Cheese! All Season Long

COWGIRL CREAMERY DEVIL’S GULCH

Devil’s Gulch cheese is ready to party. Made with organic milk, Devil’s Gulch is named after the narrow ravine carved along the base of Mt. Barnabe in West Marin, Northern California. Devil’s Gulch gets a fiery kick from vibrant and warming pepper flakes that beautifully contrast with the buttery notes of the cheese.

FISCALINI OLD WORLD AGED CHEDDAR

Fiscalini Old World Aged Cheddar is made in the traditional English style and remains their most popular and highly awarded cheese. It’s firm yet crumbly with a robust and buttery taste. During the 14-month aging process, the wheels are wrapped in cheesecloth to protect the outermost layer while allowing the cheese to breathe and develop internally. It’s straw-colored with a nutty, slightly smoky, and earthy finish. This hard cheese is made from raw cow’s milk and handcrafted into 60-pound wheels.

MARIN FRENCH PETITE TRUFFLE

Marin French Cheese Co.’s Petite Truffle Brie is irresistibly earthy and aromatic. It begins with the same recipe as their classic Triple Crème Brie with the addition of real black truffles imported from France. The rich flavor of the black speckles seen throughout the paste of the truffle cheese is balanced by notes of sweet cream and a decadent, smooth texture. This cheese is part of their Petite Reserve Collection of 4-ounce wheels enhanced with premium ingredients to inspire moments of authentic pleasure.

MARIN FRENCH GOLDEN GATE

This triple crème cheese gets its striking color from being handwashed with brine multiple times throughout the 14-day aging process to allow the cultures naturally present in the coastal air to flourish. Inspired by the vibrant color of the Golden Gate Bridge, this cheese ranges from semi-soft, fudgy and robust when young to oozing umami as it approaches its best by date. A true taste of place that can’t be replicated anywhere else, Golden Gate washed rind cheese is earthy with vegetal aromas and a rich, savory flavor.

Shop Di Bruno Bros. for these great cheeses!

featuring CHEESE MADE WITH

After Hours is a private, after dark, tasting, learning, and shopping experience in our shops. Get a behind-the-scenes store peak with our cheesemongers as guests enjoy an exclusive two-hour shopping experience. In addition to our artisan cheeses, gourmet charcuterie and antipasti, our cheese experts will regale you with wondrous facts and tales of life behind the cheese counter.

Each event includes an abundant antipasto, six perfect cheese pairing dishes, and the ability to sample just about anything your heart desires in the store and shop at a 20% discount.

dibruno.com/after-hours

GOPI PANEER

Gopi’s founder wanted to create the purest, most natural type of cheese and he succeeded in making Gopi Paneer in 2008 after spending time in India. This firm, glutenfree, high-protein cheese is often substituted for meat in many vegetarian entrées, or it can be used as an everyday option deep-fried, barbecued, or within decadent desserts.

Piave topping 1 cup dried figs 4 fluid ounces Marsala wine ½ cup Di Bruno Bros.® Black Lava Cashews 11⁄3 cups Piave Vecchio Fresh ground black pepper ¼ cup Mike’s Hot Honey® Crostini 4 tablespoons Di Bruno Bros.®

Sicilian Extra Virgin Olive Oil Salt Fresh ground black pepper 24 (1⁄3-inch) bias-cut slices baguette Small bunch fresh chives, cut into 1-inch pieces

PIAVE VECCHIO

Nutty, fruity, and bold, this cheese is tropically fruity with a bitter almond undercurrent and a buttery mouthfeel. 1. Cut the dried figs into ¼-inch pieces; rehydrate in wine overnight. 2. The next day, cut cashews in half; add to the figs. Crumble the Piave cheese into ¼-inch pieces; add to the figs. Season with a little black pepper; gently stir in the honey. 3. Preheat oven to 400°F. Season the oil with salt and black pepper. Brush both sides of baguette slices generously with the seasoned olive oil; place on a parchment-lined baking sheet.

Bake for 5 to 8 minutes until lightly golden brown. 4. Place a generous amount of the Piave topping onto each crostini; sprinkle each crostini with 3 to 4 chive strips.

Recipe Credit

Chef Ashley James

Managing Director of Culinary, Di Bruno Bros.

ENTREMONT BRIE

Soft-ripened double cream Brie is an indulgent treat. Nobody knows the exact origin of the beloved cheese, but many believe that the first Brie originated during the Middle Ages; others think it dates back to the Roman invasion. Regardless, today, Brie is a favorite on cheese platters and a treat around the world. This fine cow’s milk cheese is the product of the expertise of our master cheesemakers. Add Brie to your holiday menu: enjoy baked Brie topped with cranberries or slice and enjoy on crackers or baguette topped with your favorite jam or honey.

FULVI® PECORINO ROMANO

Fulvi® Pecorino Romano is an ancient cheese made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged ten months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® is its higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and harder than those made in Sardinia. It’s also less salty, allowing you to enjoy its rich flavor grated or eaten as is.

MITICA®

TARALLI CACIO E PEPE

Peppery crackers with a bold crunch! Made with extra virgin olive oil and white wine, Taralli Cacio e Pepe Italian crackers add layers of flavor and contribute to a pleasantly crumbly texture that’s not too dry like many others. Their richness and full flavor make them far more memorable than any ordinary cracker. Pair with charcuterie, dip, or eat solo as a snack.

MARIEKE TRUFFLE GOUDA

Crafted from the finest Holstein-Friesian cows, each wax-coated wheel spends 18 months maturing into a sweet, grassy, milky variety you can’t quite get enough of. Black truffle flakes bring an earthiness to the dense paste for a Gouda that’s unique from the first taste to the last bite.

DI BRUNO BROS.

CHEESE SPREADS

Our famous, all natural, cheese spreads are made with real Wisconsin cheese and come in eight delicious varieties.

RUSH CREEK RESERVE

In the fall, when the diet of cows changes from summer pasture to the winter’s dry hay, a rich milk is produced that is perfect for a creamy cheese like Rush Creek. Soft, decadent and often referred to as savory custard, each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.

PLEASANT RIDGE RESERVE

A wonderfully complex cheese from Dodgeville, WI. Pleasant Ridge is rich and savory with notes of everything from toasted hazelnuts to cooked mushrooms. A cheese that can be loved by the hardcore curd nerd and the cheese newbie.