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Offline BOARDWALKER

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Re: NJ Boardwalk Pizza
« Reply #550 on: December 30, 2010, 03:53:55 PM »
There is a photo of two doughs being opened on the website: MackandMancoPizzaToo.com
  


Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #551 on: December 30, 2010, 04:32:22 PM »
There is a photo of two doughs being opened on the website: MackandMancoPizzaToo.com
  

BOARDWALKER,

Thanks for the photo of two doughs being opened at once.  :)  I would like to see that in person. This is the link you provided.  I know ERASMO did see two doughs being opened at once.

http://mackandmancopizzatoo.com/

Norma


Offline fireman117

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Re: NJ Boardwalk Pizza
« Reply #552 on: December 30, 2010, 05:02:51 PM »
Norma,

Did you ever figure out the supplier for the ACME Cheddar? If you think it's made in WI I would be willing to do some detective work. I could call/ask around, and see if anyone knows anything. If the ACME is a private brand and made here, my guess is there’s lots of it being made. Other wise it would not be economical to manufacture. Just have to figure out locally. Maybe by good old taste testing, if nothing else.

Last night I went to "The Outpost" (a snazzy mostly organic grocer here), and found several versions of "white cheddar", $ including 2 organic ones made with raw milk. $$$!

They are made here and are hand cut so I think the dairy will ship you small quantities if you want to give 'em a try.

The brand names are "Beechwood" https://www.beechwoodcheese.com/store/comersus_listCategoriesAndProducts.asp?idCategory=3

and "Cedar Grove",
http://my.execpc.com/~cgcheese/MailOrders.html

I don’t know about Beechwood, but I’ve used the Cedar Grove whole milk mozzarella in the past and it’s quite good.

Might be worth a try, an option to the elusive ACME.

I also found out from the cheese guy at Star that, (and I'm sure you know this), the "white" cheddar is mainly an east coast thing. He also said that the color added does not change the taste or texture, so you might want to consider trying out the various WI “yellow” versions for testing, and if you find something you like, see if they would be willing to make up some “white” for you. Just an idea.

Could you explain the “poppy seed” thing if you have a moment?

Well I have to go home and make my faux Mack’s (with the mozzarella) now for the guests.

I’ll post some pics tomorrow. (Unless it’s a disaster)!

Eric

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #553 on: December 30, 2010, 05:35:16 PM »
Eric,

At Reply 419 is where I posted about the reply from Schreiber Foods for Acme cheese  http://www.pizzamaking.com/forum/index.php/topic,9068.msg104204.html#msg104204

and at Reply 467  http://www.pizzamaking.com/forum/index.php/topic,9068.msg108565.html#msg108565 I posted I had emailed Jim Jirschele about getting cheddar cheese like Acme, but never received a reply. 
Jim Jirschele had told me in another telephone conversation that he would check to see if there were any other cheese that would be about the same as the Acme cheese across the country.

Every type of white cheddar I have tried so far has tasted good on a clone Mack’s, but they are all different when tasted and then baked on a pie.  I think we will have to try to find the real Mack’s cheese at some point, to be able to come up with an exact cheese taste of Mack’s pies.

This is where Peter posted about the “poppy seed” trick and how to use it. http://www.pizzamaking.com/forum/index.php/topic,6914.msg59335.html#msg59335

Good luck with your Mack’s clone.  :)

Norma

Offline fireman117

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Re: NJ Boardwalk Pizza
« Reply #554 on: December 31, 2010, 01:17:12 PM »
Hi All,

Here's the first attempt. But with the mozzarella I had on hand. We all thought it turned out real nice. But of course no one's going to criticize the cook!

The crust was very easy to stretch out, but as you can see I can't seem to figure out how to flatten out that edge.  I was also surprised how much oven spring there was considering the 3 day refridgerator rise.  But anyway it tasted pretty good, slid right off the paddle, and the smoke alarm only went off once.

Norma,
Next time I'm going to try your recipe fro the link you posted.

The other pizza I made for the gang was nothing more than pesto, sun dried tomatoes, mozzarella, and a little grated Romano cheese. For some reason it was a big hit.

Sorry about the horrible photography on the close ups.

