Pizza Making Forum

General Topics => Ingredients & Resources => Pizza Cheese => Topic started by: norma427 on April 03, 2011, 01:15:38 PM

Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 03, 2011, 01:15:38 PM
This is just a follow-up post that I did sent two emails on 3/30/2011 one to seguinscheese [email protected]  and one to the [email protected] about if they could help me locate a brand of white cheddar that does have a emblem on the box or maybe in the cheese of the state of Wisconsin.  I havenít received any replies, but the cheese at seguins cheese does have a emblem of the state of Wisconsin.  http://www.seguinscheese.com/products/Wisconsin-Cheddar-Cheese-%252d-1-lb.-%26-2-lb.-Wheels-%252d-Mild%2C-Medium-%26-Sharp..html

I have no idea what white cheddars sold to distributors have the emblem on the box of the state of Wisconsin.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 03, 2011, 02:09:29 PM
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.  

What do you mean by a "stamp" on the box scott? do you mean embossment/impression or just a picture of the state shape? Do you mean a perforated outline, raised embossment or stamped in impression/depression, or just a plain old ink pic?

Maybe clarify this point before we have people looking and calling all over the place! I think I can find & post a dozen (maybe hundred) links like above with a pic of WI on the product.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 03, 2011, 02:17:52 PM
This is just a follow-up post that I did sent two emails on 3/30/2011 one to seguinscheese [email protected]  and one to the [email protected] about if they could help me locate a brand of white cheddar that does have a emblem on the box or maybe in the cheese of the state of Wisconsin.  I havenít received any replies, but the cheese at seguins cheese does have a emblem of the state of Wisconsin.  http://www.seguinscheese.com/products/Wisconsin-Cheddar-Cheese-%252d-1-lb.-%26-2-lb.-Wheels-%252d-Mild%2C-Medium-%26-Sharp..html

I have no idea what white cheddars sold to distributors have the emblem on the box of the state of Wisconsin.

Norma

Norma, I think we should find out from scott r or his friend what he meant by a "stamp" first. Are you calling it an emblem interchangably with stamp or sticker or pic or outline or embossment or imprint or logo or whatever else? Do these all interchange?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 03, 2011, 03:10:34 PM
Norma, I think we should find out from scott r or his friend what he meant by a "stamp" first. Are you calling it an emblem interchangably with stamp or sticker or pic or outline or embossment or imprint or logo or whatever else? Do these all interchange?

Mark,

scott r Replied at 576 http://www.pizzamaking.com/forum/index.php/topic,9068.msg132901.html#msg132901 and again at Reply 13 http://www.pizzamaking.com/forum/index.php/topic,9068.msg95846.html#msg95846 posting that his friend said it was stamped with "made in wisconsin".  I donít know what that means.  I would think if I contacted enough distributors maybe I would find out.  I was only trying to find the information myself.  I have contacted some distributors, but donít know if I am going to contact more.  I might.  Even if we find out the real brand of white cheddar, that doesnít necessarily mean, any member might be able to purchase that brand of white cheddar.  Even I might not be able to purchase that specific brand around my area.

BTW I did ask my local cheese place about ďbrick cheeseĒ and they donít carry it.  They said they could order it for me, but I donít want to go to more expense since Mackís is using white cheddar.  The manger of the local place told me how ďbrick cheeseĒ is made with the painting of the rim and said the closest thing he had was Limburger cheese, that is also painted on the rim of the cheese.  He sold me a slice for 1.00.  I never tasted Limburger cheese before, and all I could say was I sure didnít like it and drank a whole bottle of water after I ate a small piece.  :-D I gave a piece to Steve and if I could have taken a picture, the picture would have been priceless when he tasted that cheese.  >:D  I am not looking for anymore ďbrick cheeseĒ as of right now for a Mackís clone.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 03, 2011, 06:30:24 PM
Mark,

scott r Replied at 576 http://www.pizzamaking.com/forum/index.php/topic,9068.msg132901.html#msg132901 and again at Reply 13 http://www.pizzamaking.com/forum/index.php/topic,9068.msg95846.html#msg95846 posting that his friend said it was stamped with "made in wisconsin".  I donít know what that means.  I would think if I contacted enough distributors maybe I would find out.  I was only trying to find the information myself.  I have contacted some distributors, but donít know if I am going to contact more.  I might.  Even if we find out the real brand of white cheddar, that doesnít necessarily mean, any member might be able to purchase that brand of white cheddar.  Even I might not be able to purchase that specific brand around my area.

BTW I did ask my local cheese place about ďbrick cheeseĒ and they donít carry it.  They said they could order it for me, but I donít want to go to more expense since Mackís is using white cheddar.  The manger of the local place told me how ďbrick cheeseĒ is made with the painting of the rim and said the closest thing he had was Limburger cheese, that is also painted on the rim of the cheese.  He sold me a slice for 1.00.  I never tasted Limburger cheese before, and all I could say was I sure didnít like it and drank a whole bottle of water after I ate a small piece.  :-D I gave a piece to Steve and if I could have taken a picture, the picture would have been priceless when he tasted that cheese.  >:D  I am not looking for anymore ďbrick cheeseĒ as of right now for a Mackís clone.

Norma
Norma, as for scott's reply at #13, "stamped with "made in wisconsin", hahaha! That makes it soo much easier! (lol)  ;)

As for the Limburger, another big LOL! I haven't had it but heard it was a stinky cheese--I remember when I was a kid my Dad brought some home and recall a big fuss about it.

I'm not sure if brick & limburger are anything alike besides the shell so I guess we can get 1 more laugh out of it--the deli guy in the Italian market in Old Forge PA that sold me the Brick said that Brick cheese is a great melting cheese & when I asked what other cheese it's similar to he said Muenster. I don't think I ever tasted Muenster either so I bought a block of it for $1.29 last week for 8oz. Reading the description from the company that originated it here in the USA, it sounds nothing like limburger so perhaps that's just more misinformation! I thought my brand of Brick was quite mild, between mozzarella, and maybe cheddar. I don't recall if I've ever had white mild cheddar either.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 03, 2011, 07:47:58 PM
Norma, as for scott's reply at #13, "stamped with "made in wisconsin", hahaha! That makes it soo much easier! (lol)  ;)


Mark,

I don't know how easy it will be to find cheese stamped with "made in Wisconsin".  There are so many cheeses made in Wisconsin.  When I have time, I will search some more.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: joiseystud on April 03, 2011, 09:09:58 PM
Mark,

I don't know how easy it will be to find cheese stamped with "made in Wisconsin".  There are so many cheeses made in Wisconsin.  When I have time, I will search some more.

Norma
Have you thought of calling and asking them what kind of cheese they use?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 03, 2011, 09:22:51 PM
Have you thought of calling and asking them what kind of cheese they use?

Justin,

I didn't call them, but on this thread a lady that was sitting beside me at Mack's (that lives in Wildwood and is a regular customers of Mack's pizza) asked about if the cheese was cheddar and they said partly.  I can link you to the video I posted if you want me to. 

I even tried to buy a dough ball and they wouldn't sell me one.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 03, 2011, 11:50:54 PM
Justin,

I didn't call them, but on this thread a lady that was sitting beside me at Mack's (that lives in Wildwood and is a regular customers of Mack's pizza) asked about if the cheese was cheddar and they said partly.  I can link you to the video I posted if you want me to. 

I even tried to buy a dough ball and they wouldn't sell me one.

Norma
It's interesting that a lady said PARTLY cheddar, but scott or scott's friend [I'm pretty sure] said it's NOT a blend.

Ahhh, The Road Not Taken...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 04, 2011, 01:26:13 AM
It's interesting that a lady said PARTLY cheddar, but scott or scott's friend [I'm pretty sure] said it's NOT a blend.

Ahhh, The Road Not Taken...

Mark,

I donít think Mackís would really tell what kind of white cheddar they use.  The white cheddar is what makes their pizzas unique. I never tasted a pizza that has the taste of Mack's cheese.  If Mackís wonít tell a customer that has lived in Wildwood what kind of cheese they use, I donít think they would tell anyone. That is just my opinion. The lady sitting next to me knew each of the piemen at Mackís when I was there.  scott r is a consultant for different pizzerias and has studied all kinds of cheeses and everything else to do with pizza for years.  I value his opinions on anything having to do with pizza.  I am sure his friend is correct when he said his friend knew it was white cheddar. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 04, 2011, 02:15:31 AM
Mark,

I donít think Mackís would really tell what kind of white cheddar they use.  The white cheddar is what makes their pizzas unique. I never tasted a pizza that has the taste of Mack's cheese.  If Mackís wonít tell a customer that has lived in Wildwood what kind of cheese they use, I donít think they would tell anyone. That is just my opinion. The lady sitting next to me knew each of the piemen at Mackís when I was there.  scott r is a consultant for different pizzerias and has studied all kinds of cheeses and everything else to do with pizza for years.  I value his opinions on anything having to do with pizza.  I am sure his friend is correct when he said his friend knew it was white cheddar. 

Norma

So scott is right (It's not a blend) & the lady that knew the workers is wrong (It's NOT PARTLY cheddar?) ???
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 04, 2011, 09:18:58 AM
So scott is right (It's not a blend) & the lady that knew the workers is wrong (It's NOT PARTLY cheddar?) ???

Mark,

If you listen to the second video I posted at Reply 213 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97856.html#msg97856 you will hear one of the two ladies that are from Wildwood asking the piemen something like: ďCan you tell me something?  Is the cheese a blend of cheeses? Then the pieman says yes.  She then says, Is there cheddar in the blend and he says yes.  The lady from Wildwood, said I donít want you to tell your secret, but I wouldnít ever be able to duplicate it.  The pieman just laughs.  That is one reason I donít think Mackís will ever tell someone what kind of white cheddar cheese they use. That pie the piemen were making was the last pie of the night.  I had a conversation with the ladies (not on video) and they told me they go to Mackís pizza all the time because Mackís is their favorite pizza and they do live in Wildwood. Another time I talked to the one pieman in the video I referenced he said he had made pizza at Mackís for a long while.

When Peter did call Mackís at Reply 126 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97176.html#msg97176 the lady that answered the phone did tell him that no mozzarella is used, only white cheddar cheese.  Probably most workers at Mackís really donít know the brand of cheese because it is probably is not grated in the area where Mackís sells the pizzas.  I would think, but do not know, that the piemen would know the brand of white cheddar that is used.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 04, 2011, 11:00:47 AM
Mark,

If you listen to the second video I posted at Reply 213 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97856.html#msg97856 you will hear one of the two ladies that are from Wildwood asking the piemen something like: ďCan you tell me something?  Is the cheese a blend of cheeses? Then the pieman says yes.  She then says, Is there cheddar in the blend and he says yes.  The lady from Wildwood, said I donít want you to tell your secret, but I wouldnít ever be able to duplicate it.  The pieman just laughs.  That is one reason I donít think Mackís will ever tell someone what kind of white cheddar cheese they use. That pie the piemen were making was the last pie of the night.  I had a conversation with the ladies (not on video) and they told me they go to Mackís pizza all the time because Mackís is their favorite pizza and they do live in Wildwood. Another time I talked to the one pieman in the video I referenced he said he had made pizza at Mackís for a long while.

When Peter did call Mackís at Reply 126 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97176.html#msg97176 the lady that answered the phone did tell him that no mozzarella is used, only white cheddar cheese.  Probably most workers at Mackís really donít know the brand of cheese because it is probably is not grated in the area where Mackís sells the pizzas.  I would think, but do not know, that the piemen would know the brand of white cheddar that is used.

Norma
Norma, I'm sorry. My point was that both people, scott and the Wildwood lady (or ladies), couldn't be completely correct. scott's friend said they don't use a blend. The lady that knew the workers says white cheddar was one of the cheeses in the blend.

One contradicts the other. Only one can be right.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 04, 2011, 11:06:43 AM
Norma, I'm sorry. My point was that both people, scott and the Wildwood lady (or ladies), couldn't be completely correct. scott's friend said they don't use a blend. The lady that knew the workers says white cheddar was one of the cheeses in the blend.

