Author Topic: Re: NJ Boardwalk Pizza--What Kind of Cheese?  (Read 29386 times)

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Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #175 on: September 13, 2012, 10:14:11 AM »
Sorry, I didn't think you tried that one and it's available to almost anybody for as low as $2.50 when on sale at local supermarkets, much easier and cheaper than paying $19 for shipping and still not having the right thing or correct taste! Maybe you could have compared it and said if similar or not, then others can try it much, much cheaper than Nasonville.

Is it confirmed that Nasonville is the cheese available in NJ boardwalk area and to Mack's?

Mark,

You donít have to apologize for posting about the Cracker Barrel cheddar.  If any member wants to try it, I am sure it would be a great cheddar to try.  I did try Cracker Barrel cheddar, but not the kind you posted about.

I am not positively sure, but think it is confirmed that Nasonville cheese is available in the NJ boardwalk area.  I have done extensive research on that.  I also talked to cheese brokers.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #176 on: September 13, 2012, 10:16:26 AM »
I called Nasonville again this morning and talked to Brenda.  I told her I had asked her what the shipping would be for the 4 packages of 1 year old aged cheddar and she never told me what the shipping would be.  I asked her if some kind of adjustment could be made, because if I had know they were shipping Fedex 2 day air and had know what those charges were I wouldnít have purchased the cheddars.  She said she would write off the shipping charges.  She also said since the weather is getting cooler they now can ship the cheeses by ground.  I ordered two packages of the 3 month old white aged cheddar to try next.  Brenda said they would ship the two packages of 3 month aged white cheddar out next week.

I am not sure what to do about an experiment for this coming Tuesday, unless I try the one year old aged yellow cheddar.   

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #177 on: September 14, 2012, 06:34:47 PM »
My friend from Trenton called me around lunch time and told me his attempt at a Mackís pizza didnít turn out right in the cheese taste.  He had purchased Nasonvilleís 3 month aged white cheddar.  That is the cheddar he tried on his attempt for lunch.  He had tried the medium cheddar from Nasonville before and said that wasnĎt the right cheddar either.  My friend and I are starting to wonder if Nasonville sells exactly the same cheddar in their cheese store as they sell to distributors.  My friend said his attempt with one part 1 year old aged Nasonville white cheddar with 2 parts regular mild cheddar (almost any variety)  turned out the best.

I really donít think we ever get the mystery solved of the cheddar for a Mackís pizza.  :(

Norma   
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Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #178 on: September 21, 2012, 08:25:22 AM »
I received the medium white cheddar packages from Nasonville Cheese Store yesterday.  I had ordered two packages of cheddar and received three.  I guess I will wait and see how much the bill is.  I donít know what is up with them not getting orders right.  I donít know if I am going to make another attempt at a Mackís pizza this coming Tuesday or not.  I am also undecided whether to blend the Nasonville medium cheddar with another Nasonville cheddar or not.  This cheddar is supposed to be the 3 month old aged white cheddar.  I didnít taste it yet.

Norma 
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Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #179 on: September 29, 2012, 08:11:19 AM »
Just to follow-up on my last post.  I wasnít charged for three packages of cheese from Nasonville.  I was just charged for two.

Norma

EDIT:  For anyone that is interested the 3 month old age Nasonville white cheddar was 2.80 a package and the shipping for the packages was 11.01.  I am not sure if I was charged for shipping 3 packages or not.
« Last Edit: September 29, 2012, 08:36:54 AM by norma427 »
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Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #180 on: September 29, 2012, 08:15:56 AM »
This picture was posted on facebook under the Preservation Wildwood facebook page last evening.  It said, ďMacks Pizza, Since 1952..... Macks is celebrating 60 years this year at this Wildwood Ave location!Ē  There were two men commenterís that posted they had worked at Mackís.  One worked there back in the 60ís and one worked there back in the 70ís. Somehow when I look at it now, I can only see the one commenter that worked at Mackís, but sometimes two different facebook posts donít show the same comments. The one commenter said he worked for Tony Mack. http://www.mackspizzaofstoneharbor.com/MacksPizza/HISTORY.html  Since that commenter worked at Mackís way back then, I wondered what he knew.  The one said Mrs. T was tough then. Some commenterís mentioned Mrs. T isnít there this year.  Since you can send a message to face book people (even if you arenít a friend of theirs), I sent messages to both of them about the cheese and other things.  I even asked if there is another cheese used on Mackís pizza other than cheddar.  I send the messages last evening.  See if I get any replies.  >:D :angel: I thought it least didn't hurt to try and find out about the cheese if one of these two men knew anything about it. I also liked the post and shared it on my wall.  I now can watch if there are other commenterís.

Norma
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Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #181 on: October 03, 2012, 07:58:29 AM »
Went to Mack's this weekend and yes, the young lady Mrs. T was not there.  Also I noticed a change (maybe) in the pizza.  The cheese seemed completely different and the crust was puffed up nice and high... definitely not the same as before!  They usually close on Columbus day so I am going to give it another try before then, but when I had asked for a closing date I was told that they may be staying open past then so I am wondering if it is under new ownership and things are changing or if I just caught them on an "off" day?!  I'll let everyone know what happens next so stay tuned.
tom

Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #182 on: October 03, 2012, 08:17:21 AM »
Went to Mack's this weekend and yes, the young lady Mrs. T was not there.  Also I noticed a change (maybe) in the pizza.  The cheese seemed completely different and the crust was puffed up nice and high... definitely not the same as before!  They usually close on Columbus day so I am going to give it another try before then, but when I had asked for a closing date I was told that they may be staying open past then so I am wondering if it is under new ownership and things are changing or if I just caught them on an "off" day?!  I'll let everyone know what happens next so stay tuned.
tom

Fire-n-smoke,

That sure is a change that the crust was puffed up nice and high.  :o If you look at the picture of the pizza I purchased on the boardwalk thread at Reply 1440 http://www.pizzamaking.com/forum/index.php/topic,9068.msg212803.html#msg212803 and following posts, you can see my Mackís pizza sure wasnít puffy.  Peter and I think the pizza I purchased was parbaked.

How did the cheese taste different to you?  Even though my crust wasnít good the cheese still was.  What time of the day did you visit Mackís pizza and were the piemen opening the dough right in front of you?  

Let us all know what happens and thanks so much for reporting your observations.  :)

Norma
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Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #183 on: October 04, 2012, 08:02:35 AM »
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!
tom


Offline norma427

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #184 on: October 04, 2012, 08:59:08 AM »
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!
tom

Fire-n-smoke.

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.   

Norma
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