Eric
« Last Edit: December 31, 2010, 01:30:08 PM by fireman117 »

Offline fireman117

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Re: NJ Boardwalk Pizza
« Reply #555 on: December 31, 2010, 01:19:11 PM »
Whoops I blew it with the pictures. Here they are

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #556 on: December 31, 2010, 01:37:56 PM »
Hi All,

Here's the first attempt. But with the mozzarella I had on hand. We all thought it turned out real nice. But of course no one's going to criticize the cook!

The crust was very easy to stretch out, but as you can see I can't seem to figure out how to flatten out that edge.  I was also surprised how much oven spring there was considering the 3 day refridgerator rise.  But anyway it tasted pretty good, slid right off the paddle, and the smoke alarm only went off once.

Norma,
Next time I'm going to try your recipe fro the link you posted.

The other pizza I made for the gang was nothing more than pesto, sun dried tomatoes, mozzarella, and a little grated Romano cheese. For some reason it was a big hit.

Sorry about the horrible photography on the close ups.

Eric


Eric,

Your first attempt does look very tasty!  :)  It is up to you if you want a flatten edge or not.  If I hadn’t really pressed on the whole rim, I think my pies would have also gotten a bigger rim.  When I watched the piemen on the videos and in person, they really press the edges of their dough, with their fingertips.

You made me laugh when you said your smoke alarm only went off once.  :-D I had the same problem with the one pie I made.  When I tried to slide the 16" pizza onto the 16" baking stone, I misjudged it and part of the rim was off the baking stone. By that time the dough was stuck to the stone and mozzarella dripped onto my elements.  I also had all my smoke alarms going off. 

I believe any pizza that is made at home is much better than most pizzas that can be bought.  You did a great job!

Thanks for posting pictures of your pie.  I would eat a slice of your pie in a NY minute.  :)

Norma

Offline benfranklin

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Re: NJ Boardwalk Pizza
« Reply #557 on: January 03, 2011, 07:32:59 PM »
As far as Grotto's is concerned, I've heard several stories from different sources that Grotto's is an offshoot of Mack's. They were either related or business partners. That's why there is no crossover in coverage areas.
Several years back we had a local pizza joint that made Grotto's clones. According to one of the guys that ran the place they were also an offshoot of Grotto's and had an agreement that Grotto's would not open a store within 10 miles of them. He also gave me a sample of their cheese to taste and said it was a cheddar mixture but wouldn't elaborate any further. They closed down several years ago.
I got to talking to the manager of a Grotto's about a year ago since he was trying to impress me with his pizza knowledge. Said the cheese is a combination of 4 or 5 cheddars and that's why it's so hard to duplicate.
You can now buy jars of Grotto's own pizza  sauce and their cheese in most Grottos. The block of cheese you buy from Grottos is only one component of the mixture but I believe it is the most important component that gives it that distinctive taste. It's pretty strong on only takes a handful as compared to several handfuls of the other cheddars.

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #558 on: January 03, 2011, 09:11:42 PM »
As far as Grotto's is concerned, I've heard several stories from different sources that Grotto's is an offshoot of Mack's. They were either related or business partners. That's why there is no crossover in coverage areas.
Several years back we had a local pizza joint that made Grotto's clones. According to one of the guys that ran the place they were also an offshoot of Grotto's and had an agreement that Grotto's would not open a store within 10 miles of them. He also gave me a sample of their cheese to taste and said it was a cheddar mixture but wouldn't elaborate any further. They closed down several years ago.
I got to talking to the manager of a Grotto's about a year ago since he was trying to impress me with his pizza knowledge. Said the cheese is a combination of 4 or 5 cheddars and that's why it's so hard to duplicate.
You can now buy jars of Grotto's own pizza  sauce and their cheese in most Grottos. The block of cheese you buy from Grottos is only one component of the mixture but I believe it is the most important component that gives it that distinctive taste. It's pretty strong on only takes a handful as compared to several handfuls of the other cheddars.


benfranklin,

Welcome to the forum.  :)
I wondered before if there was any connection to Grotto’s and Mack’s after a customer of mine tasted a slice of one of the clones I made and said it tasted just like Grotto’s pizza.  I am not sure, but think that is when I was using the State Brand of sharp cheddar.  He even came back about a month later and asked if I was making those pies that tasted like Grotto’s.  I told him no, that I was just experimenting with the Mack’s type of pizza.  Steve (Ev) was even there both times at market when that man came by.  I had read somewhere on the web that Grotto’s uses a part cheddar and mozzarella blend.  I don’t know how true that is. 

