ideas, suggestions, and enthusiasm, thank you: Adam Balkovic, Dan Black, Mark Bomalaski, Evan Bortzfield, Rebecca Brumberg-Frimmer, Melanie Fortino, Jamie Hoffman, Richard-Luis Morillo, Ian Peacock, Jamie Png, Rocco Rainone, Matt Shankle.

Finally, to the cheesemakers who produce the beautiful wheels described within these pages, you have my undying gratitude. For all the evenings you spend in the milk barn and all the mornings you rise to cut curd, know that you bring so much pleasure to countless delighted eaters.

The world is full of wonderful resources about cheese. The ones on this list were invaluable during the writing of this book. Many of them make excellent bedtime or kitchen table reading.

BOOKS

Beckett, Fiona. Fiona Becketts Cheese Course. London: Ryland, Peters & Small, 2009.

Chartier, Franois. Tastebuds and Molecules: The Art and Science of Food with Wine. Toronto: McClelland & Stewart Ltd., 2010.

Dalby, Andrew. Cheese: A Global History. London: Reaktion Books, 2009.

Davies, Sasha. The West Coast Guide to Cheese. Portland: Timber Press, 2010.

Dorenburg, Andrew, and Karen Page. What to Drink with What You Eat. New York: Bulfinch Press, 2006.

Fletcher, Janet. Cheese and Wine: A Guide to Selecting, Pairing, and Enjoying. San Francisco: Chronicle Books, 2007.

Grescoe, Taras. The Devils Picnic: Travels Through the Underworld of Food and Drink. New York: Bloomsbury, 2005. (See on Epoisses.)

Harbutt, Juliet. World Cheese Book. New York: DK Publishing, 2009.

Herbst, Sharon Tylor, and Ron Herbst. The Cheese Lovers Companion: The Ultimate A-to-Z Cheese Guide. New York: William Morrow, 2007.

Jenkins, Steven. Cheese Primer. New York: Workman, 1996.

Kaufelt, Rob. The Murrays Cheese Handbook. New York: Broadway Books, 2006.

Kindstedt, Paul. Cheese and Culture. Burlington: Chelsea Green, 2012.

Linford, Jenny. Great British Cheeses. London: DK Publishing, 2008.

Masui, Kazuka, and Tomoko Yamada. French Cheese. 3rd ed. New York: DK Publishing, 2005.

McCalman, Max, and David Gibbons. Mastering Cheese: Lessons for Connoisseurship From a Matre Fromager. New York: Clarkson Potter, 2009.

McGee, Harold. On Food and Cooking. New York: Scribner, 2004.

Michelson, Patricia. The Cheese Room. London: Penguin Books, 2001.

Mogannam, Sam, and Dabney Gough. Eat Good Food. Berkeley: Ten Speed Press, 2011.

Oliver, Garrett. The Oxford Companion to Beer. Oxford: Oxford University Press, 2011.

Roberts, Jeffrey. The Atlas of American Artisan Cheese. White River Junction: Chelsea Green Publishing, 2007.

Segnit, Niki. The Flavor Thesaurus. New York: Bloomsbury, 2010.

Slow Food Foundation. Italian Cheese: A Guide to Its Discovery and Appreciation. Milan: Slow Food Editore, 2005.

Thorpe, Liz. The Cheese Chronicles. New York: Harper Collins, 2009.

Weinzweig, Ari. Zingermans Guide to Good Eating. New York: Houghton Mifflin Harcourt, 2003.

Werlin, Laura. The New American Cheese. New York: Stewart, Tabori, & Chang, 2000.

MAGAZINES

Culture
www.culturecheesemag.org

Cheese Connoisseur
www.cheeseconnoisseur.com

The Art of Eating
www.artofeating.com

WEBSITES

Cellars at Jasper Hill
www.cellarsatjasperhill.com

Cowgirl Creamerys Library of Cheese
www.cowgirlcreamery.com/library.asp

Culture Magazines Online Cheese Library
www.culturecheesemag.com/cheese-library

Cutting the Curd (podcasts by Anne Saxelby)
www.heritageradionetwork.com/program s/14-Cutting-the-Curd

Neals Yard Dairy
www.nealsyarddairy.co.uk

ORGANIZATIONS

American Cheese Society
www.cheesesociety.org

National Association for the Specialty Food Trade (NASFT)
www.specialtyfood.com

Slow Food USA
www.slowfoodusa.org

Slow Food International
www.slowfood.org