A Culinary Journey

Formaggio comes alive with Emilio Mignucci

A Culinary Journey

You have to love a true cheese connoisseur who describes himself as a grease-ball. He may pepper his conversation with references to hoagies and cheese steaks, but don’t let that fool you. Emilio Mignucci, 48, with his cousin Bill, owns the multi-million dollar Di Bruno Bros., which consists of five stores in the Philadelphia area and an online shop, dibruno.com, that’s pulling in a million dollars a year in sales. Mignucci also serves on the board of directors of the American Cheese Society, which is dedicated to promoting and supporting American cheeses.

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Dallas : Come Alive In The Big D

Setting a gold standard for arts, entertainment, shopping and food

Dallas : Come Alive In The Big D

Dallas’ cheese scene came into being on a quiet corner in Deep Ellum 33 years ago when Paula Lambert founded Mozzarella Company. A visit by day to the tiny factory — still on the corner of Elm and Walton — is on the bucket list of every cheese lover or chef who lands here. This is where we’ll begin our first day in Dallas.

Today, Deep Ellum is one of the trendiest places for an after-dark crawl. Pubs, clubs, the chef’s tasting menu at Local, the Taproom at Deep Ellum Brewing Company — there’s something for everyone. The Traveling Man sculptures and music venues ranging from indie to alt, dance, blues and jazz remind us that legendary music permeated these streets a century ago.

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In Praise Of American Blues

Hitting all the right notes as it reaches world-class status

In Praise Of American Blues

As Americans became exposed to some of the great Blue cheeses of Europe, the demand for higher quality in domestic blues followed. There were several fine blue cheeses already being produced in the United States 20 years ago, but they simply did not have national recognition or appreciation. The same held true for many other fine American cheeses; the quality was already there, but most everyone seemed to think that our cheeses could not compare with the Old World varieties.

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