That was nice that the manager of Grotto’s gave you a slice of cheese to taste.  I can imagine if there is a blend of 4 or 5 cheddars, that is why Mack’s cheese is so hard to duplicate.  I might have to try mixing cheddars to see if the mixed cheedars can give a better flavor like Mack’s cheese. 

Thanks for saying a block of cheese can be bought from Grotto’s.  I don’t know if I will ever be able to get near Grotto’s, but if I am, I will try to purchase some cheese. 

Thanks so much for your help on this thread.  :)  In my opinion if we can ever get the cheese right, this will help a lot.

Did you ever make a pie with Grotto’s cheese and see what the taste of the cheese tastes like, after it is baked?   There is something about Mack’s cheese that does have a different tang when baked, that I never tasted on any other pizza before. 

Norma


Offline benfranklin

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Re: NJ Boardwalk Pizza
« Reply #559 on: January 05, 2011, 09:50:21 AM »
Yes, Norma, I've tried both Grotto's cheese and sauce on homemade pies and there's no question they are the real deal. But the cheese, as stated, is only the tangy component of the cheddar mix. But that is probably the hardest part of the mix to find. Tastes like no other cheese I've bought from stores and I've tried a lot of cheddar brands.
I haven't had Mack's in over 40 years but I still remember that taste! I believe Grotto's and Macks have a different crust which makes a difference in the overall taste of the pizza. There's a rumor going around the Delaware Beaches that Grotto's uses lard in their crusts. There are several Grotto's in PA and several in northern Delaware if you know anyone going to those areas. C'mon, all your PA shoppers travel to Delaware to enjoy the sales tax free shopping! :-)

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #560 on: January 05, 2011, 01:43:09 PM »
Yes, Norma, I've tried both Grotto's cheese and sauce on homemade pies and there's no question they are the real deal. But the cheese, as stated, is only the tangy component of the cheddar mix. But that is probably the hardest part of the mix to find. Tastes like no other cheese I've bought from stores and I've tried a lot of cheddar brands.
I haven't had Mack's in over 40 years but I still remember that taste! I believe Grotto's and Macks have a different crust which makes a difference in the overall taste of the pizza. There's a rumor going around the Delaware Beaches that Grotto's uses lard in their crusts. There are several Grotto's in PA and several in northern Delaware if you know anyone going to those areas. C'mon, all your PA shoppers travel to Delaware to enjoy the sales tax free shopping! :-)

benfranklin,

Thanks for posting in this thread that the Grotto’s cheese and sauce are the real deal.  It is interesting that Grotto’s would sell the tangy component of the cheddar mix, that is hard to find.  It now makes me wonder more what the tangy component cheddar could be.  I know there is a certain tang to Mack’s cheese and this is what has been throwing this project off in terms of the taste of the taste of the cheese.  I wonder why a place like Grotto’s, Mack’s or Mack & Mancos would go to the trouble of mixing cheddars, when Mack’s seems to be buying the cheaper Kyrol flour.  I also wonder if somehow Grotto’s famlies and Mack’s families were somehow related if they know what cheese blend to use.

I will search to see if there is a Grotto’s near me that might sell the cheese.  We don’t have tax free shopping in our area on a lot of things, but clothes and other things are tax free.  We have many outlet stores in the Lancaster County area.  Many people come from NY and NJ to shop here.

Thanks for your help!  :)

Norma

Offline BOARDWALKER

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Re: NJ Boardwalk Pizza
« Reply #561 on: January 05, 2011, 03:24:03 PM »
The piemen at Mack's and Mack and Manco are constantly running the shredded cheese through their fingers in between pies.  Could they be ensuring a thorough blending of several cheeses?

Offline ERASMO

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Re: NJ Boardwalk Pizza
« Reply #562 on: January 05, 2011, 03:30:02 PM »
The piemen at Mack's and Mack and Manco are constantly running the shredded cheese through their fingers in between pies.  Could they be ensuring a thorough blending of several cheeses?

     I have noticed that also but I had assumed that was done because the cheddar has a habit of sticking together more so than mozzarella does.  When I experimented with the cheddar on my pizzas I noticed that if I left the cheddar out on the counter after shredding for any length of time it started to stick together.

Offline BOARDWALKER

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Re: NJ Boardwalk Pizza
« Reply #563 on: January 05, 2011, 05:57:51 PM »
Filthy hands = tangy cheese.

