Frank Pepes Cheese

[primo]

I don’t know if this is on another thread but I thought it might be of interest.

One of the secrets to the original recipe at Frank Pepes Apizza was a Mozzarella made by Gambradella / Calabro cheese located at 580 Coe Ave East Haven CT.  Calabro cheese is still in Business, made the same way and delivers nearly nation wide to high end restaurants and select stores.  Unfortunately, Pepes no longer uses Calabro cheese, they also now use chopped sausage instead of sliced, how things have changed but that’s another thread!  Calabro cheese is a dryer cheese, somewhat oily and will separate when sufficiently heated. 

[enob]

Primo thanks for the info I have eat many pies from pepes through the years and I was wondering why it has gone down hill  the last couple of years? the last time I was back there I liked Sally's better....