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In the Press

See what the critics are saying about Di Stefano Cheese!

Cheese Market News / January 2014 /


Mar Yvette


Di Stefano Cheese, Pomona, Calif., also offers Burrata in 8-ounce, 4-ounce
and 2-ounce sizes. Owner and founder Mimmo Bruno, who learned how to
make Burrata in his native Puglia, Italy, began making the cheese for different
U.S. companies in the early 1990s and then in 2009 started his own family-run
business dedicated to Burrata and other Italian cheeses.


For the full article, please click here. / January 2014 / Cheesepocalypse: Top 5 Cheese Recipes


Mar Yvette


The swiftest and simplest way to add a little sophistication to your snacking experience is a cheese board … with accoutrements and wine, of course. You can’t go wrong with Di Stefano burrata, Brie, Camembert and Piave, but the artisanal non-dairy, nut-based cheeses from Kite Hill are pretty awesome alternatives. Seriously.


For the full article, please visit:

SF Gate / August 2012 / Di Stefano burrata makes Hall of Fame


Janny Hu, Published Sunday August SF Chronicle Food Section


Now that summer tomatoes are finally rounding into form, few pairings are as stellar, or as simple, as sliced tomatoes topped with burrata. This fresh Italian cheese is as decadent as it gets - a soft shell of mozzarella filled with stringy curds and cream. Put it on tomatoes with a little salt, pepper, olive oil and basil, and you've got a dish bursting with summer. 


For the full article, please visit: Di Stefano Makes Hall of Fame

The Rosengarten Report / October 2010 / Best in Show: The One and Only Mind-Blowing Puglia-Style Burrata


Drop everything: when it comes to burrata in America, Di Stefano is da bomb. And it's made in southern California.


In fact, Di Stefano, owned and operated by the Bruno family, was the key player in the L.A.-driven development of burrata in the U.S. Back in the 1980s, an earlier incarnation of the current Di Stefano company was already making burrata—possibly the first ones in the U.S. to do so with wide commercial intentions—but having no luck selling it.


For the full article, please visit: The Rosengarten Report

Parla Food / January 2010 / Chelsea Market Aperitivo


Katie Parla


"Last night dinner plans in NYC went a bit haywire, so to stave off the hunger, Mamma Parla and I swung by Chelsea Market to grab a few snacks to prepare at a friend’s place while we regrouped. Our choices were a tribute to southern Italy: a bottle of Villa Raiano Greco di Tufo from the Wine Vault, burrata from the very new Lucy’s Whey, and a durum wheat loaf from Amy’s Bread. I was especially impressed by the burrata, which was as creamy and flavorful as any I’ve had in Andria..." - Katie Parla


Food & Wine / January 2010 / Nancy Silverton and Mario Batali make Burrata with Speck, Peas and Mint at the 2009 Food & Wine Classic in Aspen.





Chowhound / November 2009 / Exquisite Di Stefano burrata alla panna … with Italian cream


For weeks I’ve been stalking the burrata wrapped in the green and white packaging and tied, with ribbons. I’ve saw it at Whole Foods today, but my stalking was done at Berkeley Bowl.


I was never there on the day it came in … or I wasn’t going home immediately … etc.


It is delivered at the Berkeley Bowl on Monday, Wednesday and Friday. I bought the last tomatoes for the season on Sunday at Tomato Heaven.


For the full article, please visit: Chowhound

LA Magazine / November 2009 / Whey Ahead



By Lesley Bargar Suter


How did Mimmo Bruno turn burrata - something most Italians hadn't heard of a decade ago - into L.A.'s most favorite formaggio?


It's not only Mimmo Bruno you should thank for that lucious lump atop your squash blossom pizza at Mozza or paired with your grilled nectarine at Gjelina. Yes, the Italian cheese maker with a factory in Baldwin Park is behind nearly ever ball of burrata - a delicate mozzarella pouch stuffed...


To read the whole article, click here.

SF Gate / October 2009 / Burrata, Mozzarella's Rich Cousin


Janet Fletcher


Like father, like son. If Stefano Bruno's burrata is really delicious - and it is - it's because he learned at the hands of a master.


Mimmo Bruno, Stefano's father, grew up in the southern Italian region of Puglia, home base for burrata, and has been making cheese since he was a child.


For the full article, please visit: Burrata, Mozzarella's Rich Cousin

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