Offline benfranklin

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Re: NJ Boardwalk Pizza
« Reply #564 on: January 05, 2011, 11:03:40 PM »
Norma, I've seen the cheese and sauce for sale at three separate Grotto's location in northern Delaware. I assume all Grotto's sell it. The cheese isn't cheap but it doesn't take much to add that tang to the cheese mix.
If you can't make out the label on the cheese, it reads:
Grotto Pizza proudly presents the very cheese that has made Grotto Pizza legendary for the past half century. The authentic Grotto cheese was produced and aged by one of Wisconsin's most renowned Cheese Masters, the same individual who oversees the production of all Grotto cheese.

Offline ERASMO

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Re: NJ Boardwalk Pizza
« Reply #565 on: January 06, 2011, 07:57:20 AM »
Norma, I've seen the cheese and sauce for sale at three separate Grotto's location in northern Delaware. I assume all Grotto's sell it. The cheese isn't cheap but it doesn't take much to add that tang to the cheese mix.
If you can't make out the label on the cheese, it reads:
Grotto Pizza proudly presents the very cheese that has made Grotto Pizza legendary for the past half century. The authentic Grotto cheese was produced and aged by one of Wisconsin's most renowned Cheese Masters, the same individual who oversees the production of all Grotto cheese.

Thanks for that info.
I will be heading to Smyrna DE this week and wondered if the Newark or Bear locations sell the sauce and cheese?


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Re: NJ Boardwalk Pizza
« Reply #566 on: January 06, 2011, 08:56:22 AM »
benfranklin,

Thanks so much for the information and the picture of Grotto’s pizza sauce and the information about the cheese.  :)  I checked last evening and the nearest Grotto’s to my area is about 1 ˝ hrs. away.  When I get a chance, I will call ahead and see if the nearest Grotto’s does sell the cheese.  I would be going to a Grotto’s in northern Delaware. Would you mind telling me at what Grotto’s location that picture was taken.

I appreciate all your help on this thread as ERASMO also has posted.  We have been on this journey to find the right kind of cheese for awhile. 

Norma


Offline ERASMO

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Re: NJ Boardwalk Pizza
« Reply #567 on: January 06, 2011, 10:19:55 AM »
I inquired with Grottos about purchasing some of there cheese and sauce and they told me you mix the cheese they sell with mozzarella.

Interesting??!!

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #568 on: January 06, 2011, 10:33:26 AM »
I inquired with Grottos about purchasing some of there cheese and sauce and they told me you mix the cheese they sell with mozzarella.

Interesting??!!

ERASMO,

I had read on the web before that Grotto's did mix mozzarella for their pizzas with some kind of cheddar.  Although I never remember eating a pizza from Grotto's, I would tend to think that the mixes are different at Mack's.  I think the main ingredient for the cheese might be the Grotto's cheese.  I think, but don't know if maybe Mack's might be adding other cheddars.  If you get to purchase some of Grotto's cheese you surely show know if the taste is right when mixed with mozzarella or other cheddars, since you have eaten at Mack's many times. 

Good luck!

Norma

Offline benfranklin

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Re: NJ Boardwalk Pizza
« Reply #569 on: January 06, 2011, 12:37:29 PM »
Erasmo,
There are two Grottos in Newark. I believe I saw the cheese and sauce at the College Square store. I purchased both several times at the Bear location. Be sure to try a jar of the sauce while your there. And the Bear location is where I found the talkative manager. Young guy, medium height, slender, light hair, and glasses. You might want to try and "sweathog" him while you're there!

Offline matermark

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Re: NJ Boardwalk Pizza
« Reply #570 on: March 28, 2011, 04:43:15 PM »
chickenparm,

If you listen to the second video I posted  in Reply 213 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97856.html#msg97856 you can hear the lady sitting next to me ask about what kind of cheese Mack’s uses on their pies.  He says they do use some cheddar.  I don’t think Mack’s would give out the information for what kind of cheddar they use.  That is what makes their pizzas so unique in my opinion.

Norma

Hi Norma! I have read every post in this thread, up to this page (page 26 I'm on), I think there are maybe 3 more pages until the end.

I stayed with this thread, not because I have ever been to the Boardwalk or Mack's or M&M's but because my family is from Luzerne & Lackawanna counties, over 100-150 miles north of you in PA. I currently live in Buffalo, NY, where wings are famous and pizzas are still round, but long for the times spent in NEPA and rectangular pizzas, which are the norm there. Many have tried duplicating or reverse-engineering Old Forge PA pizza, the rectangular pizza, sold by the cut (slice) or the tray (NEVER called pie.)