One contradicts the other. Only one can be right.

Mark,

The lady really didn't know what was used for Mack's cheese.  She was just asking a question about possibly what they might use, since she saw I was interested in knowing more about how Mack's makes their pizzas.  She wasn't really interested in what kind of cheese was used.  She told me while I was talking to her, she never makes her own pizzas. I didn't tell her or the piemen that I also made pizzas. As you can see in the video Mack's really doesn't want to tell what kind of cheeses are used. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 04, 2011, 11:15:31 AM
Mark,

The lady really didn't know what was used for Mack's cheese.  She was just asking a question about possibly what they might use, since she saw I was interested in knowing more about how Mack's makes their pizzas.  She wasn't really interested in what kind of cheese was used.  She told me while I was talking to her, she never makes her own pizzas. I didn't tell her or the piemen that I also made pizzas. As you can see in the video Mack's really doesn't want to tell what kind of cheeses are used. 

Norma
So Norma, the pieman said that cheddar was ONE of the cheeses in the blend. But scott's friend said they only use white cheddar--there is no blend.

Which one is right?

Which one do you believe?

Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Tscarborough on April 04, 2011, 12:47:18 PM
Maybe they use several different white cheddars.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 04, 2011, 04:42:54 PM
Maybe they use several different white cheddars.

Tscarborough,

They could be using a blend of several different white cheddars, I really don't know. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 04, 2011, 10:30:57 PM
Tscarborough,

They could be using a blend of several different white cheddars, I really don't know. 

Norma

Again...didn't scott say NO blend?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 05, 2011, 06:16:29 AM
Again...didn't scott say NO blend?

Mark,

I believe I stated in my past posts, I believed what scott r said.  To get as close as you can to a pizza made by any  pizza business that doesnít have their nutrition data on a website, or other information somewhere on the web, it is very hard to get exactly the same results.  We may never find the information we need.  That being said, the pizzas made from the formulas posted so far are good.  I am not going to search cheeses each day and taste test them on pizzas.  That would get to expensive for me and if Mackís is using a cheese from a distributor (which most pizza businesses do), we may never be able to get the exact cheese, even if we find the exact brand.  Since I canít  be where Mackís makes the dough, grates the cheese, or mixes their sauce, I am almost positive this effort wonít be exactly like Mackís.  Maybe in the end, this will be a better tasting pizza.  That has happened before in other cloning threads. These are just my opinions.

If you have any information on the brand of cheese Mackís uses or other information that might be helpful, I would appreciate what it is.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 05, 2011, 12:10:45 PM
Sorry Norma, I don't have the brand, but if I were you I'd ask scott.  ;)

If you believe scott that there is no blend, why would you suggest it to Tscarborough?
Title: Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Pizzamaster on April 06, 2011, 06:29:41 PM
With so many actually being nearby did it ever occur to look in their dumpster? I know this may sound silly to some. But if the desire to know is that great it only makes sense.
Title: Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 06, 2011, 06:48:20 PM
With so many actually being nearby did it ever occur to look in their dumpster? I know this may sound silly to some. But if the desire to know is that great it only makes sense.

Pizzamaster,

A few members did try, but didn't find the brand of cheese.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: wizarddrummer on April 15, 2011, 07:09:52 PM
Mark,

I believe I stated in my past posts, I believed what scott r said.  To get as close as you can to a pizza made by any  pizza business that doesnít have their nutrition data on a website, or other information somewhere on the web, it is very hard to get exactly the same results.  We may never find the information we need.  That being said, the pizzas made from the formulas posted so far are good.  I am not going to search cheeses each day and taste test them on pizzas.  That would get to expensive for me and if Mackís is using a cheese from a distributor (which most pizza businesses do), we may never be able to get the exact cheese, even if we find the exact brand.  Since I canít  be where Mackís makes the dough, grates the cheese, or mixes their sauce, I am almost positive this effort wonít be exactly like Mackís.  Maybe in the end, this will be a better tasting pizza.  That has happened before in other cloning threads. These are just my opinions.

If you have any information on the brand of cheese Mackís uses or other information that might be helpful, I would appreciate what it is.

Norma
Quite an interesting thread we got here.

If I lived in the area and I had plenty of time to do this I would hang at the store and wait for a delivery truck that delivers the cheese; that is unless the people that own the pizza place go out at midnight in unmarked vans to pick up the cheese at the airport.

When the driver was finished I would ask him two questions 1) who is the salesman for this route and 2) you want to make 20 bucks? If he says yes you say "What brand of cheese does this place use?"

If the driver doesn't take the nibble maybe you could say to the salesman that you're wanting to set up an account and start and open a store; the question becomes can I buy the same cheese that this store uses?

Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 16, 2011, 03:13:37 AM
Ding ding ding ding ding!!! We have a winner! Almost what I meant in one of my earlier posts regarding a $20 bill. Or if not a supply driver, then a part-time low-level employee at the end of summer getting laid off to go back to school. Even a kid who "lost his contact lens" & thinks it's in the dumpster!

None of these would take 2 years to solve!
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on April 16, 2011, 10:54:04 AM
wizarddrummer and Mark,

I canít comment on what other members might be thinking, but my priority isnít finding the exact cheese Mackís uses anymore. It can be see where I posted about finding the exact cheese at Reply 617 http://www.pizzamaking.com/forum/index.php/topic,9068.msg135301.html#msg135301 If other members or I do find the exact cheese Mackís uses, that is fine, but I am trying to find cheeses that might taste like what Mackís uses, so other members or guests, can try cheeses they can find in their area where they live to be able to produce a pizza that tastes like Mackís or is even better.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on April 16, 2011, 06:09:45 PM
huh? You don't care if you find the exact one as long as you find something else that might taste the same so others can find cheeses in their area to produce a pizza that tastes like Mack's or even better???? What if we can't find what YOU find to be the right one (or better?)

First, I think most of the people following this thread are doing so merely to see you succeed first and foremost. To change your position after almost 2 years is, well, unfair to us. Chances are many of us, besides yourself & a couple others, have no emotional ties to the Boardwalk or Mack's but just following the process here.

Secondly, there's always the challenge of being able to reverse engineer something, which others may be still hanging around to accomplish. Saying now that finding the exact cheese isn't the priority is almost offensive to anyone that ever participated in reverse engineering something, especially here!

I think it's time scott r asks his friend what kind of cheese they use and get it over with already. Then everybody can try the "complete" recipe, if you will, to see what all the fuss is about and judge if it was worth this much time; and to think, you weren't even the starter of the Boardwalk thread, but managed to virtually take it over and keep it alive all this time! (2 years come summer! :o )
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Pete-zza on April 16, 2011, 06:48:19 PM
matermark,

I am taking your last post as a tongue-in-cheek reply. You know as well as anyone that Norma does not have a duty or obligation to anyone on this forum to do anything. If others are interested in the type(s) of cheeses used by Mack's or the Mack's supplier, they are free to take whatever steps they deem useful or necessary to determine the source of the cheeses. They don't have to wait for Norma to do something. And I wouldn't advocate bribing employees of Mack's or its suppliers to determine that information. New Jersey has laws against that sort of thing (see http://www.citmedialaw.org/legal-guide/trade-secrets-law-new-jersey). Whether those laws would apply in this situtation cannot be stated with any certainty, but I would not want to subject myself to the penalties that might be imposed if I got caught trying to bribe a Mack's employee, a supplier, or anyone else.

Peter
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: scott r on April 16, 2011, 07:36:34 PM

I think it's time scott r asks his friend what kind of cheese they use and get it over with already. Then everybody can try the "complete" recipe, if you will, to see what all the fuss is about and judge if it was worth this much time; and to think, you weren't even the starter of the Boardwalk thread, but managed to virtually take it over and keep it alive all this time! (2 years come summer! :o )

I wish I could get more out of him, but it has been so many years since he worked there thats all were going to get.   I asked every question I could.   
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: buceriasdon on April 16, 2011, 08:02:26 PM
Concerning the brand of cheese, I wouldn't discount the cheese is made by a dairy expressly for them and no one else.
Title: Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: NepaBill on June 27, 2011, 01:12:34 PM
If it's pizza made on a boardwalk, I would bet the cheese is cheap and readily available.  I live in Northeastern part of Pennsylvania.  A cheese found on many pizza's in this area (not Old Forge Style), is Land O'Lakes cheddar. it comes in 40lb blocks and 3 strengths mild (1-3 months),  med (3-6 months), and sharp (6-12 months)..  Mild is not sharp at all and works very well on pizza..  City-Mager in Wilkes Barre and Maine Source carries this product and are open to the public.  City-Mager in Wilkes Barre will sell 5lb blocks, Maines will not, you have to buy the 40lb block..  Sysco also has this product, but they have no cash-n-carry that I know of.
Title: Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on June 27, 2011, 01:19:12 PM
If it's pizza made on a boardwalk, I would bet the cheese is cheap and readily available.  I live in Northeastern part of Pennsylvania.  A cheese found on many pizza's in this area (not Old Forge Style), is Land O'Lakes cheddar. it comes in 40lb blocks and 3 strengths mild (1-3 months),  med (3-6 months), and sharp (6-12 months)..  Mild is not sharp at all and works very well on pizza..  City-Mager in Wilkes Barre and Maine Source carries this product and are open to the public.  City-Mager in Wilkes Barre will sell 5lb blocks, Maines will not, you have to buy the 40lb block..  Sysco also has this product, but they have no cash-n-carry that I know of.

What town do you live in Bill?
Title: Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on July 01, 2011, 11:29:40 AM
If it's pizza made on a boardwalk, I would bet the cheese is cheap and readily available.  I live in Northeastern part of Pennsylvania.  A cheese found on many pizza's in this area (not Old Forge Style), is Land O'Lakes cheddar. it comes in 40lb blocks and 3 strengths mild (1-3 months),  med (3-6 months), and sharp (6-12 months)..  Mild is not sharp at all and works very well on pizza..  City-Mager in Wilkes Barre and Maine Source carries this product and are open to the public.  City-Mager in Wilkes Barre will sell 5lb blocks, Maines will not, you have to buy the 40lb block..  Sysco also has this product, but they have no cash-n-carry that I know of.

NepaBill,

Thanks for posting about the Land O' Lakes cheddar.  :) If I find some in my area, I will give it a try on a Mack's attempt.  I did find some New Yorker sharp cheddar yesterday and did taste it.  It was very mild and creamy.  I might also try that cheddar on a Mack's attempt in the next few weeks, if I find time.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on December 22, 2011, 10:10:02 AM
Hello to everyone here.  Name is tom and I am new to the forums....well actually a lurker who until now has not said anything.  Anyways, Mack's is one of my favorites.  Some sunny afternoons when the weather is good and i need a pizza fix i just hop on my bike and head to wildwood.  Mack's and PA Dutch Birchbeer can't be beat.  Now onto the cheese. 
I am no expert at this but one day sitting at the bar across from the cheese lug I noticed what "I thought" was two different grates of cheese.  The larger grate did look like a cheddar to me....firmer than a mozz.  The other was a thinner grate which looked like a harder cheese so I assumed it was a parm.  Now I know what "assume" stands for but when I tried the combination it seemed to be getting close... according to my tastebuds.  My mix was 90 cheddar and 10 parm.  And this was in my "house" oven at 500 on a pizza stone.  Then again they say the salt water taffy gets it taste from the salty air....maybe the same applies to the pizza!   LOL
Anyways its nice to be here with everyone!
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on December 22, 2011, 10:32:10 AM
Hello to everyone here.  Name is tom and I am new to the forums....well actually a lurker who until now has not said anything.  Anyways, Mack's is one of my favorites.  Some sunny afternoons when the weather is good and i need a pizza fix i just hop on my bike and head to wildwood.  Mack's and PA Dutch Birchbeer can't be beat.  Now onto the cheese. 
I am no expert at this but one day sitting at the bar across from the cheese lug I noticed what "I thought" was two different grates of cheese.  The larger grate did look like a cheddar to me....firmer than a mozz.  The other was a thinner grate which looked like a harder cheese so I assumed it was a parm.  Now I know what "assume" stands for but when I tried the combination it seemed to be getting close... according to my tastebuds.  My mix was 90 cheddar and 10 parm.  And this was in my "house" oven at 500 on a pizza stone.  Then again they say the salt water taffy gets it taste from the salty air....maybe the same applies to the pizza!   LOL
Anyways its nice to be here with everyone!
tom



Tom,

Welcome to the forum, even if you have been a lurker for awhile. Nice to have you on the forum.  :) Glad to hear Mackís pizza is one of your favorite pizzas. 

