If my first (food) love is chocolate, my second love is cheese. It started during my trip to France with my culinary school in 2007. We had a tour each morning, and a four- or five-course meal every night. In between our entree and dessert, we'd always have a cheese course. I tried to suggest structuring our family meals the same way once I got home, but it never caught on.
Living in Philadelphia, I'm lucky to be able to visit DiBruno Brothers when I need cheese.
I don't even remember the first time I visited DiBruno Brothers. The store was opened as a grocery store in 1939 by two Italian immigrant brothers, Danny and Joe DiBruno. As larger supermarket chains took business away from their store, they decided to focus on cheese.
It's been 75 years, and DiBruno Brothers has opened four other locations, and have over 10 times the employees they started with in 1939. But they are still as customer-oriented as they were in the beginning. Every employee I've ever encountered is knowledgeable and helpful. I went in to one location asking for cotija cheese. They didn't carry it, but after asking what I planned to do with it, they were able to suggest a cheese with a similar texture and flavor (ricotta salata). When I told them my favorite cheese was Brie, but wanted to try something new, they gave me a German soft cheese called Anton's Red Love. YUM.
Why all the DiBruno Brothers love today? Well, because I have a copy of the new cookbook "DiBruno Brothers House of Cheese" by Tenaya Darlington, courtesy of Running Press, to give away.
Tenaya is a fellow DiBruno Brothers customer, and writes the blog Madame Fromage. She worked with the cheesemongers of DiBruno Brothers to put together a complete "how to" guide on cheese. The book contains ideas for cheese plates; beverage pairings (more than just wine); recipes (some that use cheese, and some for foods and drinks to serve with cheese); how to buy, serve and store cheese; and tasting notes on 170 different kinds of cheese. I love her descriptions of each cheese's personality: "feisty but comforting, like the perfect mother-in-law" (Ardrahan); "a sexy librarian's cheese – all horn rims and whispers" (Harbison). This book is educational, but truly entertaining as well.
But wait! There's more!
The winner will also receive a gift box courtesy of DiBruno Brothers! The gift box contains four different kinds of cheese spreads (Abbruzze; Roasted Garlic and Herb; Port Wine; and Provolone & Chianti), a package of DiBruno's own twice-baked olive oil crostini, and 2 spreading knives. These cheese spreads can be used in recipes, or eaten on their own.
If you're not the lucky winner of this giveaway, head over to DiBruno Brothers' website, www.dibruno.com, and sign up for their mailing list -- they'll email you a coupon code for $15 off a $60 online purchase.
Below is one of the fantastic recipes from the book. It's a simple yet delicious appetizer: toasted baguette slices are topped with a smear of goat cheese and topped with sliced dried figs, thyme, pepper and honey. Ms. Darlington suggests pairing these with Prosecco (yum), wheat beer (my favorite!) or Mojitos. Can I just take one of each?
Below the recipe is the Rafflecopter giveaway widget. The only required entry is a comment on this blog post; all other entries are optional. The giveaway will remain open until 11:59 p.m. (Eastern Time) on Saturday, September 14, 2013. Please see the sweepstakes rules at the bottom of this post. Good luck!
Fig and Goat Cheese Crostini
Barely adapted from DiBruno Brothers House of Cheese cookbook
Ingredients
- 1 baguette, cut into ½-inch slices
- 4 tablespoon extra-virgin olive oil
- 8 ounces goat cheese
- Honey, for drizzling
- 1 pound dried mission figs, sliced
- Fresh thyme, for garnish
- Freshly ground black pepper
Directions
- Preheat your broiler on high.
- Place the baguette rounds on a baking sheet. Use a pastry brush to spread a little olive oil on each slice. Slide under the broiler for 3 to 5 minutes, just until golden brown around the edges.
- Remove the sheet from the oven, and use a pair of tongs to flip each baguette slice over. Brush the second side of each with olive oil, and place back under the broiler for another minute or two.
- Spread a little goat cheese on each crostini. Sprinkle with fresh thyme leaves and black pepper, then arrange a few fig slices over top. Finally, drizzle with honey and serve.
Number of servings (yield): 8
Terms & Conditions
* Odds of winning depend on total number of entries received
* Giveaway ends at 11:59 p.m. Eastern Time on Saturday, September 14, 2013
* Winner will be selected at random by the Rafflecopter widget
* Winners will receive one (1) copy of "DiBruno Brothers House of Cheese" by Tenaya Darlington (valued at $24.99) and one (1) cheese spread gift basket (valued at $34.99)
* Prize must be claimed within 7 days or it will be forfeited
* Prize can only be shipped to a US address
* Prizes will ship separately
* Official giveaway rules can be found here
Emily Regal says
I am now having a cheese craving! I'm not too fancy, but I love me some port wine cheese spread with crackers! YUM!
