You sure have been reading for awhile to read this whole thread.
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!
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!
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.
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.
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!