You could be right about the blend of cheese you are trying with cheddar and Parmesan.  I think there could be different possibilities for a cheese that might taste like Mackís cheese.  Glad your combination seems like it is close to you!

Do you mind posting what brand of cheddar and Parmesan cheese you tried?

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on December 23, 2011, 10:29:09 AM
Norma, thanks for the welcome.  I use Cabot mild white cheddar (usually) but recently found Boarshead Vermont white cheddar.  The boarshead i used on mudd-honey sandwiches but the cheddar had a good flavor so i am going to try it on pizza the next time.  As for the parm I get the parm-reggiano if it is available and when its not i get the wedge of stella parm.  Also I always buy my cheese whole and shred myself....I feel there is a difference between doing it myself and having  pre-packaged shredded (but then again my wife tells me I'm crazy!)
Hope everyone has a Great Christmas and a Happy New Year!!
Tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on December 23, 2011, 12:08:17 PM
Norma, thanks for the welcome.  I use Cabot mild white cheddar (usually) but recently found Boarshead Vermont white cheddar.  The boarshead i used on mudd-honey sandwiches but the cheddar had a good flavor so i am going to try it on pizza the next time.  As for the parm I get the parm-reggiano if it is available and when its not i get the wedge of stella parm.  Also I always buy my cheese whole and shred myself....I feel there is a difference between doing it myself and having  pre-packaged shredded (but then again my wife tells me I'm crazy!)
Hope everyone has a Great Christmas and a Happy New Year!!
Tom

Tom,

Thanks for telling what brands and kinds of cheddar and Parmesan you have tried.  :) I also think that is a world of difference if cheeses are grated yourself instead of buying the pre-packaged shredded.  Steve, my pizza making buddy brought some pre-packaged shredded Cabot sharp white cheddar to market this past Tuesday to try on a dough he had made (it wasnít a Mackís dough), but that cheese mixed with mozzarella did really become greasy and had a faint taste like Mackís.  Steve and I discussed trying the Cabot extra sharp cheddar some day on an attempt for a Mackís pizza.  I donít know if you saw where I posted under the boardwalk thread or not, but I did purchase some Cracker Barrel extra sharp white cheddar to try in the New Year on another Mackís attempt.

Let us all know how your attempts come out with the kinds of cheddars and parm you try.  Maybe in the end we will find a cheddar or combination of cheddar and some other kind of cheese that does make a Mackís attempt taste like a real Mackís pizza.

Merry Christmas and Happy New Year to you too!

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on January 20, 2012, 01:59:36 PM
Norma,
After reading through all the threads here i found your dough recipe for Mack's so since it is friday and i haven't had my pizza fix this week i am going to give it a try.  And while I was at the market here I found a slightly sharp cheddar that put me in mind of Mack's, it is "Boxing cheddar" from australia.  I tried it at the counter and it was good.  So i am now armed with a block of the cheddar, a wedge of Sarvecchio parm, and some pearlini mozz; the dough is resting and soon i'll be shredding.  I'll let everyone know how it turns out.
One thing about this site though, everytime i get on here i feel like i gain weight!!   :-D
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on January 20, 2012, 06:03:23 PM
Norma,
After reading through all the threads here i found your dough recipe for Mack's so since it is friday and i haven't had my pizza fix this week i am going to give it a try.  And while I was at the market here I found a slightly sharp cheddar that put me in mind of Mack's, it is "Boxing cheddar" from australia.  I tried it at the counter and it was good.  So i am now armed with a block of the cheddar, a wedge of Sarvecchio parm, and some pearlini mozz; the dough is resting and soon i'll be shredding.  I'll let everyone know how it turns out.
One thing about this site though, everytime i get on here i feel like i gain weight!!   :-D
tom

Fire-n-smoke,

Good to hear you are going to try a Mackís clone this weekend.  :) Let us all know how your slightly sharp cheddar works out.  So far I like the new cheddar I tried on the Mackís clone from Tuesday of this week.  It was the Cracker Barrel Extra Sharp Cheddar that comes in a small block.

Donít worry about gaining weight from just looking at the forum.  :-D

Best of luck!

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on January 25, 2012, 10:27:50 AM
The cheese was great.  It had that little bite I seem to remember in the macks pizza (but that was this past summer so Ill have to have a redo when I can taste a macks and make a closer comparison) but there were a few complaints.  Forst, the pearlini mozz did not spread as much as the larger bococcini and i was told a shredded mozz would have been even better. Second was the blend i used was close (equal amounts of all three cheeses) but Once again if the mozz had melted better it would have been better and since it did not i should cut back on the parm.  And third, when I came home the dough had not risen at all. Not sure if I didn't let it activate enough before adding or if the yeast was just dead.  Baked it anyway and the crust had a nice bit but (in my opinion) just needed a little rise to it.  Considering the taste testers pointed out the flaws, there was no pie left for breakfast the next day!!
tom
ps  yeah i forgot to take pictures.....next time    :-[
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on January 25, 2012, 01:32:06 PM
The cheese was great.  It had that little bite I seem to remember in the macks pizza (but that was this past summer so Ill have to have a redo when I can taste a macks and make a closer comparison) but there were a few complaints.  Forst, the pearlini mozz did not spread as much as the larger bococcini and i was told a shredded mozz would have been even better. Second was the blend i used was close (equal amounts of all three cheeses) but Once again if the mozz had melted better it would have been better and since it did not i should cut back on the parm.  And third, when I came home the dough had not risen at all. Not sure if I didn't let it activate enough before adding or if the yeast was just dead.  Baked it anyway and the crust had a nice bit but (in my opinion) just needed a little rise to it.  Considering the taste testers pointed out the flaws, there was no pie left for breakfast the next day!!
tom
ps  yeah i forgot to take pictures.....next time    :-[

Fire-n-smoke,

Glad to hear your Mackís clone turned out well!  :) Not sure of why your dough didnít rise well.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on February 08, 2012, 10:14:02 AM
I know I haven't been here in awhile but i hate it when life gets in the way!  Anyways, tried another "mack's clone" this past weekend and the same thing happened, dough had hardly any rise to it.  I checked the yeast and it says it expires aug of 2013; it is kept in the fridge at 39.  Took some out and had it sit in the cup for about 30 min then added water and got very little foam so I am guessing that the yeast is bad.  On my way to sam's to pick up pork butts for my kielbasi so I'll pick up the Fleishmann's IDY while there.  Just wondering, Has anyone used this before?  I always used Red Star so I don't know, but I guess it doesn't hurt to try.
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on February 08, 2012, 01:03:30 PM
I know I haven't been here in awhile but i hate it when life gets in the way!  Anyways, tried another "mack's clone" this past weekend and the same thing happened, dough had hardly any rise to it.  I checked the yeast and it says it expires aug of 2013; it is kept in the fridge at 39.  Took some out and had it sit in the cup for about 30 min then added water and got very little foam so I am guessing that the yeast is bad.  On my way to sam's to pick up pork butts for my kielbasi so I'll pick up the Fleishmann's IDY while there.  Just wondering, Has anyone used this before?  I always used Red Star so I don't know, but I guess it doesn't hurt to try.
tom

Tom,

I donít know why your Mackís clone dough didnít rise.  Usually IDY lasts for a long while when kept in the fridge.  I donít add IDY to the water (I add mine to the flour), but guess other members add IDY to water.  I have added ADY and fresh cake yeast to the water part of the formula and left them sit for a little until I thought they might be activated.  I havenít seen foam though. 

Maybe some other members might have better suggestions for you to try.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on February 09, 2012, 03:52:10 PM
Wife called at lunch and said we are going to an "italian wine class for dummies" tonight, so I thought why not have pizza before we go!  Made the dough and placed it in the sunroom and bam it worked!
got a nice rise to it (just now remembered to take pics) so I have a ball of fresh mozz, some campari tomatoes, garlic, going to use the eggplant i mentioned in another post, and will carmelize some onions (no ricotta, didn't have time to make some) and we will see how it turns out.  I am using the mack's clone dough but of course the toppings are way out of line for mack's.  let you know how it turns out.
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on February 09, 2012, 04:54:07 PM
Wife called at lunch and said we are going to an "italian wine class for dummies" tonight, so I thought why not have pizza before we go!  Made the dough and placed it in the sunroom and bam it worked!
got a nice rise to it (just now remembered to take pics) so I have a ball of fresh mozz, some campari tomatoes, garlic, going to use the eggplant i mentioned in another post, and will carmelize some onions (no ricotta, didn't have time to make some) and we will see how it turns out.  I am using the mack's clone dough but of course the toppings are way out of line for mack's.  let you know how it turns out.
tom

Tom,

Sounds like fun going to a ďItalian wine class for dummies!Ē  I sure doní t know anything about wine, but do like wine. 

Glad to hear your Mackís clone dough is fermenting well this time.  :) Your dressings sound great.  If you remember post some pictures and tell us how your dough tasted and how it stretched out.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on February 20, 2012, 10:26:24 AM
This is it....a little late in posting though.  The dough rose nicely and then I added carmelized onions, roasted eggplant, campari tomatoes, fresh mozz and fresh shredded parm.  Had to load it in the oven with a pan because the wooden peel split  :(  Drizzled evoo afterwards. Turned out great and so were the italian wines after the pizza.
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on February 20, 2012, 10:35:43 AM
This is it....a little late in posting though.  The dough rose nicely and then I added carmelized onions, roasted eggplant, campari tomatoes, fresh mozz and fresh shredded parm.  Had to load it in the oven with a pan because the wooden peel split  :(  Drizzled evoo afterwards. Turned out great and so were the italian wines after the pizza.
tom

Tom,

Your dough balls and pizza looked delicious!  ;D I like your choice of dressings. What formulation did you use for your dough? If you can could you explain your mixing method and fermentation time if other members are interested in producing your results?  Your wines sound great too!  Sorry to hear about your wooden peel splitting.  :(

Thanks!

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on February 22, 2012, 10:17:00 AM
Norma,
I used your "mack's clone" dough recipe and I had it sit in my sunroom for 5 hours.  I think it should have risen more so I tossed the yeast and opened a new package.  Hopefully next time I'll get a better rise.  The formula was the one you printed in the forums which I had followed.  The crust was a little thinner but nothing was left so there were no complaints.  Thanks again for posting it!  Now once I get everything the way it is supposed to be I can save the forty dollars or so  it costs to drive to wildwood and get my "fix" at home!   ;D
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on February 22, 2012, 12:10:13 PM
Norma,
I used your "mack's clone" dough recipe and I had it sit in my sunroom for 5 hours.  I think it should have risen more so I tossed the yeast and opened a new package.  Hopefully next time I'll get a better rise.  The formula was the one you printed in the forums which I had followed.  The crust was a little thinner but nothing was left so there were no complaints.  Thanks again for posting it!  Now once I get everything the way it is supposed to be I can save the forty dollars or so  it costs to drive to wildwood and get my "fix" at home!   ;D
tom

Tom,

Thanks for telling me what formulation you used for a Mackís clone.  I donít know if you saw on the Boardwalk thread or not, but I had good results with using Peterís formulation for a Mackís pizza clone.  I donít know if you saw either, but I had used extra sharp Cracker Barrel white cheddar in my last attempt.  I thought the extra sharp Cracker Barrel white cheddar had a taste almost like Mackís. 

