The way the dough had risen it seemes more like a sam's pie rather than mack's. As for the cheese, it was missing the "bite" that has always been there as well as the grease. I thought maybe it was just me but my wife had said the same thing, that it just didn't seem like the mack's we are used to. Time of day was around 330p so they were operational for some time and they had the dough in the carriers on the counter as usual as well as the cheese. One thing I noticed about the cheese was it was in a larger pale rather than the dough box so I could not really get a good look at the cheese. I'll let you know after my next visit if the change seems to be "in place" or if it was just an off day. I'm keeping my fingers crossed!
Thanks so much for your report.
I had talked to some supposable suppliers of Mackís and Manco & Mancoís and if it is correct on what they told me, the cheese is aged for 3 months or more at the suppliers. If I would have had time and been able to go to the one distributor they told me I could purchase a block of the cheddar Mackís and Manco & Manco uses. The supplier also told me they might not have any of the aged cheddar left in October if I wanted to purchase some. I never got to the supplier. Maybe that is what happened in the pizza you and your wife ate. The cheddar might not have been aged enough, but I really donít know.
Let us know what happens in your next visit. I would really be interested if the cheese has the tang or bite to it. I am still trying to figure out how to get that bite with the different kinds of Nasonville cheddar I have been trying. The Nasonville cheddars have been oiling off well and the taste is there, but the bite is missing most of the time.
As for the dough seeming more like Samís, I recently did an experiment on the boardwalk thread with trying not to really press on the dough. The finished baked pie did get a rim rise. I sure donít know if the piemen might not have really pressed on the dough while they were opening it or not.