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Tommy Amorim, ACS CCP
Category Manager, Procurement, and Education at Di Bruno Bros.
Philadelphia, Pennsylvania
Since 2008, Tommy Amorim has followed in the footsteps of his mentor and grandfather, Giuseppe Abbruzzo, a dedicated cheesemonger for 62 years. Amorim embraces the art of supporting and celebrating cheesemakers and affineurs worldwide through sensory storytelling and exceptional service. He’s an American Cheese Society Certified Cheese Professional, winner of the 2021 Cheesemonger Invitational, and currently works on Di Bruno Bros. after hours and events programming, curating and consulting on cheese and charcuterie selections while educating cheesemongers and retailers. He’s also developing a cheese pairing interview show to expand conversations about cheese.
Who is your biggest inspiration in the cheese world?
My partner and best friend, Emilia d’Albero, is my biggest inspiration. Her dedication to education and the industry challenges me to be a better cheesemonger. I also find inspiration in all the cheesemongers I’ve trained, worked with, and learned from, whose vigor and creativity constantly remind me of the richness of our profession.
What was your big “aha” moment?
In 2008, while setting up for a busy Saturday at the South 9th Street Italian Market, I tasted Constant Bliss, a raw cow’s milk cheese from Jasper Hill Farm. The flavors of salty cream custard, mushroom, and barnyard overwhelmed me. It gave me a deeper understanding of what cheese could be and affirmed my pride in being a cheesemonger.
What’s Next?
My goals include inspiring and educating customers and cheesemongers, learning from others in the industry, and providing a platform for new artisanal products to reach a broader audience. I also want to execute more educational events, cheesemonger competitions, and, one day, open my own shop.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Chällerhocker + “No Blade of Grass” by BODEGA
What’s the cheese you’re raving to your friends about right now?
I’m loving Coppinger from Sequatchie Cove Creamery. This washed- rind, ash-lined cheese has a new format that results in rich, pudgy wheels. It showcases the best cow’s milk from Tennessee, and constant refinement from owners Padgett and Nathan makes it even more impressive.
If you weren’t in the cheese industry, what would your career be?
I’d probably have worked in IT or writing. I majored in English and minored in poetry, and after college, I worked in IT. Fortunately, my work as a cheesemonger still involves writing and storytelling, which I love.
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