In Di Bruno Bros. House of Cheese, Tenaya Darlington, writer of Madame Fromage Cheese Blog and the Di Bruno Bros. official cheese blogger (Di Bruno Bros. is a Philadelphia market of long standing), is out to demystify cheese for the timid. Cheese being a magnificent food, Darlington’s efforts to permanently end the era of pasteurized processed cheese food is a good and noble thing. That she accomplishes this nimbly, with good humor, is all to the better.
Writing about cheese is like writing about wine: the writer is attempting to convey information about a nuanced, complex comestible. Darlington is writing for an audience who knows little about cheese beyond the occasional foray into rubbery baked brie, leaving her with the same adjectives used for wine: barnyardy, mushroomy, flowery, lemony, fruity, nutty. These adjectives trudge wearily between cheese and wine writing, wearing a path in the terroir. Darlington, a writing professor at Philadelphia’s St. Joseph’s College, is well aware of this. She wants to lure you into tasting that scary, moldy round thing with the French name. She wants you to fork over extra money for the good stuff. She even wants you to eat the rind. To that end, she employs, if not quite the language of seduction, then certainly the language of the personal ad, ascribing human personalities and their attendant idiosyncrasies to cheeses. Mistress of the creative metaphor, her “cheese personalities” induce giggling. Where else have you seen a cheese compared to Pink Floyd? Or been instructed to tell your friends a new taste is the Lady Gaga of cheese?