Article featured image
Yum
Photo: Jason Varney
We're loving the recipes from the Di Bruno Bros. House of Cheese cookbook, straight from Philadelphia's oldest cheese counter. Madame Fromage herself, Tenaya Darlington, penned this collection of phenomenal preparations. First up, tangy feta cheese gets tangier for a sweet and briny strawberry salad.

We’re loving the recipes from the Di Bruno Bros. House of Cheese cookbook, straight from Philadelphia’s oldest cheese counter. Madame Fromage herself, Tenaya Darlington, penned this collection of phenomenal preparations. First up, tangy feta cheese gets tangier for a sweet and briny strawberry salad.

Briny feta is pickled, then tossed with plump olives and strawberries for a bright, juicy salad. Since the feta needs five days to cure in the fridge, this is a great make-ahead dish. Use Greek feta if you want neat cubes; Bulgarian feta is divine, but it needs to be handled carefully as it’s very soft and crumbly. Whip up this recipe for a picnic, or serve it after a day on the beach when salt and sun are still on everyone’s mind. Glasses of Prosecco or Saison are a perfect accompaniment.

Reprinted with permission from Di Bruno Bros. House Of Cheese