Perhaps the stumbling block to the Old Forge pizza as well as the M/M&M pizza may be found here:

http://en.wikipedia.org/wiki/Brick_cheese

It has been commonly used all along the east or upper east coast for the last 50+ years but you never hear a word about it... wonder why?

 ;)"Origins

Brick Origins: Brick cheese was originally produced in Wisconsin. The cheese making process was derived from white American Cheddar that is cultured at a slightly higher temperature which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer taste and a distinctly sharper finish.

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #571 on: March 28, 2011, 05:52:01 PM »
Hi Norma! I have read every post in this thread, up to this page (page 26 I'm on), I think there are maybe 3 more pages until the end.

I stayed with this thread, not because I have ever been to the Boardwalk or Mack's or M&M's but because my family is from Luzerne & Lackawanna counties, over 100-150 miles north of you in PA. I currently live in Buffalo, NY, where wings are famous and pizzas are still round, but long for the times spent in NEPA and rectangular pizzas, which are the norm there. Many have tried duplicating or reverse-engineering Old Forge PA pizza, the rectangular pizza, sold by the cut (slice) or the tray (NEVER called pie.)

Perhaps the stumbling block to the Old Forge pizza as well as the M/M&M pizza may be found here:

http://en.wikipedia.org/wiki/Brick_cheese

It has been commonly used all along the east or upper east coast for the last 50+ years but you never hear a word about it... wonder why?

 ;)"Origins

Brick Origins: Brick cheese was originally produced in Wisconsin. The cheese making process was derived from white American Cheddar that is cultured at a slightly higher temperature which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer taste and a distinctly sharper finish.



matermark,

You sure have been reading for awhile to read this whole thread.  :-D

I don’t know if you saw this thread and others about Old Forge Pizza, but in this thread there are many mentions about different kinds of cheeses used for the Old Forge Pizza and one of them is brick cheese, plus many others. http://www.pizzamaking.com/forum/index.php/topic,1082.0.html I don’t think anyone ever found the kind of cheese Old Forge Pizza uses, but it might be the same kind as Mack’s or M&M uses. I don’t know why no one ever talks about brick cheese on the forum.  I would be interested to hear if someone has used brick cheese what it tastes like.  I don’t know if I can find brick cheese but if I do, I might give it a try in another attempt for a Mack’s pizza.  Mack’s cheese has a tang to it, but in a good way.

I was going to wait until I found out if I am going to Wildwood again this year, before deciding if I was going to make another attempt at the Mack’s pie.  I also thought maybe I would get to Grotto’s to buy some of their cheese, but I haven’t been able to get there yet.

I will see what I can come up with.

Thanks for your help!  :)

Norma
« Last Edit: March 28, 2011, 05:53:57 PM by norma427 »

Offline matermark

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Re: NJ Boardwalk Pizza
« Reply #572 on: March 28, 2011, 08:42:37 PM »

matermark,

You sure have been reading for awhile to read this whole thread.  :-D

I don’t know if you saw this thread and others about Old Forge Pizza, but in this thread there are many mentions about different kinds of cheeses used for the Old Forge Pizza and one of them is brick cheese, plus many others. http://www.pizzamaking.com/forum/index.php/topic,1082.0.html I don’t think anyone ever found the kind of cheese Old Forge Pizza uses, but it might be the same kind as Mack’s or M&M uses. I don’t know why no one ever talks about brick cheese on the forum.  I would be interested to hear if someone has used brick cheese what it tastes like.  I don’t know if I can find brick cheese but if I do, I might give it a try in another attempt for a Mack’s pizza.  Mack’s cheese has a tang to it, but in a good way.

I was going to wait until I found out if I am going to Wildwood again this year, before deciding if I was going to make another attempt at the Mack’s pie.  I also thought maybe I would get to Grotto’s to buy some of their cheese, but I haven’t been able to get there yet.

I will see what I can come up with.

Thanks for your help!  :)

Norma
I have now come full circle and finally caught up, so to speak!

YES, I really have been reading this thread for a very long time--I have ruptured disks in my back and with the meds I am on, I am either not able to get to sleep or I am falling asleep with the mouse in my hand! Actually, I have a laptop and an LCD monitor on a drop-down leaf of a tall bookcase close to the side of the bed--I don't even have to leave bed to read this thread!

