Years at Di Bruno Bros.: 14
Fave cheese of the moment: Anton’s Red Love. It’s a washed-rind, brie-style cheese from Germany, and it’s made by a guy named Anton. He named the cheese after his wife, who is a redhead. Pair it with a Riesling, and you have to spread it on Faragalli’s Bread.
Best utensil behind the counter: My chef knife. A lot of people use a wire to cut cheese, but the chef knife does everything.
Condiment of choice: I’m really into Tait Farm jams...
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Full disclosure: This post is part of a series I'm writing for Di Bruno Bros., one of my fave cheese haunts in Philly. The deal is, I get paid to guest-blog for the store's site (dibruno.blogspot.com) on Wednesdays. I chose each topic myself.