Tara says
My favorite cheese is also brie! I love it for Obatzda (German Brie and Beer Dip).
~kim says
Love my Jarlsberg... especially made into a spread with whole grain mustard & cream cheese!
Dawn says
Oh my gosh, I don't think I can choose just one kind of cheese-I love them all!
Chrissy says
Nothing beats cheddar in my book!
[email protected] says
I seriously cannot pick just one. WAY too many to list!
Blondie says
Ubriaco is my all-time favorite, but I can never find it near me! My FI had some overnighted to me for Valentine's Day one year--best present ever! Aged Gouda is a close second, for sure. Wish I lived closer to a specialty cheese shop!
The Home Cook says
I'm having a hard time picking just one - I love cheese! I'll say Brie, though 🙂
Joe says
You would think with my family buying so much cheese from DiBrunos every week, I would have more creative answer, but my fav right now is brie de meaux.
Kylee says
OMG - cool giveaway!
I love cheese. I live in fear of ever being diagnosed lactose intolerant.
I'm a huge fan of stilton. And really AGED cheddar.
Oh, and gruyere.
And camembert.
And let's not forget smoked cheddar
Ooooh! Or a good and fresh mozzarella or bocconcini!
Yeah, I'd die if it was decided I could not have cheese again.
Jordan @ food, sweat, and beers says
I'm a huge fan of alpine style cheeses lately. Can't get enough of their springy fresh almost nutty flavor!!
Cindy Aiton says
My absolute favorite is Tillamook Vintage White Extra Sharp Cheddar. Thank you so much for offering such a delicious giveaway!
Janeane Tolomeo says
Loving the Chiriboga blue right now - i'd take that over a chocolate bar any day!
Abby says
My all time favorite is Campo de Montablan, which uses a mix of goat, cow, and sheep's milk. And I love di bruno bros. with a passion...and so does my seven year old!
Kaitlin says
I don't think I've ever met a cheese I don't like 🙂 But my go-to is usually brie!
Anthony says
Love DiBrunos port spread!
Paul Mullin says
Smoked gouda gives me liiiifeeeee!!!
Neva says
I absolutely love cheese, a sharp cheddar is my favorite but I am not one to discriminate! I have a wedding shower to go to and was trying to think of cool different ideas for a gift; I am planning a trip to DiBrunos this weekend to pick up this book. Now I'm really craving cheese!!!!
michael says
Parmigiano Reggiano - Vecchio... with a glass of homemade vino...there is nothing better in the world
Ben Potts says
BEAMSTER XO!!
Frank says
The best cheese is usually for me a tangy goat cheese or chevre. Having said that, my favorite cheese is Humbolt Fog from Cypress Grove.
keith Horr says
When you think of cheesteak you think Philly...when you think of cheese...you think DiBruno's.
Never break tradition...
Judy says
Nothing beats Dibruno's Abbruzze spread! It reminds me of when I lived on 9th street in the Italian Market.
stephanie k says
I love manchego with quince paste!
SHMeyer says
Heaven is what this place is. Dangerous to have another one opening in walking distance from work.
Erin says
Was just in Dibruno's on 9th street the other day! Sampled some great Gouda and and my friend took home a double cream Gruyere. I love their spreads and pasta selection in there too, gotta try their Abruzze spread still!
Pam says
My favorite kind of cheese is goat cheese!
Rachel says
My favorite cheese by far is Midnight Moon Goat Gouda!! Ain't nothing else out there that beats it
Damaris says
I love Gouda!
Adrienne says
I love manchego, it's a new favorite. My past favorite is fontina!
Elana says
LOOOVE CHEESE. Especially from DiBruno's. Dying to get a group together for an after-hours party.
Julie says
Great prize!
Joia Mitchell says
My favorite cheese is abruzzi!?
Joshua Linkous says
My favorite cheese is provolone. There is enough variety depending on the make to have it as a table cheese to pair with various things or as a cheese which you can integrate into a dish.
Charlotte says
My favorite cheese is provolone. Though it is definitely tied with 100 others (depending on the day you ask me), it is consistently very good and pairs well with most of my favorite meats (an important criteria).
Natasha says
I love all cheese! My favorite would probably be Swiss!
Erika W. says
I like goat cheese and sharp cheddar.
Denise Konkel says
brie:)
jackie says
newly in love with montamore
Sarah says
Feta! So versatile and tangy!
Amy says
I loved visiting DiBruno Brothers on our trip to Philly! We brought home a few cheeses and sausages to enjoy. I don't think I could ever pick a favorite cheese though - way too many favorites!