I have gone back to visit relatives for Christmas thru New Year's and brought my dough with me to make my Duryea cousins some Old Forge pizza!  ;D Actually, that recipe was from a 1990's bread machine cookbook, and they loved it! But while I was out there, I bought about a 4 inch chunk of "BRICK CHEESE" and purposely told the deli guy to give it from a new log and include the original label! I can see by the price why so many pizza places in that money depressed area folded or changed their cheese! It may have just been the supermarket I bought it from but I believe it was $6-$7/lb at the deli dept.

I have long since used it up but did save the brand label as well as the cost label for proof and when I find my battery charger for my Canon Powershot, I will post a pic.

I really cannot describe the taste very well, mostly because I smoked for about 30 years and quit 2 years ago but don't know if I'll regain my tastebuds! BUT I was mixing it with mozzarella trying to find the missing link to the Old Forge pizza, so I used it all up before I found this thread which entertained me many of the 24hrs/day!

If you go to the wikik page I posted, further near the bottom is a link to another brick cheese story, it takes you here:

http://www.widmerscheese.com/pages/The-Story-of-Wisconsin-Brick-Cheese.html

Theirs seems to be even more authentic than the brand I bought, and you can buy it from them both by the pound as well as in gift sets. Their prices start around $6 plus shipping. I think it is important to read both the story of WI Brick Cheese page, as well as some of the links near the bottom. The brick cheese that I had did not acquire any holes yet so it must have been quite yound. See the description how the young cheese is mild and the aged cheese is tangy or sharper, if that's the right word to use.

They also do white cheddar too. They are the ONLY Master cheesemaker (Cheese Master?) that do Brick cheese the original way, and they are 1 of only 8 remaining Masters left in WI if I read that correctly.

I have never been to Mack's nor M&M's so I don't think I would be any help trying to make the "reverse engineered version! But if I see you feel you are 100% happy at a time down the road you feel you reached a clone, I may try it then! Good luck and I will stay on this thread.

Mark

P.S. I called a local place here and Sir Lancelot was $21.xx per 50lb bag. Just waiting for some back relief before moving up to 50lb'ers. :o

P.S.S. I think that link you posted to Old Forge pizza is how I found this site! I just made an OF pizza late Saturday night but with pepperoni. I would be exiled to another county if old Ma Ghigherelli were still alive and read this!  :-[
« Last Edit: March 28, 2011, 09:06:33 PM by matermark »

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #573 on: March 28, 2011, 10:07:33 PM »
I have now come full circle and finally caught up, so to speak!

YES, I really have been reading this thread for a very long time--I have ruptured disks in my back and with the meds I am on, I am either not able to get to sleep or I am falling asleep with the mouse in my hand! Actually, I have a laptop and an LCD monitor on a drop-down leaf of a tall bookcase close to the side of the bed--I don't even have to leave bed to read this thread!

I have gone back to visit relatives for Christmas thru New Year's and brought my dough with me to make my Duryea cousins some Old Forge pizza!  ;D Actually, that recipe was from a 1990's bread machine cookbook, and they loved it! But while I was out there, I bought about a 4 inch chunk of "BRICK CHEESE" and purposely told the deli guy to give it from a new log and include the original label! I can see by the price why so many pizza places in that money depressed area folded or changed their cheese! It may have just been the supermarket I bought it from but I believe it was $6-$7/lb at the deli dept.

I have long since used it up but did save the brand label as well as the cost label for proof and when I find my battery charger for my Canon Powershot, I will post a pic.

I really cannot describe the taste very well, mostly because I smoked for about 30 years and quit 2 years ago but don't know if I'll regain my tastebuds! BUT I was mixing it with mozzarella trying to find the missing link to the Old Forge pizza, so I used it all up before I found this thread which entertained me many of the 24hrs/day!

If you go to the wikik page I posted, further near the bottom is a link to another brick cheese story, it takes you here:

http://www.widmerscheese.com/pages/The-Story-of-Wisconsin-Brick-Cheese.html

Theirs seems to be even more authentic than the brand I bought, and you can buy it from them both by the pound as well as in gift sets. Their prices start around $6 plus shipping. I think it is important to read both the story of WI Brick Cheese page, as well as some of the links near the bottom. The brick cheese that I had did not acquire any holes yet so it must have been quite yound. See the description how the young cheese is mild and the aged cheese is tangy or sharper, if that's the right word to use.

