Author Topic: Trying this one last time - Where can I find that delicious cheese used in NY?  (Read 22475 times)

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Offline norma427

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I guess Norma would also be interested in a database of who makes these cheeses, and how many different brands a given cheese is sold under.


Zing,

I would be interested in a database of who makes the cheeses and how many different brands a given cheese is sold under. 

I found it interesting when talking to a man that was a rep for many pizza products from Phila. And the NJ region different times.  He could tell me almost anything I wanted to know about different pizza ingredients when I was looking for a certain type of pepperoni or a certain type of cheese. 

I don't know, but would think if someone said they might be planning on opening a pizzeria in NYC if they could contact a rep from that area they might be able to find a lot about different mozzarella cheeses they offer.

I don't think I have the reps (from Phila.) phone number anymore or I would ask him for a reps number in NYC to call to see if that would work or not.

Norma


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Offline Pastaking

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I used to work at a Pizzeria years ago,(90's) I was young and didnt care about make pizza at the time, but this is possibly when Grande cheese was of better quality? Anyway, we used to mix the whole milk and the part skim 50/50 mix. not sure why they did it, maybe to reduce the grease production? just figured I would throw that in here...anyone been trying it this way? results?

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I used to work at a Pizzeria years ago,(90's) I was young and didnt care about make pizza at the time, but this is possibly when Grande cheese was of better quality? Anyway, we used to mix the whole milk and the part skim 50/50 mix. not sure why they did it, maybe to reduce the grease production? just figured I would throw that in here...anyone been trying it this way? results?
Joe,
I don't have experience with that cheese on NY style pizza(where it is maybe predominately used) but I do know that on my Chicago thin crust pizzas the 50/50 works very well. As you noted, less grease, yet the part skim(I believe) gives that good(crispy) browning color on top of the pie while the whole milk adds it's inherent creamy,stretch chew to the mouth feel. It really is good on this type of deal.  :chef:
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Offline chasenpse

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I love the taste and aroma Calabro gives but has anyone who's baked with this cheese found that it's got a fair amount of water content? I'm wondering if the whole milk has more moisture than the part skim, I won't be baking anytime soon but if anyone has any insight on this it would be appreciated.
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Offline Zing

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Another Italian foods distributor serving pizzerias in the NY Metro area is Ace Endico. They have two retail stores as well:
http://www.aceendico.com/location-and-hours.htm

This firm is closely connected to Sally Sherman Foods, which makes potato and related salads in a plant alongside the Amtrak/Metro North railroad tracks in Mt. Vernon, NY.

Offline Zing

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Another distributor whose name I remember seeing in a lot of NYC slice joints: Ferraro Foods:
http://www.ferrarofoods.com

I don't know if they do cash-and-carry, but they have an online catalog of their products. They stock the "good stuff".

Offline norma427

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Another distributor whose name I remember seeing in a lot of NYC slice joints: Ferraro Foods:
http://www.ferrarofoods.com

I don't know if they do cash-and-carry, but they have an online catalog of their products. They stock the "good stuff".

Thanks Zing!  If I ever am able to get to NJ I will see if I can pick up any of the mozzarellas Ferraro Food handles.  Do you know specifically if there is a better brand among all the brands they carry?

Norma

Offline Zing

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Sorry, I don't have the experience to be able to tell one what the better brands are. However, I would like to try the Krohn and Galbani loaf cheese. Krohn has been discussed on this forum in other threads. Galbani foodservice was marketed as a premium cheese by Lactalis, before they put the Galbani name on all the Sorrento products in the supermarket. This video sparked my interest back in 2012:

For all I know it is rebadged Sorrento Buffalo (NY), but if you watch the other old "Galbani Tales" videos on the Lactalis Culinary channel you get the impression this is a premium line of cheeses.


Offline norma427

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Sorry, I don't have the experience to be able to tell one what the better brands are. However, I would like to try the Krohn and Galbani loaf cheese. Krohn has been discussed on this forum in other threads. Galbani foodservice was marketed as a premium cheese by Lactalis, before they put the Galbani name on all the Sorrento products in the supermarket. This video sparked my interest back in 2012:

For all I know it is rebadged Sorrento Buffalo (NY), but if you watch the other old "Galbani Tales" videos on the Lactalis Culinary channel you get the impression this is a premium line of cheeses.

Zing,

Thanks so much for the video.  It does look like the Galbani loaf mozzarella melts very well.  I will look to see if I can find the old “Galbani Tales” videos on the Lactalis Culinary channel. 

Norma

Offline Hobbs

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I've cheated on Miss Grande so many times....only to come back to her loving embrace.

Offline Zing

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Yet another wholesale distributor, based in Nassau County, NY:

C & F Foods Company, Inc.
30 Gordon Drive
Syosset, NY 11791

Their trucks advertise their "Papa Moozzi" mozzarella cheese. Probably wholesale only.

Offline chasenpse

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Sorry, I don't have the experience to be able to tell one what the better brands are. However, I would like to try the Krohn and Galbani loaf cheese. Krohn has been discussed on this forum in other threads. Galbani foodservice was marketed as a premium cheese by Lactalis, before they put the Galbani name on all the Sorrento products in the supermarket. This video sparked my interest back in 2012:

For all I know it is rebadged Sorrento Buffalo (NY), but if you watch the other old "Galbani Tales" videos on the Lactalis Culinary channel you get the impression this is a premium line of cheeses.
Man this video brought back a lot of memories. A lot of drunken stupers ended up with a slice of cold cheese pizza :-D Great idea in the moment, not so fun the day after.
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Offline amiart

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So when it became one company which companies product won over, the superior/premium one or the inferior ?