It would be nice if you could make your own Mackís clone at home.  It would save money, especially since gas prices are rising so much.  ;D

Good luck on your next attempt!  ;D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 02:32:14 PM
My daughter was going to the Philadelphia airport today, so she said she would also take me to Bova Foods. I purchased a 42.90 lb. block of the Nasonville cheddar (more on that below), in addition to other items.  I looked around for the Gangi sauce and didnít see any.  I asked the one young gentleman where the Gangi sauce was.  He said they stopped carrying it since it wasnít a popular item.  :o I asked him if Bova didnít carry any of the Gangi sauce in the warehouse either, for wholesale customers, and he said no they stopped carrying any kinds of the Gangi sauce.  I told the young gentleman I had purchased the Gangi thick paste sauce at Bova before.  He then said he would go look in the warehouse to see if maybe any cans out of a whole box might be left.  What he bought out was one can of Gangi Supreme Extra Heavy Concentrate tomato puree.  I asked him how much the can was and he discounted it for me.  I just hope that when another Mackís pizza is tried the sauce will taste okay.  :-D

I didnít open the block of cheddar and place it into smaller plastic bags, but will soon.  I donít know how I can go about testing the cheddar to see if it might taste anything like it does when baked on a pizza.

After calling a few distributors, I now think the cheese that Mackís might use is Nasonville cheedar, but wonít be sure until I use some to bake on a pizza.  The block of cheddar doesn't have any marking on it that it is Nasonville.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 02:32:59 PM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 05:15:26 PM
A few more pictures of the markings on the box of Nasonville mild white cheddar and also pictures of how the cheddar cheese was wrapped.  There was some kind of stiff edging all around the cheddar block.  I had a hard time cutting the cheddar because it was so soft and creamy.  The taste of the Nasonville mild white cheddar is much different than any other cheddar I have tasted before.  It is even creamier than any mozzarellas I have purchased before and does have a little tang, but does taste a lot like a good mozzarella, without much of a cheddar taste.  I am not sure from all the dates on the box and inside the box when the cheese was produced.

This cheddar had no comparisons with the other block of cheddar I had purchased from my distributor.  The block I purchased from my distributor was much drier and didnít have much of a taste and it even wanted to crumble.

The one picture is of how much room some of the cheddar took up in my freezer.

The big block of cheddar sure was heavy!   :-D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 05:16:33 PM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 05:17:42 PM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 05:20:27 PM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 09:47:51 PM
I didnít bake any of the block of cheese I purchased today, but wanted to post that after slicing and hacking at the block my hands smelt exactly like outside of Mackís and also how my hands smell after eating a slice of Mackís pizza.  :P If this darn cheedar isnít the right one, I might have to curse. >:D

I might take some sauce and some of the cheddar and try to bake it on some homemade bread later.  Maybe that will tell me more.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 10:57:02 PM
After I last posted, I did take a piece of homemade bread and got some nondescript tomato sauce out to try.  I used Red Pack Tomato Puree with a little added salt, oregano and pepper.  I grated enough of the cheddar to see how it melted and also to taste it plain baked on the slice of the bread.  The bread pizza was bake at 500 degrees F in my toaster oven.  The cheese melted very well and although I am not exactly sure, it was buttery like Mackís cheese and did have a taste almost like Mackís pizza.  Some of the extra cheddar on the bread pizza was taken off with a spoon to taste.  A better test will be with the Gangi and a real pizza crust.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 19, 2012, 10:57:43 PM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: scott123 on May 19, 2012, 11:43:15 PM
Norma, cheese melts/tastes differently when it gets heat only from above vs. heat from below AND above.  It might seem like a piece of bread is a good substitute for a pizza skin for testing melted cheese, but it's really not.  Cooked bread has most of the water driven off.  Without the water, the bread becomes an excellent insulator, so the cheese is only getting heat from above. With raw dough, you have heat from below converting the water into steam, which, in turn rises, melting/bubbling the cheese from below.  This is why parbaked crusts never melt the cheese well.  It's also why reheated slices tend not to bubble the cheese any further.

Without the heat from below cheese doesn't bubble or cook all the way through. It doesn't give off all it's fat nor does all the flavor come out of it.

In other words, once you get this cheese on a pizza, it will taste very differently than your bread test.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 20, 2012, 07:25:58 AM
Norma, cheese melts/tastes differently when it gets heat only from above vs. heat from below AND above.  It might seem like a piece of bread is a good substitute for a pizza skin for testing melted cheese, but it's really not.  Cooked bread has most of the water driven off.  Without the water, the bread becomes an excellent insulator, so the cheese is only getting heat from above. With raw dough, you have heat from below converting the water into steam, which, in turn rises, melting/bubbling the cheese from below.  This is why parbaked crusts never melt the cheese well.  It's also why reheated slices tend not to bubble the cheese any further.

Without the heat from below cheese doesn't bubble or cook all the way through. It doesn't give off all it's fat nor does all the flavor come out of it.

In other words, once you get this cheese on a pizza, it will taste very differently than your bread test.

Scott,

I understand how cheese melts and tastes differently when it baked on a slice of bread like I did.  I was just anxious to try the cheese on something to see how it would melt and if that buttery flavor was there.  :P I could have gotten a frozen dough ball out of my freezer and made a real pizza, but didnít want to go though that without trying the Gangi sauce.  When tasting a slice of a real Mackís pizza, it canít really be told that the cheddar isnít mozzarella.  I always thought, since I was a child, that Mackís just used a different mozzarella to make their pizzas taste unique, but found out while working on the boardwalk thread that all cheddar is used.

The real taste of the cheddar on a pie wonít be known until I make a pizza. 

Thanks for explaining to anyone that doesnít know how cheese melts differently on bread or parbaked crusts, so they know I really didnít do an accurate test.  :)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 20, 2012, 07:29:31 AM
In case anyone is interested in knowing if the Nasonville cheddar I purchased from the distributor is anything like the cheese that can be ordered online at Nasonville Cheese,  http://www.nasonvilledairy.com/  I really donít know yet, but did email Nasonville at their contact http://www.nasonvilledairy.com/index.php/contact-us and also at Nasonville on the Wisconsin Dairy Plant Directory at http://datcp.wi.gov/uploads/food/pdf/dairyplantdirectory2011-2012.pdf   The picture I posted of the number plant code 55-1499 does match with that code for Nasonville, near the bottom of the above pdf.  If anyone is interested in this kind of stuff in the 3rd section it is useful when tracing the origin of a cheese or dairy product.  With 470 diary plants operating in the State of Wisconsin all are first designated with a prefix of 55.  It gives each plant number, legal name, city and county.  The other email contact is listed somewhere on the pdf.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 24, 2012, 05:45:27 PM
For anyone that might be interested what the man said to me when he gave me a call back late this afternoon from Nasonville, this is what he said.  I first told him I really liked the 42.90 lb. block of cheddar cheese I purchased for the first time and did like how it melted and had the buttery taste, but said I would have liked a little more tang when the cheddar was baked on a pizza.  He told me if I wanted a little more tang then what I wanted was the same cheddar with Asiago added.  He said that is their most popular cheddar for pizzas and many pizza businesses in NY and NJ do use that cheese on their pizzas.  He said the added Asiago gives the cheddar the nice tang.  I also asked him what date my cheddar block was made and told him there were 3 dates on the box I purchased.  He said the white tag was when the cheddar was made, which was with the plant number on and was dated 3/08/2012.  I asked him if my cheddar was aged long enough and he said actually it was a little older than he would have liked.  I told him it was purchased at Bova Foods, Inc. and he said he would talk to Sal about my cheddar being older than he would have liked.  I also asked him if Bova Foods, Inc. does sell the kind of cheddar with the Asiago added and he said no, but would have a sample shipped there for me.  I told him I live quite a distance from Bova and my usual distributor Hometown Provisions, Inc. doesnít sell the Nasonville brand of cheddar.  He then said he would arrange with the girls to have some samples sent to my home.  I said I would talk to my distributor about carrying the Nasonville brand of cheddar with the added Asiago.  I then asked him if there is any cheese that they sell online that would be close to the kind of cheddar with Asiago, because some of my customers buy dough balls and want a good cheese to make pizzas at home.  He said the Pizza Cheese is the same. http://www.nasonvilledairy.com/shop/index.php?route=product/product&path=50&product_id=63  Whether that is so or not, I guess we will soon find out, because my friend in Trenton also ordered some.  After I get my sample I also will purchase some to compare it.  My friend did call Nasonville and talked to Brenda and she said the Pizza Cheese is the same product as is sold in 42.90 blocks.  The man told me that when he is at the Pizza Convention each year in Las Vegas, the cheddar with the Asiago added is the most popular cheese they sell to pizzerias.  He also said most Asiago cheeses arenít as creamy and smooth as Nasonvilleís Asiago cheese.  I know I did purchase a 5 lb. block of Asiago cheese one time from my distributor and blended it with the mozzarellas and did really like it, but the Asiago cheese was more expensive than the mozzarellas, so I didnít purchase any after the one time.  I can imagine that the Asiago does give the Nasionville cheddar a nice tang when it is baked on a pizza. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Bob1 on May 24, 2012, 07:38:43 PM
Wow Norma, you are really something with the legwork.  I appreciate your post.  I am currently using a 50/50 blend of various Mozz with Grande diced cheddar blend.  If you like this and ever buy the Asiago blend I would love to buy 5 or 10lbs if you do not mind.

Thanks,

Bob
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 24, 2012, 08:10:58 PM
Wow Norma, you are really something with the legwork.  I appreciate your post.  I am currently using a 50/50 blend of various Mozz with Grande diced cheddar blend.  If you like this and ever buy the Asiago blend I would love to buy 5 or 10lbs if you do not mind.

Thanks,

Bob

Bob,

The cheddar hunt has been going on for over two years and I am not sure if it is done.  Until I try the Nasonville cheddar Asiago blend, or other members that are familiar with Mackís or Manco and Manco pizzas try the Nasonville Pizza Blend cheese from Nasonvilleís website, then we will know if the cheddar blend is right.  It would be nice if this is the right cheese blend because then other members could purchase the cheddar Asiago blend (Pizza Cheese) if they want to try a Mackís or Manco and Manco pizza. 

Right now I canít purchase any big block of the Nasonville cheddar Asiago blend either.  I am going to try and convince my distributor to carry it if it is the right cheese.  After I am finished with the big block of the Nasonville cheddar I have now, if I can purchase the cheddar Asiago blend you sure can have some.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Bob1 on May 25, 2012, 07:00:24 AM
Thanks Norma, For now I will try to find the pizza blend locally.  I called Wegmans because of the variety they carry, but they never heard of it.  I would hope someone local would have it. 

After you started the M&M thread I tried it for the first time last year.  My wife really liked it.  I liked the crust and the cheese but was not to thrilled with sauce.  It was good but not killer for me.  For my taste the spices were too much of a contrast, but I guess it could have been the pies they were making that day.  I prefer a smooth spice that is more rounded.  It is hard to explain.  Next time I am in the area I will get another M&M and try to pay more attention to the cheese.  If it helps I tried to get some Grande Cheddar blend from Bova but they said they only order it special for one customer and it was due in on mid April.  I did not want to wait so I got a case from Stefano in NJ.  You may want to try it mixed with some mozz.  I do not know if it is the mix but it is good.  I have a spare 5lb original bag in the freezer.  If you want I can come up to the market next week and I can swap you for 5lbs of the Nasonville.  I guess the holiday probably messes up the market.  If so maybe in two weeks.

On a side note, when you are trying to clone a complex sauce try getting some straight and freezing it.  When frozen you can pick up different flavors as it warms up. 

Thanks,

Bob
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 25, 2012, 07:29:06 AM
Thanks Norma, For now I will try to find the pizza blend locally.  I called Wegmans because of the variety they carry, but they never heard of it.  I would hope someone local would have it. 

