Celebrating Italian-American Heritage Month

From the charming language and prominent art to the unforgettable cuisine, Italian culture has touched us all in some way. Bringing their rich history, traditions, and values from the Old Country, over 5 million Italians immigrated to the U.S. between 1820 and 2000. Today, over 26 million Americans of Italian descent reside in the U.S. Throughout October – National Italian-American Heritage Month – join us in embracing, supporting, and celebrating our Italian heritage and those who have so richly contributed to America.

Danny Di Bruno Joe Di Bruno

Di Bruno Bros. Did You Know?

• Like many Italian immigrants, Danny and Joe Di Bruno came to the U.S. in the 1930s via Ellis Island in search of the “American Dream.” With just a third-grade education, they opened the Di Bruno Bros. Grocery Store in the Italian Market in 1939, and it became a neighborhood staple. • Danny Di Bruno was instrumental in organizing the annual Italian Market

Festival that attracted thousands of visitors from around the country for three full days of celebrating great food and the rich Italian community of Philadelphia. • After 25 years of serving the neighborhood with their larger-than-life work ethic and entrepreneurial spirit, the brothers transformed the market into a gourmet cheese shop featuring cheeses imported from Italy and around the world.

• In 1990, Danny and Joe passed the cheesy torch onto cousins Billy Jr., Emilio, and Bill, allowing a new generation of Italian Americans to take the reins.

At Di Bruno Bros., an integral part of our business is honoring our ancestors’ legacy. As we evolve our business with continuous culinary discovery, we’re always refl ecting on our history and holding true to Danny and Joe’s tradition: providing extraordinary food experiences to our customers inspired by our Italian-American roots.

THE ROBIN WISCONSIN ORIGINAL COLBY CHEESE

A Wisconsin original cheese! The fi rst Colby cheese was made in 1874 in Colby, Wisconsin. Named after the village it originated in, Colby cheese is similar in fl avor to Cheddar. The two cheeses are made in the same way, however, Colby curds are kept separate with cold water, which prevents them from knitting together, giving Colby a more open, elastic texture than Cheddar. The Robin Colby has a fi rm, yet open and curdy body with a fresh buttery taste and a pleasantly salty fi nish.

MARIEKE SMOKED GOUDA

You know that ubiquitous, tube-shaped, brown smoked Gouda you see in supermarkets nationwide? OK, now forget that. This is what real smoked Gouda is supposed to taste like. Made from raw milk and aged on pine wood, it is smoked over hickory (instead of infused with liquid smoke) for a persistent but subtle presence of smoke. Marieke is the fi rst name of the cheesemaker, who moved to the United States the day after her wedding in Holland, and never looked back.

THE BIG MOO

The Big Moo is a little cheese company with a big Wisconsin heart that believes small, handcrafted batches and happy cows make for the best cheese in the world. This baked cheese cooks up crispy on the outside and oh-so incredible on the inside. It comes in fi ve delicious fl avors: Oh-So Original, Roasted Garlic, Cheesy Pizza, Bakin’ Bacon, and Hoppin’ Jalapeño.

CULINARY TIP: Serve atop Di Bruno Bros. Everything Flatbread with fresh apricots and a drizzle of Di Bruno Bros. White Truffl e Honey.

CABOT

CLOTHBOUND CHEDDAR CLOTHBOUND CHEDDAR

Hard and crumbly when well-aged. An American Hard and crumbly when well-aged. An American classic that rivals its erstwhile colonial masters. classic that rivals its erstwhile colonial masters. Take that, King George! While Cabot’s could at times Take that, King George! While Cabot’s could at times be mistaken for an English clothbound this big boy be mistaken for an English clothbound this big boy is an American original. Slightly tangier but still is an American original. Slightly tangier but still incredibly well-balanced with a nutty sweetness. incredibly well-balanced with a nutty sweetness. Cabot Clothbound is the result of a truly collaborative Cabot Clothbound is the result of a truly collaborative effort between the Cellars at Jasper Hill and Cabot Creamery. Beginning in 2003, Cabot Clothbound has been made in the town of Cabot with milk from a single herd of Holstein cows at Kempton Farm, in Peacham, VT. The wheels are formed and then coated in lard, wrapped in muslin, and aged in a special cellar at Jasper Hill.

HELP SUPPORT UKRAINE!

Made in Germany at Hofkäserei Kraus, comes everyone’s favorite fl ower-covered cheese, Alp Blossom. This cheese is coated in a diverse combination of dried fl ower petals, herbs, and spices that grow out in the pastures surrounding the dairy.

This special edition Ukrainian Alp Blossom cheese was created to support relief agencies in Ukraine. A proceed of all sales will benefi t the World Central Kitchen. Learn more or donate directly here:

A century ago, there were numerous small canning companies along the coastlines of the Nordic waters. Over the last decades, almost all have disappeared, and proud traditions have been lost. Yet some of the fi nest fi sh and shellfi sh in the World still swim in the North. FANGST (Scandinavian for “catch”) has set sails to rediscover and explore the riches of seafood in the Nordic waters, and to revive and renew the local culture for canned seafood. With respect for nature and gastronomic craftsmanship.

BRISLING NO. 1

BALTIC SEA SPRAT

Lightly smoked over beech wood. Laid in the can by hand, covered with cold pressed rapeseed oil from the Isle of Bornholm, and sprinkled with heather and chamomile.

FÆRØSK LAKS

FAROE ISLANDS SALMON

Flash grilled with a grill iron and covered in cold pressed rapeseed oil from the Isle of Bornholm.

BRISLING NO. 2

BALTIC SEA SPRAT

Lightly smoked over beech wood. Laid in the can by hand and covered with cold pressed rapeseed oil from the Isle of Bornholm.

REGNBUE ØRRED

D DANISH FRESHWATER TROUT

Smoked, covered in cold pressed rapeseed oil from the Isle S of Bornholm and infused with juniper and lemon thyme. o