Online David Esq.

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I grate a blend of: fresh mozzarella, reggio parmigano and provolone, and I get a flavor that really knocks my socks off. I live in New York and, for the most part, prefer my own pizza to the pizzeria pizzas.

Offline Arctic Pizza

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I grate a blend of: fresh mozzarella, reggio parmigano and provolone, and I get a flavor that really knocks my socks off. I live in New York and, for the most part, prefer my own pizza to the pizzeria pizzas.

I have also found using 3 cheeses such as your combination of cheeses works really well.  I don't know what has happened to US cows in the past 20 years, perhaps the feed they eat switching from grass to mostly grain pellets, and/or pasteurization process, but the low moisture whole milk mozzerellas have significantly less flavor and butterfat % than the past so I cut in more of some other cheeses for flavor.  I made a pie today with buffalo mozzerella, grande low moisture, and freshly grated 18 month sharp imported reggiano parmegianno and it has a great flavor.

btw, even Cheese Wiz brand changed.  I remember watching a show on Philly Cheesesteaks, and the owner of one of the famous steak joints was complaining that his customers were saying the Cheese Wiz didn't taste the same anymore.

« Last Edit: November 10, 2014, 04:15:54 PM by Arctic Pizza »

Online David Esq.

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I don't use low moisture mozzarella. Just the stuff that comes wrapped tight in an 8-16 ounce ball.  Sometimes it is moister than others, but never is it as dry as the poly-O low moisture cheeses I've seen.  Not really sure why that cheese is used but I expect it has a lot less flavor than the fresh mozzarella.


Offline Arctic Pizza

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I don't use low moisture mozzarella. Just the stuff that comes wrapped tight in an 8-16 ounce ball.  Sometimes it is moister than others, but never is it as dry as the poly-O low moisture cheeses I've seen.  Not really sure why that cheese is used but I expect it has a lot less flavor than the fresh mozzarella.

I add a mix of low moisture and fresh buffalo mozzerella, which I prefer over fresh cows milk mozzerella along with reggiano, reason for the addition of low moisture is to add a textural balance to the fresh mozz as I like to bake at extreme temperatures and the fresh mozz will break down too quick.   Low moisture like polly-o or grande imparts little flavor but gives it nice tooth.

Offline JD

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I add a mix of low moisture and fresh buffalo mozzerella, which I prefer over fresh cows milk mozzerella along with reggiano, reason for the addition of low moisture is to add a textural balance to the fresh mozz as I like to bake at extreme temperatures and the fresh mozz will break down too quick.   Low moisture like polly-o or grande imparts little flavor but gives it nice tooth.

Do you add the fresh buffalo mozzarella to make NY street pizza, or the Neo-NY you've been talking about? It seems counter-intuitive to put any fresh mozz on "typical" NY style.

Online David Esq.

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Do you add the fresh buffalo mozzarella to make NY street pizza, or the Neo-NY you've been talking about? It seems counter-intuitive to put any fresh mozz on "typical" NY style.
I only use fresh mozzarella, without regard to style of pizza.  That said, I wasn't sure I was making a new-ny pie.  I've been followign the formula I found in the New York Times from Robertas, replacing 1/2 the AP flour for white whole wheat, and using the Caputo 00 flour for the other half as recommended, and baking at 550 for 3 minutes then broiling on high for 3 minutes to get a pizza I am happy with.

Because I was buying pricey provolone and parmigano, I thought it would be silly not to use fresh mozzarella. 


Offline JD

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I only use fresh mozzarella, without regard to style of pizza.  That said, I wasn't sure I was making a new-ny pie.  I've been followign the formula I found in the New York Times from Robertas, replacing 1/2 the AP flour for white whole wheat, and using the Caputo 00 flour for the other half as recommended, and baking at 550 for 3 minutes then broiling on high for 3 minutes to get a pizza I am happy with.

Because I was buying pricey provolone and parmigano, I thought it would be silly not to use fresh mozzarella.

If you have no regard to style than keep doing what you like. I'm just talking in terms of typical NY street pizza where unless it's a NY "margarita", low moisture is most common. Caputo is also not for lower temp NY pizza but Neapolitan, which Robertas most closely resembles. Again, I'm talking specifically NY street style so I'm just trying to keep my question in context.

Offline Arctic Pizza

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Do you add the fresh buffalo mozzarella to make NY street pizza, or the Neo-NY you've been talking about? It seems counter-intuitive to put any fresh mozz on "typical" NY style.

Generally speaking there is no fresh buffalo mozzerella in typical NY street pies, they are typically low moisture mozzerella and sometimes cut-in with parmigiano reggiano or pecorino romano.  Tho, I have seen hybrid permutations over the years like some places will make a "margherita pie" on a NY style crust with fresh mozzerella.

Neapolitan-NY/American typically has fresh cow or buffalo milk mozerella and various other cheeses.   These pies are typically baked in coal ovens or smoking hot deck ovens >650 degrees and much shorter time, clocking in at around 4-5 minutes. 
« Last Edit: November 10, 2014, 06:29:03 PM by Arctic Pizza »

Online David Esq.

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Plenty if Ny pizzerias use cheddar too. That may be the flavor being missed.

Offline jsaras

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Saputo Premium Gold mozz, made specifically for pizza, is excellent. Complex flavor and good melt.
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Offline mbrulato

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Saputo Premium Gold mozz, made specifically for pizza, is excellent. Complex flavor and good melt.

Sounds nice, Jonas.  Is it better than original Saputo or Frigo?  Where did you buy this?  I'd like to try it.
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