After you started the M&M thread I tried it for the first time last year.  My wife really liked it.  I liked the crust and the cheese but was not to thrilled with sauce.  It was good but not killer for me.  For my taste the spices were too much of a contrast, but I guess it could have been the pies they were making that day.  I prefer a smooth spice that is more rounded.  It is hard to explain.  Next time I am in the area I will get another M&M and try to pay more attention to the cheese.  If it helps I tried to get some Grande Cheddar blend from Bova but they said they only order it special for one customer and it was due in on mid April.  I did not want to wait so I got a case from Stefano in NJ.  You may want to try it mixed with some mozz.  I do not know if it is the mix but it is good.  I have a spare 5lb original bag in the freezer.  If you want I can come up to the market next week and I can swap you for 5lbs of the Nasonville.  I guess the holiday probably messes up the market.  If so maybe in two weeks.

On a side note, when you are trying to clone a complex sauce try getting some straight and freezing it.  When frozen you can pick up different flavors as it warms up. 

Thanks,

Bob

Bob,

I guess you could blend some Asiago with white cheddar to see what happens.  I still am not sure the Nasonville cheddar with Asiago is the right kind of cheese that is used on the boardwalk thread. 

Did you try a real pizza from Manco and Manco?  I know the sauce is different, but for me I like how it blends with the cheese.  Everyone has their own different tastes though in sauces and cheeses.  If you want we could swap your Grande Cheddar for some of the Nasonville cheddar.  Let me know if you are coming to market, so I could bring extra along.  Holidays donít usually mess up market, but if the weekend is nice not as many customers will be there.  Most of the time they have spent their money on something else.  I will be at market most of the day Tuesday, but do have to skip out for a little to feed the dogs and let them out.  My daughter is going on a trip until next Tuesday night, so at some point I have to leave market and let the dogs out. 

Thanks for the tip on trying to clone sauces and what methods to use.  :)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Bob1 on May 25, 2012, 07:52:38 AM
Norma,
Not quite sure I know what you mean by a real Mack and Manco.  I went to the one at Ocean City on the North end of the boardwalk.  I had a slice there and got two pies to go.  My usual MO for trying a place.  I like to see how they hold up in the fridge and the freezer. 

Tuesday sounds good.  Let me know what time is good.  I may have an appointment in Philly early but I could be there around noon.

Thanks,

Bob
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 25, 2012, 08:15:59 AM
Norma,
Not quite sure I know what you mean by a real Mack and Manco.  I went to the one at Ocean City on the North end of the boardwalk.  I had a slice there and got two pies to go.  My usual MO for trying a place.  I like to see how they hold up in the fridge and the freezer. 

Tuesday sounds good.  Let me know what time is good.  I may have an appointment in Philly early but I could be there around noon.

Thanks,

Bob

Bob,

Sorry, I didnít know that you went to Ocean City to try Manco and Manco pizzas. 

Tuesday around noon is also good with me.  I probably wonít leave market to take care of the dogs until about 3:00 pm.  Steve will be at market too, so you also can talk to him.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Bob1 on May 25, 2012, 08:31:56 AM
Sounds good.  I will bring some frozen samples of places I have tried that are unique.  We can have a reheat party.  It will be nice to meet Steve.

Thanks,

Bob
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 25, 2012, 09:10:02 AM
Sounds good.  I will bring some frozen samples of places I have tried that are unique.  We can have a reheat party.  It will be nice to meet Steve.

Thanks,

Bob

Bob,

Sounds good to me too.  :) I might be doing some experimental pizzas while you are at market too, all depending how what is going on.  I think another member might be coming around 12:00 pm too. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 31, 2012, 10:31:03 AM
Bob1 had brought some Grande Brand Italian Blends (Cheddar Blend) to market Tuesday, as I posted about at  http://www.pizzamaking.com/forum/index.php/topic,19389.0.html   I just took a smaller Lehmann dough ball and oiled a steel pan and used grated Nasonville cheddar with some grated Asiago cheese (at a blend of about 2 to 1) for one side of the pizza and Bobís Cheddar Blend for the other side of the pie.  The side with the little bits of pepperoni was the side that had Bobís Cheddar Blend.  While Bobís Cheddar blend and the Nasonville cheddar blend with Asiago both tasted good baked on the pie, but the taste wasnít anything like Mackís pizza.  I know this wasnít really a good test because it wasnít a regular NY style pizza.  We did use Gangi sauce also for the sauce.  Of course, the cheese wasnít put on in layers either.  Both pictures with the slices of pies are Bobís Cheddar cheese blend in the front of the picture.  Bobís Grande Cheddar blend is very good baked on a pie.

Somehow the dough in the steel pan must have ballooned some and the bottom didnít brown evenly.  I remember this happening with one of Steveís pies in a steel pan too. 

Norma   
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 31, 2012, 10:32:39 AM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on May 31, 2012, 10:34:26 AM
Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on June 03, 2012, 11:57:15 AM
This post is just to report that my friend in Trenton, NJ did call me and did purchase and try the Pizza Cheese from Nasonville and said it doesnít taste like Mackís or Manco and Manco when it was baked on a pizza.  He also said the Pizza Cheese did melt very well and did taste good on the pizza, but it wasnít like the cheese we are searching for.  My friend from Trenton, NJ is coming to market this Tuesday and I am going to make another attempt on a Mackís pie Tuesday.  My friend told me he thinks the Great Lakes sharp cheddar in combination with a good mozzarella does taste almost like a Mackís pizza in the cheese.  He is going to bring me some of the Great Lakes sharp cheddar to try.  I canít find any Great Lakes sharp cheddar in my area, but he purchases his at a Shop Rite in NJ.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 16, 2012, 10:51:18 AM
Any updates since the last post?

Have you tried Brick yet?

Have you tried any varieties from Empire or Great Lakes? I find them locally here at some corner markets as well as Price-Rite. I think they may be related and Empire I believe is in Cuba, NY (southwest NY, not far from the PA border.)
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 16, 2012, 01:29:26 PM
Any updates since the last post?

Have you tried Brick yet?

Have you tried any varieties from Empire or Great Lakes? I find them locally here at some corner markets as well as Price-Rite. I think they may be related and Empire I believe is in Cuba, NY (southwest NY, not far from the PA border.)

Mark,

Not really any updates from my last post.  I have some Great Lakes and also did try some Great Lakes.  Did you ever taste a Mackís or Manco and Manco pizza?  I have tried so many kinds of cheddars and donít know what direction I will go in the next attempt.  Purchasing all those cheese can get fairly expensive.  If you ever tasted Mackís or Manco and Manco, maybe you could try some of the cheeses you mentioned.

I had called Nasonville different times and left voice mails, but no one ever gets back to me anymore.  I think I am finished in trying to call them.

Trying to duplicate a pizza you have no real information about can be very challenging.  If there were some kind of Nutrition Facts, or other information it would help more.  Mackís or Manco an Manco have no Nutrition Facts.  I could try many cheeses and still not find the right one.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on August 16, 2012, 04:14:01 PM
Norma,
I will be heading to wildwood this weekend and i'll try again and see if i can get some type of answer from someone at Mack's.  Wish I was younger and better looking then I might be able to get an answer from one of the young girls that waitress there.  Unfortunately I came up a dollar short and a day (more like years) late......but i'll try anyway   :D
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 16, 2012, 04:18:17 PM
Mark,

Not really any updates from my last post.  I have some Great Lakes and also did try some Great Lakes.  Did you ever taste a Mackís or Manco and Manco pizza?  I have tried so many kinds of cheddars and donít know what direction I will go in the next attempt.  Purchasing all those cheese can get fairly expensive.  If you ever tasted Mackís or Manco and Manco, maybe you could try some of the cheeses you mentioned.

I had called Nasonville different times and left voice mails, but no one ever gets back to me anymore.  I think I am finished in trying to call them.

Trying to duplicate a pizza you have no real information about can be very challenging.  If there were some kind of Nutrition Facts, or other information it would help more.  Mackís or Manco an Manco have no Nutrition Facts.  I could try many cheeses and still not find the right one.

Norma

Norma, sorry, I've never been to NJ nor tried Mack's or M&M's pizzas but have been following your thread pretty closely but may have missed something since this thread got torn out of the NJ Boarkwalk Pizza thread of yours.. I'm still trying to find the Old Forge pizza's cheese (Brick? White cheddar? Many of the OF places are not American cheese like some here say.)

I think my local corner market had Empire in 5lb blocks for $15 last year but don't remember which kinds though.

I don't recall--I was wondering if you have ever tried Brick cheese on your Mack's clone yet (not the shape but the actual type name...) I bought some before from Rossi's Supermarket in Old Forge, Pa. I don't know if it is a cheddar, it uses a process most other cheeses don't use. Some say it's the "secret" cheese of pizza places in the northeast.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 16, 2012, 04:30:42 PM
Norma,
I will be heading to wildwood this weekend and i'll try again and see if i can get some type of answer from someone at Mack's.  Wish I was younger and better looking then I might be able to get an answer from one of the young girls that waitress there.  Unfortunately I came up a dollar short and a day (more like years) late......but i'll try anyway   :D
tom

Tom,

Good to hear you will be heading to Wildwood this weekend to eat some Mackís pizza.  I had tried to purchase a dough ball, but no one would sell me one.  I really donít think MackĎs would do this, but maybe they could give you a little sauce and a little cheese to add to your pizza.  If you could taste them without them being baked that would be helpful.  Also if you can, could you watch and see how thick or thin that sauce looks coming out of the hose?  I had thought it was a lot thicker, but now believe it is a lot thinner from my visit to Papa Dinoís.  I donít really think the young waitresses know what ingredients Mackís really uses.  They are probably just summer workers, but if you can ask about the cheese it might be helpful

Donít worry about being better looking or younger.  I am not better looking and I am also older.

Have fun while you are at the shore and also eating Mackís pizza!  ;D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 16, 2012, 04:34:01 PM
Norma, sorry, I've never been to NJ nor tried Mack's or M&M's pizzas but have been following your thread pretty closely but may have missed something since this thread got torn out of the NJ Boarkwalk Pizza thread of yours.. I'm still trying to find the Old Forge pizza's cheese (Brick? White cheddar? Many of the OF places are not American cheese like some here say.)

I think my local corner market had Empire in 5lb blocks for $15 last year but don't remember which kinds though.

I don't recall--I was wondering if you have ever tried Brick cheese on your Mack's clone yet (not the shape but the actual type name...) I bought some before from Rossi's Supermarket in Old Forge, Pa. I don't know if it is a cheddar, it uses a process most other cheeses don't use. Some say it's the "secret" cheese of pizza places in the northeast.

Mark,

I really don't know what brands brick cheeses are.  I never really researched them.  I have to ask at my local supermarket and from my distrututor about brick cheeses.  It could be the secret cheese of some pizzerias.  I really don't know.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 18, 2012, 05:22:07 PM
This post is just to say I didnít find any brick cheeses in my area to try on a MackĎs pizza.  I checked a few supermarkets, called my local Country Store and also called my distributor.  I had no luck.  My distributor said they donít carry any brick cheese, because pizzerias in our area of Pa. donít use brick cheese on pizzas.  My distributor said maybe they could get me a 5 lb. block from a specialty cheese company they deal with, but it would be really expensive.  I sure donít want to go to that expense just to try brick cheese on a MackĎs attempt.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 18, 2012, 07:23:04 PM
Norma, you can buy Brick Cheese as little as 8 ounces at a time from here, they sell from Amish farms in Ohio:

http://www.simplycheese.net/index.php?main_page=index&cPath=5

Or you can buy 1lb/2.5lb/5lb pieces from its "inventor" here in different "strengths" such as mild, half aged & aged, the longer the tangier/more pungent:

http://www.widmerscheese.com/products/Vac-Pack-Mild-Specialty-Brick-1-lb.html

I think Gerrity's, Rossi's and Save-Rite (or is it Shop-Rite?) also have it, not sure the mfr.

And here's a distributor in Pittsburgh that carries Eddie's Brick Cheese in 6lb blocks for $20:

http://www.mandifoods.com/shop/item.aspx?itemid=141

As of right now, what type of cheese(s) do you think is on Mack's and why?





Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 18, 2012, 08:13:22 PM
Norma, you can buy Brick Cheese as little as 8 ounces at a time from here, they sell from Amish farms in Ohio:

http://www.simplycheese.net/index.php?main_page=index&cPath=5

Or you can buy 1lb/2.5lb/5lb pieces from its "inventor" here in different "strengths" such as mild, half aged & aged, the longer the tangier/more pungent:

http://www.widmerscheese.com/products/Vac-Pack-Mild-Specialty-Brick-1-lb.html

I think Gerrity's, Rossi's and Save-Rite (or is it Shop-Rite?) also have it, not sure the mfr.

And here's a distributor in Pittsburgh that carries Eddie's Brick Cheese in 6lb blocks for $20:

http://www.mandifoods.com/shop/item.aspx?itemid=141

As of right now, what type of cheese(s) do you think is on Mack's and why?








Mark,

Thanks for the links about different Brick Cheeses.  I have looked at some of them, but not all.  I donít have the supermarkets in my area that you mentioned.  One of the problems of trying Brick Cheese on a Mackís pizza is that the Brick Cheeses comes in different strengths.  I would have no idea of which one to try and what kind of cheese to blend the Brick cheese with. 

I really have no idea of what cheese Mackís now uses.  I would think it would be some kind of cheddar, or cheddar mixed with another cheese, but I have no way of knowing that information.  I thought at one point I did have the brand of cheddar Mackís uses (from a source I can not disclose), but when I tried it, it wasnít the right cheddar either.  Each cheddar I have tried when baked on a pizza changes the flavor profile.  I donít even have the dough nailed down right and am not sure what directions to go with that either.  I canít get the real Gangi sauce Mackís uses anymore either, so that complicates things even more, when I am trying to get the right crust, sauce and cheese, or cheeses.  The Gangi sauce I purchased at Bova the last time was Gangi, but not the exact kind.  Bova stopped carrying the Gangi sauce that Mackís uses.

This is only my opinion, but I think Mackís uses the same cheese, or cheeses that it did since the beginning of making their pizzas.  I havenít noticed any change in their pizzas with regards to the taste of their cheese and sauce and I have been eating their pizzas for over 50 years.  The crust can vary at times though.

Norma     
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 18, 2012, 08:31:19 PM
So you think it's a cheddar or a cheddar plus something else? If so, which cheddars have you tried that you can rule out or rule closest for that matter?

As for the Brick, I may order mild and half aged. The half aged should give a good starting point--mild is mild & buttery and fully aged is on the other end of the spectrum, closer to limburger. Or I may just order the $20 loaf or a couple pounds from the Amish place.

Have you ever tried calling any distributors in NJ or that service the wildwood area and ask to see their product catalog/list? You can always say you are thinking of opening up a new place in NJ. Or try to procure a phone book from out there, or search online...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 18, 2012, 09:21:01 PM
So you think it's a cheddar or a cheddar plus something else? If so, which cheddars have you tried that you can rule out or rule closest for that matter?

As for the Brick, I may order mild and half aged. The half aged should give a good starting point--mild is mild & buttery and fully aged is on the other end of the spectrum, closer to limburger. Or I may just order the $20 loaf or a couple pounds from the Amish place.

Have you ever tried calling any distributors in NJ or that service the wildwood area and ask to see their product catalog/list? You can always say you are thinking of opening up a new place in NJ. Or try to procure a phone book from out there, or search online...

Mark,

I am at the point that I really donít know if Mackís is using all cheddar or mixing other cheeses.  It gets frustrating after awhile, at least for me. It could be that Mackís is using Brick cheese, but I sure donít know.  I couldnít even list all the cheddars I tried so far.  You can if you want to, go on the boardwalk thread and just put cheddar in the search box on that thread.  The search engine on this forum should come up where anytime cheddar was mentioned.  This is just my opinion and maybe Peteís, but Mackís cheese and Papa Dinoís taste the same.  I was at Papa Dinoís (in Lancaster, Pa.) in the past few weeks and now am trying to figure out what kind of cheddar they use. 

I wish you luck if you try different Brick cheeses.   :)

I did try calling different distributors in the area around the boardwalks in NJ and even told them I had planned on opening a pizza business near the shore and asked about different cheddars.  That method just took too long and since I donít know who really is Mackís distributor, or distributors I gave up on that.  There are too many distributors.  Even trying to figure out who Papa Dinoís distributor might be in my area is hard.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 18, 2012, 10:35:46 PM
Instead of talking on the phone, I would just ask for a complete list of products, or cheeses if they only supply the cheese, either by mail, fax or website address, from multiple distributors. (When I built computers, I would fax HUNDREDS of Silicon Valley distributors between 11pm-7am at the cheapest phone rates back then for current prices via computer without ever talking to anyone! Same thing when I built a race car, asking for parts at mfr cost in exchange for "wearing" their decals on race night.) Then you can look the lists over and rule out certain types, brands, and varieties at your own pace. You can even draw up geographic similarities and common varieties, even if they weren't on your radar screen.

Then narrow down the distrubutors and ask what their most popular top 5 or most sold arel most popular and most sold are not necessarily the same. Then ask if there are any accounts that have proprietary blends, see if distributors will admit it, and if so ask if they can say either who has them, or what they are made of without getting into blend % details, i.e. white cheddar & mozz, but no % #s.

Doing the questioning by e-mail insulates you from any personal info or fear of saying the wrong things immediately, or showing emotions.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 18, 2012, 11:09:45 PM
Instead of talking on the phone, I would just ask for a complete list of products, or cheeses if they only supply the cheese, either by mail, fax or website address, from multiple distributors. (When I built computers, I would fax HUNDREDS of Silicon Valley distributors between 11pm-7am at the cheapest phone rates back then for current prices via computer without ever talking to anyone! Same thing when I built a race car, asking for parts at mfr cost in exchange for "wearing" their decals on race night.) Then you can look the lists over and rule out certain types, brands, and varieties at your own pace. You can even draw up geographic similarities and common varieties, even if they weren't on your radar screen.

Then narrow down the distrubutors and ask what their most popular top 5 or most sold arel most popular and most sold are not necessarily the same. Then ask if there are any accounts that have proprietary blends, see if distributors will admit it, and if so ask if they can say either who has them, or what they are made of without getting into blend % details, i.e. white cheddar & mozz, but no % #s.

Doing the questioning by e-mail insulates you from any personal info or fear of saying the wrong things immediately, or showing emotions.

Mark,

Thanks for your ideas of asking for a complete list of products by mail or fax.  For one thing I donít have a fax machine that works and for another thing many distributors want to you to talk to a salesperson.  At least that is what I found so far.  Some distributors have their products listed on their websites in pdf. documents. Some donít.  Many pizzerias wouldn't want distributors to give out any information about what goes into their pizzas.  I can understand why that is. 

All of this takes a lot of time.

Like I said in an earlier post, all this is starting to get frustrating to me in trying to make the best MackĎs attempt I can.  Even if I would find exactly what cheese or cheeses Mackís uses on their pizzas, my crust and sauce arenít right now.  With one variable such as the sauce, it can throw the whole flavor profile off.  My long term goal was to make a Mackís attempt that home pizza makers can make.  If they have to purchase cheeses, sauces, or sometimes flours, from distributors, most of them couldnít do that.  To try and make the best Mackís attempt for professionals to just copy and then start their own pizza businesses is also useless in my opinion.  Mackís has gained a reputation with their pizzas and for just anyone to come to the forum and copy it isnít the best thing either, at least in my opinion.   If I happen to hit on something that works, on one of my attempts, I will post about it.  I would still like to be able to make a decent Mackís clone for home pizza makers with ingredients they might be able to find.  I know that sounds like a tall task, but is still my long term goal.  If I canít ever make a exact Mackís clone pizza, that is okay with me too.

Norma   
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 19, 2012, 12:07:31 AM
On this thread on: June 03, 2012, 11:57:15 AM you said your friend in Trenton was bringing you Great Lakes Sharp Cheddar and that he felt that plus mozz tasted like Mack's. Did you get the Great Lakes and mix it with mozz and how close was that for you? I think they sell that at Price-Rite here. That was the last post about cheddar you made HERE, in the cheese thread. Have you changed cheese since June 3rd? I still scratch my head wondering why this thread was removed from the NJ Boardwalk Pizza thread; I think I was talking that OF pizza, 1 state over from NJ, was reported by some to be using Brick cheese, and that there may be a connection, and that all got removed anyway I think!

Rereading your post, am I interpreting you are worried that a pro will copy your results and open a shop that tastes just like Mack's, but you DO want a home pizza maker to be able to make a Mack's clone? I'm a home pizza maker and I don't even think I can buy the same flour you are using, nor the sauce! I hope you don't get cold feet about the Mack's clone...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 19, 2012, 08:32:50 AM
On this thread on: June 03, 2012, 11:57:15 AM you said your friend in Trenton was bringing you Great Lakes Sharp Cheddar and that he felt that plus mozz tasted like Mack's. Did you get the Great Lakes and mix it with mozz and how close was that for you? I think they sell that at Price-Rite here. That was the last post about cheddar you made HERE, in the cheese thread. Have you changed cheese since June 3rd? I still scratch my head wondering why this thread was removed from the NJ Boardwalk Pizza thread; I think I was talking that OF pizza, 1 state over from NJ, was reported by some to be using Brick cheese, and that there may be a connection, and that all got removed anyway I think!

Rereading your post, am I interpreting you are worried that a pro will copy your results and open a shop that tastes just like Mack's, but you DO want a home pizza maker to be able to make a Mack's clone? I'm a home pizza maker and I don't even think I can buy the same flour you are using, nor the sauce! I hope you don't get cold feet about the Mack's clone...

Mark,

I posted on the boardwalk thread at Reply 1128 http://www.pizzamaking.com/forum/index.php/topic,9068.msg195356.html#msg195356 about a blend of Great Lakes cheddar and the Nasonville cheddar my friend tried, but I havenít tried that blend yet.  I havenít decided if I want to try that blend for Tuesday or not.  

My daughter did purchase me Great Lakes Sharp cheddar that I posted about at Reply 1080 http://www.pizzamaking.com/forum/index.php/topic,9068.msg191222.html#msg191222 and tried it on a Mackís attempt at Reply 1098 http://www.pizzamaking.com/forum/index.php/topic,9068.msg192494.html#msg192494

Pete posted he is trying to find Brick cheese in his area (which isnít far from me) at Reply 1233 http://www.pizzamaking.com/forum/index.php/topic,9068.msg202634.html#msg202634

I think the cheese part of the Mackís postings were taken off the boardwalk thread when you posted at Reply 25 http://www.pizzamaking.com/forum/index.php/topic,13499.msg135517.html#msg135517  or shortly there after.  I really donít recall you posting about brick cheddar being one state away on the Mackís thread and it being removed.  

I know I am still posting on cheeses on the Mackís thread, but only if I try something, or find out something different about a cheese to try.  Of course, I do answer other posts from other members on the boardwalk thread if I can.  

If you havenít already, and want to find out about Papa Dinoís, (which I think might use the same cheese as Mackís) this is the thread I was posting about Papa Dinoís. http://www.pizzamaking.com/forum/index.php/topic,20093.0.html

I am not really worried about a pro copying my results, but they would have to read though all the posts on the Mackís thread and this thread if they really want to now what all is involved.  Most people come to this forum to find a recipe and everything all in one place.  If they want to try and make a Mackís pizza, (as I have done) they are going to have to do some reading.   :-D

I donít usually get cold feet, but donít know if I will be ever able to make a decent Mackís clone for anyone.  That is my long term goal though, to be able to make a decent Mackís attempt for the home pizza maker, if I can first make one with the ingredients I can purchase and then somehow use regular ingredients home pizza makers can purchase.  I donít know if you tried any of the formulations set-forth by Peter or me, but they do a make tasty pizza, even if they arenít exactly the same as a Mackís pizza.  I had tried Walmartís tomato paste (to replace the Gangi sauce) in an attempt for a Mackís pizza with added ingredients and that was pretty tasty.