They also do white cheddar too. They are the ONLY Master cheesemaker (Cheese Master?) that do Brick cheese the original way, and they are 1 of only 8 remaining Masters left in WI if I read that correctly.

I have never been to Mack's nor M&M's so I don't think I would be any help trying to make the "reverse engineered version! But if I see you feel you are 100% happy at a time down the road you feel you reached a clone, I may try it then! Good luck and I will stay on this thread.

Mark

P.S. I called a local place here and Sir Lancelot was $21.xx per 50lb bag. Just waiting for some back relief before moving up to 50lb'ers. :o

P.S.S. I think that link you posted to Old Forge pizza is how I found this site! I just made an OF pizza late Saturday night but with pepperoni. I would be exiled to another county if old Ma Ghigherelli were still alive and read this!  :-[

Mark,

Thanks so much for reading this whole thread and helping with the cheese.  :) Sorry to hear you have ruptured disks in your back. 

I never tried Old Forge pizza and might have to also try that someday.  Glad to hear you could make your relatives some Old Forge pizza with the “Brick Cheese” you purchased.  I would be interested in seeing the label when you are able to post a picture.  I have a cheese store near me that sells many kinds of chesses from all around the world.  I will try to call them this week and see if they carry the Widmer’s brick cheese.  I never even hear of brick cheese before.  Thanks for the link to the “brick cheese” story about Widmer’s.  It was interesting.

Hopefully someday I or other members will get this Mack’s clone okay.  I should know what a Mack’s pizza should taste like, just from the cheese alone. 

All flours are going sky high.  I just called my distributor today and I can’t believe how much cheese and flour are going up in price. I even get from a distributor, but my prices are still high.

Does your Old Forge pizza taste like the real thing?  Lol about you being exiled to another country if old  Ma Ghigherell was alive and read your post.  :-D  How do you think I feel if Mack’s reads all what went on in this thread.  :o

Hope you are feeling better soon!

Norma

Offline matermark

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Re: NJ Boardwalk Pizza
« Reply #574 on: March 28, 2011, 11:14:51 PM »
Mark,

Thanks so much for reading this whole thread and helping with the cheese.  :) Sorry to hear you have ruptured disks in your back. 

I never tried Old Forge pizza and might have to also try that someday.  Glad to hear you could make your relatives some Old Forge pizza with the “Brick Cheese” you purchased.  I would be interested in seeing the label when you are able to post a picture.  I have a cheese store near me that sells many kinds of chesses from all around the world.  I will try to call them this week and see if they carry the Widmer’s brick cheese.  I never even hear of brick cheese before.  Thanks for the link to the “brick cheese” story about Widmer’s.  It was interesting.

Hopefully someday I or other members will get this Mack’s clone okay.  I should know what a Mack’s pizza should taste like, just from the cheese alone. 

All flours are going sky high.  I just called my distributor today and I can’t believe how much cheese and flour are going up in price. I even get from a distributor, but my prices are still high.

Does your Old Forge pizza taste like the real thing?  Lol about you being exiled to another country if old  Ma Ghigherell was alive and read your post.  :-D  How do you think I feel if Mack’s reads all what went on in this thread.  :o

Hope you are feeling better soon!

Norma
Are you kidding me, share the Brick cheese with my relatives in PA at almost $7/lb???? I brought the cheese back here to Buffalo to play with! I baked them in PA the 100% mozzarella version of Old Forge pizza instead. That may have been the day after Christmas. Then for New Year's I bought 3 trays of "Sizzle-Pi" pizza from about 20 minutes south of them, in Kingston PA. (And left 1 tray of the 3 in the truck to bring home with me ;) )

Sizzle-Pi is something like an Old Forge or Victory Pig pizza---Victory Pig seems more fried like a "pan pizza" but top half still a lot Old Forge.   

My version of the Old Forge pizza is really close! The best version so far was with Cento "Chef's Cut" tomatoes, which are strips & pieces of peeled tomatoes. I need to try it with the aged Brick cheese yet.

This is all funny because the next town north of my family's home in PA is Old Forge, the "Pizza Capital of the World!"

AND the next town south of my family's home in PA is Pittston, the "Tomato Capital of the World!"

I'm hoping to laugh again without it hurting--I had 2 lower back epidurals done in the last month--one today! Thanks Norma for your concerns.