Posted by Kirsten Henri on January 8th, 2008
Di Bruno Bros has added two new events to its schedule. First up is a Dogfish Head and cheese pairing. The second, on February 29th, stars the cheeses of Quebec?!
As gastronome and Fromager Affineur, Denis Cottin, travels throughout Quebec Province to select the best cheeses available in small quantities and then brings them to the 5 star chefs and specialty food stores in the United States.
As far as we’re concerned, the best milk product from up north is the cheese curd, which is used to make poutine, a Quebecois feast of French fries, squeaky cheese curds and dense brown gravy. Considering it involves such heart-attack-inducing ingredients, we’re surprised it’s not a native Philadelphia dish. If you can’t make it to Montreal, Kildare’s in Headhouse Square has poutine on the menu.
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- Artisinal American Cheeses & Beer
- It Is Cheesemonger Week at Di Bruno Bros.
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