If you are just posting to find out what kind of cheese Old Forge uses, then my posts to you really arenít any good. If I stumble on something that might be like Old Forge it will just happen.  I never ate an Old Forge pizza, so I have no idea how they taste.  I do make Sicilian pizzas at market though and do use cheddar and mozzarella on them.  If you are interested in seeing my Sicilian pies you can look at that board.

As I told you in my other post, just used the search box feature at the top of each thread to put search words in what you might be hunting for.  That is what I do to be able to find some posts I posted on for you.  I also see other members posts that have the same word, or words I search.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 19, 2012, 11:26:28 AM
My reply at #25 was in reply to yours at 24 when you stated "I canít comment on what other members might be thinking, but my priority isnít finding the exact cheese Mackís uses anymore...." That was after 2 years of the NJ Boarkwalk Pizza thread and counting. Two posts earlier Wizardrummer suggested,

"If I lived in the area and I had plenty of time to do this I would hang at the store and wait for a delivery truck that delivers the cheese; that is unless the people that own the pizza place go out at midnight in unmarked vans to pick up the cheese at the airport.

When the driver was finished I would ask him two questions 1) who is the salesman for this route and 2) you want to make 20 bucks? If he says yes you say "What brand of cheese does this place use?"

If the driver doesn't take the nibble maybe you could say to the salesman that you're wanting to set up an account and start and open a store; the question becomes can I buy the same cheese that this store uses?"


I know you don't live in the area.

My point about the Brick cheese then (& now) was that we both find a cheese or cheese blend eluding us yet it appears Brick may have been used as far back in PA (bordering NJ) as 50+ years ago. Yet I have never heard of it until the OF Pizza thread, or after asking in some PA supermarkets what kind of cheese they'd recommend. I think if someone is trying to hide what kind of cheese they use, it's something long forgotten, something uncommon, or it's something SOOO obvious.

I hope you succeed at finding a Mack's clone!

I will try it when you think you have a pretty close resemblance.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 19, 2012, 11:41:04 AM
My reply at #25 was in reply to yours at 24 when you stated "I canít comment on what other members might be thinking, but my priority isnít finding the exact cheese Mackís uses anymore...." That was after 2 years of the NJ Boarkwalk Pizza thread and counting. Two posts earlier Wizardrummer suggested,

"If I lived in the area and I had plenty of time to do this I would hang at the store and wait for a delivery truck that delivers the cheese; that is unless the people that own the pizza place go out at midnight in unmarked vans to pick up the cheese at the airport.

When the driver was finished I would ask him two questions 1) who is the salesman for this route and 2) you want to make 20 bucks? If he says yes you say "What brand of cheese does this place use?"

If the driver doesn't take the nibble maybe you could say to the salesman that you're wanting to set up an account and start and open a store; the question becomes can I buy the same cheese that this store uses?"


I know you don't live in the area.

My point about the Brick cheese then (& now) was that we both find a cheese or cheese blend eluding us yet it appears Brick may have been used as far back in PA (bordering NJ) as 50+ years ago. Yet I have never heard of it until the OF Pizza thread, or after asking in some PA supermarkets what kind of cheese they'd recommend. I think if someone is trying to hide what kind of cheese they use, it's something long forgotten, something uncommon, or it's something SOOO obvious.

I hope you succeed at finding a Mack's clone!

I will try it when you think you have a pretty close resemblance.

Mark,

What you might not understand is that 42 lb. blocks of cheddar just come in plain brown boxes, that only tell the code of the plant where they were produced on the box and then another code of what kind of cheese it is.  If someone even waited outside Mackís for a delivery they would not be able to tell what kind of cheese, or cheeses Mackís might be using.  Only dumpster driving might find out what cheese, or cheeses Mackís uses.  If you look on the boardwalk thread you can see the two big blocks of cheddar I did purchase and you will only see code numbers on those boxes. 

Brick might be the cheese, but I donít even know if it comes in 42 lb. blocks.  If Brick cheese is used it would have to be blended with another cheese in my opinion.  I saw at Papa Dinoís they also use big blocks of cheese on their pizzas.  My friends and I think by the taste it is cheddar.  Did you look at the Papa Dinoís thread?

I heard of brick cheese before, but never went searching about it.   You may be right about the brick cheese, but I sure donít know. 

Thanks for the best of luck with the Mackís pizza.  :)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on August 20, 2012, 10:36:44 AM
Didn't make it to wildwood this weekend....instead had a date fixing a hole in my roof  :(  Anyway, weather person says we are to have nice weather wed, thurs and fri so I am hoping to finish up some work, get the harley out and head to wildwood/Mack's to get my summer fix of mack's pizza.  I'll let you know about the cheese and sauce when I get back.
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 20, 2012, 12:09:28 PM
Didn't make it to wildwood this weekend....instead had a date fixing a hole in my roof  :(  Anyway, weather person says we are to have nice weather wed, thurs and fri so I am hoping to finish up some work, get the harley out and head to wildwood/Mack's to get my summer fix of mack's pizza.  I'll let you know about the cheese and sauce when I get back.
tom

Tom,

Sorry, to hear about your roof leak!  :(  That sounds like fun riding the Harley to Wildwood.   ;D 

Thanks for saying you will check out the cheese and sauce and let us know if you find anything out when you get back.   ;)

I wanted to ask you a question, if you don't mind me asking.  How many years have you been eating Mackís pizza?  Do you remember when they used to bake in deck ovens?  I am curious because I wonder if it is just my memories of going to Wildwood (over 50 years) when I was young and if is why I like Mackís pizza so much, or if it really is the blend of cheese and sauce Mackís uses.  I always reference Mackís pizza being my favorite, even since I have been to NYC many times in the last 15 years, and have tasted many NY style pizzas in Brooklyn and around NYC.  Do you think somehow memories play a part of what kind of pizza you really like? 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on August 20, 2012, 04:13:04 PM
Tom,

Sorry, to hear about your roof leak!  :(  That sounds like fun riding the Harley to Wildwood.   ;D 

Thanks for saying you will check out the cheese and sauce and let us know if you find anything out when you get back.   ;)

I wanted to ask you a question, if you don't mind me asking.  How many years have you been eating Mackís pizza?  Do you remember when they used to bake in deck ovens?  I am curious because I wonder if it is just my memories of going to Wildwood (over 50 years) when I was young and if is why I like Mackís pizza so much, or if it really is the blend of cheese and sauce Mackís uses.  I always reference Mackís pizza being my favorite, even since I have been to NYC many times in the last 15 years, and have tasted many NY style pizzas in Brooklyn and around NYC.  Do you think somehow memories play a part of what kind of pizza you really like? 

Norma



Started going there when I was around eight so 45 years atleast..... I remember the deck ovens were at the one on the corner of glenwood and the boardwalk.  Also I think they had deck ovens further south on the boards; towards the convention center.  As for the one that is left I remember that being the original oven.  I do remember years back that the pizza was not as oil-ly (if thats a word) but then again, atleast to me, the pizza is as good as it was back then.  As for the sauce, i do remember at one of the places there seemed to be tomatoe seeds in it, but then again that was a long time ago.  As for memories playing a part in it, i do believe they do.  It takes me back to the time when I would walk back and forth all night, stopping at Mack's as well as the Hot Spot for a sausage sandwich, then later at night my mom would say we need more pizza!  So i would walk up the ramp (we stayed at the Handy Haven on Glenwood right at the boards) pick up a few slices and we'd sit listening to the crowds and the seagulls.  And of course you cannot forget the PA Dutch Birch Beer; it was sacrilege to eat Mack's without it!  As for memories being a part of the pizza I like.... maybe.  The pizza, in my opinion is still one of the best but I do have other favorite places to eat great pizza.  But when I do have my Mack's, it does remind me of when there was no responsibilities (mom and pop were paying the bills!), when I had no worries in the world (except for if I was going to ride the golden nugget train or the roller coaster) and everyone seemed to be so happy and friendly....so i guess that is why I like it too, because it makes me smile!  Hope I didn't ramble on to much   :D
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 20, 2012, 06:05:18 PM

Started going there when I was around eight so 45 years atleast..... I remember the deck ovens were at the one on the corner of glenwood and the boardwalk.  Also I think they had deck ovens further south on the boards; towards the convention center.  As for the one that is left I remember that being the original oven.  I do remember years back that the pizza was not as oil-ly (if thats a word) but then again, atleast to me, the pizza is as good as it was back then.  As for the sauce, i do remember at one of the places there seemed to be tomatoe seeds in it, but then again that was a long time ago.  As for memories playing a part in it, i do believe they do.  It takes me back to the time when I would walk back and forth all night, stopping at Mack's as well as the Hot Spot for a sausage sandwich, then later at night my mom would say we need more pizza!  So i would walk up the ramp (we stayed at the Handy Haven on Glenwood right at the boards) pick up a few slices and we'd sit listening to the crowds and the seagulls.  And of course you cannot forget the PA Dutch Birch Beer; it was sacrilege to eat Mack's without it!  As for memories being a part of the pizza I like.... maybe.  The pizza, in my opinion is still one of the best but I do have other favorite places to eat great pizza.  But when I do have my Mack's, it does remind me of when there was no responsibilities (mom and pop were paying the bills!), when I had no worries in the world (except for if I was going to ride the golden nugget train or the roller coaster) and everyone seemed to be so happy and friendly....so i guess that is why I like it too, because it makes me smile!  Hope I didn't ramble on to much   :D
tom

Tom,

Thanks so much for your post.  I thoroughly enjoyed your detailed post.  ;D I am glad that you also think Mackís pizza is one of the best. 

I wonder what other members of the forum would think of a Mackís pizza if they had a chance to eat a hot slice. 

I thought it might just me that remembers Mackís pizza so fondly from so many years ago and still likes it today.  At least there are two of us now that have about the same memories from years ago.  I also remember the smell of Mackís from many years ago, and I still think Mackís has the same smell after all these years.  To me it is that cheese smell I think that really gets to me.  My parents always either took some my cousins (from a family of 11), or my brothers and my friends along to the shore and we always ate at Mackís.   

They still serve Pa. Dutch Birch Beer in my area and I also like it. 

I donít know if you have seen recently that Adam Kuban of Slice also likes Mackís pizza now.  Since he has tried so many pizzas, I would think he would be a good judge of if Mackís pizzas are a really good pizza or not.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 20, 2012, 07:35:22 PM
Since brick cheddar is the one cheese neither of us have tried yet, Norma, the process of elimination and just plain logic should dictate that we do.  LOL   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 20, 2012, 10:33:05 PM
Since brick cheddar is the one cheese neither of us have tried yet, Norma, the process of elimination and just plain logic should dictate that we do.  LOL   ;D

Pete,

I guess we can try brick cheese, but am still not sure if the cheese isn't some kind of other cheddar.  I will go along though.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 20, 2012, 11:19:50 PM
Pete,

I guess we can try brick cheese, but am still not sure if the cheese isn't some kind of other cheddar.  I will go along though.

Norma

I could go through the list of all the different cheeses including the various brands of standard mild, sharp, and extra-sharp cheddar I've tried on pizzas already since I was a kid, Norma, but it's much easier just to say I've never used brick.  LOL   :)

I know I've eaten it already on other pizzas but I never knew exactly what it was.   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 20, 2012, 11:21:34 PM
Wait until I get dist info from Widmer's and receive the Amish Brick cheese I ordered... if it is mild, then order the half-aged or fully-aged from Widmer's.

The Brick from the Amish place, for 3 lbs of cheese and a lb of beef sticks (like Slim Jims?) only costed $6.50 S/H and they took Paypal and are only 1-2 days delivery zone.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 20, 2012, 11:40:31 PM
Wait until I get dist info from Widmer's and receive the Amish Brick cheese I ordered... if it is mild, then order the half-aged or fully-aged from Widmer's.

