Author Topic: NJ Boardwalk Pizza (Read 109843 times)

norma427 · « **Reply #560 on:** January 05, 2011, 01:43:09 PM »

Quote from: benfranklin 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! :-)

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

BOARDWALKER · « **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?

ERASMO · « **Reply #562 on:** January 05, 2011, 03:30:02 PM »

Quote from: BOARDWALKER 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?

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.

BOARDWALKER · « **Reply #563 on:** January 05, 2011, 05:57:51 PM »

Filthy hands = tangy cheese.

benfranklin · « **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.

ERASMO · « **Reply #565 on:** January 06, 2011, 07:57:20 AM »

Quote from: benfranklin 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.

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?

norma427 · « **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 ½ 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

ERASMO · « **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??!!

norma427 · « **Reply #568 on:** January 06, 2011, 10:33:26 AM »

Quote from: ERASMO 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??!!

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

benfranklin · « **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!

matermark · « **Reply #570 on:** March 28, 2011, 04:43:15 PM »

Quote from: norma427 on November 09, 2010, 09:29:33 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.

norma427 · « **Reply #571 on:** March 28, 2011, 05:52:01 PM »

Quote from: matermark on March 28, 2011, 04:43:15 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.

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

matermark · « **Reply #572 on:** March 28, 2011, 08:42:37 PM »

Quote from: norma427 on March 28, 2011, 05:52:01 PM

matermark,

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!

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!

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.

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!

norma427 · « **Reply #573 on:** March 28, 2011, 10:07:33 PM »

Quote from: matermark on March 28, 2011, 08:42:37 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! 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.

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.

How do you think I feel if Mack’s reads all what went on in this thread.

Hope you are feeling better soon!

Norma

matermark · « **Reply #574 on:** March 28, 2011, 11:14:51 PM »

Quote from: norma427 on March 28, 2011, 10:07:33 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. How do you think I feel if Mack’s reads all what went on in this thread.

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.

norma427 · « **Reply #575 on:** March 29, 2011, 06:19:10 AM »

Quote from: matermark on March 28, 2011, 11:14:51 PM

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.

Mark,

Sorry I got that wrong about you using the Brick cheese to make the pizza for your relatives. It is interesting that you talk about “Sizzle-Pi”. I wonder if that or Old Forge is anything like Buddy’s, Detroit Style or Jet’s pizza. In the other post I referenced about Old Forge pizza, the other members that posted said the cheese wasn’t really oily. Do you remember if the Brick cheese is really oily, after the bake, when you used it? Since we are not sure what kind of cheese Mack’s uses, it does really oil off, after the bake. I would really like to find out the real brand of cheese that Mack’s uses. It probably is a common brand that can be bought at distributors, but there are so many kinds of cheeses to look at. It is interesting hearing you talk about the different kinds of pies you remember so fondly.

If I get to Wildwood this coming summer to try Mack’s pizza, I might need to take Peter’s advise, like he posted at Reply 188 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97589.html#msg97589 and where I posted my Reply at 196 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97621.html#msg97621 because I posted enough on this thread already about finding that elusive cheese.

If I have time when I am at market today, I will ask some of the people that sell cheese if they ever hear of Brick cheese or sell it. Usually they will give a sample.

Take care of your back and enjoy pizza!

Norma

scott r · « **Reply #576 on:** March 29, 2011, 10:54:16 AM »

guys, don't forget that I got inside information from a good friend that used to work at mac and mencos. He said that the cheese was white cheddar from wisconsin. He would have told me if it was a blend. He said that the cheese actually had a stamp in the shape of the state of wisconsin on the box (and thought maybe even in the blocks of cheese). THat should help to narrow it down.

Pete-zza · « **Reply #577 on:** March 29, 2011, 11:22:29 AM »

To scott r's point, it might be recalled that I called Mack's and the gal who answered the phone told me that they were using white cheddar cheese, as I reported in Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg97176/topicseen.html#msg97176.

Peter

matermark · « **Reply #578 on:** March 29, 2011, 12:00:12 PM »

Sorry, I'm not trying to steer this off course, if you are confident either the girl on the phone knows her cheeses or isn't intentionally trying to deceive, or scott r's friend would like to spill the beans, c'mon, this thread was started by someone else going on nearly 2 years ago!

I only mentioned brick cheese because it's been used in the northeast for many years and I never knew or heard of it and maybe it's being confused with white cheddar or purposely disguised as white cheddar! I'm not a Cheese Master--maybe they are 1 step away from 1 becoming the other... I don't know. Maybe they are in the same general "family" of cheeses.

This should be a cold case already. It should take much more than a blonde wig and sunglasses... part time dumpster divers only going ankle deep or elbow deep (your effort is still appreciated), ... it's time for someone to play dumber than they are taking you/us for and finally ask nicely what the name of the cheese is to an employee ... like with a $20 bill.

norma427 · « **Reply #579 on:** March 29, 2011, 09:47:16 PM »

scott r,

I remember you saying the cheese was white cheddar from Wisconsin. I didn’t know the cheese box had the state of Wisconsin stamped on it and maybe even in the blocks of cheese. You are right that might help to narrow the cheese down.

Peter,

I remember you talking to the gal that answered the phone and her telling you the cheese was white cheddar.

Mark,

I appreciate your help! I don’t know how I will find out the real kind of white cheddar cheese Mack’s is using, but I will continue to look. Some of these threads on this forum have gone on for longer than this thread.

Norma