The Brick from the Amish place, for 3 lbs of cheese and a lb of beef sticks (like Slim Jims?) only costed $6.50 S/H and they took Paypal and are only 1-2 days delivery zone.

I think we'd want to stick with the mild, Matermark.  Once upon a time I put aged provolone on a pizza and let me tell you what...  LOL   :)

Going back fifty or sixty years, I'm willing to bet many of these old-time pizza guys knew each other due to them serving together in World War II and Korea and were more willing to share secrets than perhaps nowadays, especially if they all had shops in different towns and didn't really compete with one another.

Sounds like a pretty good deal for that order!!!   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 21, 2012, 01:32:28 AM
Forgot to say... got an e-mail Monday evening:

Comments:
Thank you for your order! It has shipped. We hope you enjoy it.


So hope to see it Wednesday. Unfortunately my driver appears late, around 5:30-6:30pm. Hope it requires a signature because otherwise he usually throws it on the porch & drives away without ringing the bell.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 21, 2012, 06:43:28 AM
Pete and Mark,

I donít think I have ever tasted brick on a pizza, but maybe I didnít know what the cheese was. 

Does anyone know if brick cheese come in big blocks?  I had emailed Widmerís last week and didnít get any reply so far. 

The shipping and handling from brick from the Amish place wasnít bad Mark.  I also have the same problem with shipments.  If I am not at home, they always just let it sit on my front porch, right out in the sun.

I guess pizzas operators long ago did share secrets Pete, especially if they weren't competing with each other. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 22, 2012, 12:12:25 PM
Well guys, I found some brick in the fancy cheese case at the Palmyra Weis Markets today but it was like six bucks for half a pound.  >:(  I'm not sure how long it's been aged either so I'll have to investigate that one further.   :-\

Ann forgot to look at Redner's the other night after work so she's stopping back in there this evening.   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 22, 2012, 12:41:33 PM
Well guys, I found some brick in the fancy cheese case at the Palmyra Weis Markets today but it was like six bucks for half a pound.  >:(  I'm not sure how long it's been aged either so I'll have to investigate that one further.   :-\

Ann forgot to look at Redner's the other night after work so she's stopping back in there this evening.   ;D

Thank God I signed up for UPS alerts because around 11am I got an e-mail a pkg was delivered! He must have threw it over the 6ft gate! If I didn't notice I had e-mail I never would have noticed it until the next time I took the puppy out!

I was surprised--the package & packing weighed more than the contents I think!

The box was lined on all 6 sides with high density foam panels like Celotex w/o the foil, and they also included a gelpack that was defrosted but still below room temp. On the receipt, it says your order may arrive warm, that it's okay & just refrigerate as soon as you get it.

I have not tasted the cheese yet... I ordered two pounds of Brick and 1lb Mild Cheddar (and 1lb beef sticks, which I DID try and thought they were very good.) I have been using the same day Rustic Ciabatta Pizza recipe the most lately, but doubled and in a 13x18 half sheet pan.

So I guess I will have to try a pizza soon!
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 22, 2012, 01:30:02 PM
Thank God I signed up for UPS alerts because around 11am I got an e-mail a pkg was delivered! He must have threw it over the 6ft gate! If I didn't notice I had e-mail I never would have noticed it until the next time I took the puppy out!

I was surprised--the package & packing weighed more than the contents I think!

The box was lined on all 6 sides with high density foam panels like Celotex w/o the foil, and they also included a gelpack that was defrosted but still below room temp. On the receipt, it says your order may arrive warm, that it's okay & just refrigerate as soon as you get it.

I have not tasted the cheese yet... I ordered two pounds of Brick and 1lb Mild Cheddar (and 1lb beef sticks, which I DID try and thought they were very good.) I have been using the same day Rustic Ciabatta Pizza recipe the most lately, but doubled and in a 13x18 half sheet pan.

So I guess I will have to try a pizza soon!

I'll take a cut of Old Forge red, please!!!   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 22, 2012, 01:40:17 PM
I'll take a cut of Old Forge red, please!!!   ;D

Middle or corner?  ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 22, 2012, 02:22:21 PM
Middle or corner?  ;D

HMMMM, tough choice.  Perhaps I'll have a whole tray.   8)
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 22, 2012, 02:53:26 PM
Well guys, I found some brick in the fancy cheese case at the Palmyra Weis Markets today but it was like six bucks for half a pound.  >:(  I'm not sure how long it's been aged either so I'll have to investigate that one further.   :-\

Ann forgot to look at Redner's the other night after work so she's stopping back in there this evening.   ;D

Peter,

That brick cheese you found at the Palmyra Weis is expensive.  I have to check at our local Weis supermarkets.  At least you found some.  I guess there is no way of determining how strong the cheese is unless you purchase it.  Maybe a deli manager could tell you where it came from.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 22, 2012, 02:55:42 PM
I will try either the ciabatta crust or steel_baker's Victory Pig crust and a plain sauce with just the Brick, or maybe 1/2 Brick, the other half Mild White Cheddar. I think I have Cracker Barrel Extra Sharp White if those 2 fail. But I never made a Mack's, I only tried the swirled sause before from a plastic squeeze bottle. And with a convection gas range, I don't think I can go bigger than 15" because of the fan at the rear--I'd have to rescale it. That's another reason why I go rectangular. I will have to check the weather too...looks like 80's again the rest of the week... only 73 right now...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 22, 2012, 02:58:24 PM
Thank God I signed up for UPS alerts because around 11am I got an e-mail a pkg was delivered! He must have threw it over the 6ft gate! If I didn't notice I had e-mail I never would have noticed it until the next time I took the puppy out!

I was surprised--the package & packing weighed more than the contents I think!

The box was lined on all 6 sides with high density foam panels like Celotex w/o the foil, and they also included a gelpack that was defrosted but still below room temp. On the receipt, it says your order may arrive warm, that it's okay & just refrigerate as soon as you get it.

I have not tasted the cheese yet... I ordered two pounds of Brick and 1lb Mild Cheddar (and 1lb beef sticks, which I DID try and thought they were very good.) I have been using the same day Rustic Ciabatta Pizza recipe the most lately, but doubled and in a 13x18 half sheet pan.

So I guess I will have to try a pizza soon!

Mark,

It is good that you signed up for the UPS alert.  :) It is also good they had your purchases packaged well.  Will be interested when you try your cheeses.  Did you look at any of the other Detroit or Sicilian formulations here on the forum?

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 22, 2012, 03:11:25 PM
I had emailed Widmerís cheese last week about their brick cheese.  This is what the email I received yesterday said.

Hi Norma: The closest distributor to you that has my Brick Cheese would be Euro Usa. There Cleveland OH number is 800-999-5939. They also have a branch in Sterling, VA which is closest to Wash DC.
Thanks for the inquiry, Joe Widmer

How would that figure in with the boardwalk pizza and their distributors?  I canít imagine those distributors would deliver to Mackís.  Does anyone know how far in distance distributors deliver?  I have no idea about this, because I purchase from different distributors locally.  I know Bova would deliver to me, but I would need a minimum order.  Maybe Mackís distributors could get a specialty cheese though and deliver to Mackís.  I am just not sure about that.  :-\

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 22, 2012, 04:59:21 PM


He gave me #s for Cleveland (a few hours from me), VA (a few hrs from you) and a place in NJ, (a couple hours from Wildwood.)

These type places have their own refrigerated trucks that deliver. They even sell Caputo 00 flour, seafood, meats, etc.




I had emailed Widmerís cheese last week about their brick cheese.  This is what the email I received yesterday said.

Hi Norma: The closest distributor to you that has my Brick Cheese would be Euro Usa. There Cleveland OH number is 800-999-5939. They also have a branch in Sterling, VA which is closest to Wash DC.
Thanks for the inquiry, Joe Widmer

How would that figure in with the boardwalk pizza and their distributors?  I canít imagine those distributors would deliver to Mackís.  Does anyone know how far in distance distributors deliver?  I have no idea about this, because I purchase from different distributors locally.  I know Bova would deliver to me, but I would need a minimum order.  Maybe Mackís distributors could get a specialty cheese though and deliver to Mackís.  I am just not sure about that.  :-\

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 22, 2012, 08:12:29 PM

He gave me #s for Cleveland (a few hours from me), VA (a few hrs from you) and a place in NJ, (a couple hours from Wildwood.)

These type places have their own refrigerated trucks that deliver. They even sell Caputo 00 flour, seafood, meats, etc.





Mark,

Since Joe gave you a number for a distributor in NJ, that would seem even more likely that maybe Widmer's might be a good candidate for Mack's cheese.  I wonder if they carry Gangi sauce.  ::)  

Thanks for your post!  ;)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 22, 2012, 08:15:52 PM
Bill my friend, from Trenton, NJ, called me today and was searching about brick cheese too.  He found Mandi Cheese Shop in Pittsburgh, Pa. http://www.mandifoods.com/shop/item.aspx?itemid=141 and ordered a 6 lb. block of brick cheese yesterday.  He said the brick cheese was delivered today and wrapped nicely in a Styrofoam container and was cold.  Wow, fast delivery!  ;D He tasted the brick cheese and said it tastes really buttery and does have a tang.  He said he is getting company tomorrow, but will try the brick cheese from Mandi cheese shop on Friday on a pizza and will then let me know how it tastes baked on a pizza.  He is also going to call some distributors in NJ to see if they carry both Gangi sauce and also brick cheese.

Thanks Bill!  ;D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 22, 2012, 10:03:14 PM
Bill my friend, from Trenton, NJ, called me today and was searching about brick cheese too.  He found Mandi Cheese Shop in Pittsburgh, Pa. http://www.mandifoods.com/shop/item.aspx?itemid=141 and ordered a 6 lb. block of brick cheese yesterday.  He said the brick cheese was delivered today and wrapped nicely in a Styrofoam container and was cold.  Wow, fast delivery!  ;D He tasted the brick cheese and said it tastes really buttery and does have a tang.  He said he is getting company tomorrow, but will try the brick cheese from Mandi cheese shop on Friday on a pizza and will then let me know how it tastes baked on a pizza.  He is also going to call some distributors in NJ to see if they carry both Gangi sauce and also brick cheese.

Thanks Bill!  ;D

Norma

I gave you the link to Mandi in Pittsburgh at the top of page 5 here:

http://www.pizzamaking.com/forum/index.php/topic,13499.msg203130.html#msg203130

They were the ones with the cheapest price per pound, I think it was a 6lb loaf for $20?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 22, 2012, 11:29:05 PM
I gave you the link to Mandi in Pittsburgh at the top of page 5 here:

http://www.pizzamaking.com/forum/index.php/topic,13499.msg203130.html#msg203130

They were the ones with the cheapest price per pound, I think it was a 6lb loaf for $20?

Mark,

Sorry, yes you did.  :-[  Sorry, I forgot about what you posted.

I will let you and anyone else that might be interested how Bill's pizza turns out.  I think he said it was about 31.00 with shipping for the 6 lb. loaf.  At least it was shipped good and he says it tastes really good.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 22, 2012, 11:52:58 PM
i ALREADY ATE almost a half pound of mine, I couldn't stop eating it. It's hard for me to describe cheeses though.

I made an "OLD PIG VICTORY FORGE pizza" tonite but not sure where to put the pics yet.  I will try reheating it in a toaster oven tomorrow to get another taste. Half was the white cheddar and I guess I will leave cheddars to eating raw with pepperoni or crackers.

P.S. YES, that was a play on words!

Diamond liked it--she is gassing me outa my room! Better take her down, out, & in her kennel for the night before I pass out...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 12:03:33 AM
i ALREADY ATE almost a half pound of mine, I couldn't stop eating it. It's hard for me to describe cheeses though.

I made an "OLD PIG VICTORY FORGE pizza" tonite but not sure where to put the pics yet.  I will try reheating it in a toaster oven tomorrow to get another taste. Half was the white cheddar and I guess I will leave cheddars to eating raw with pepperoni or crackers.

P.S. YES, that was a play on words!

Diamond liked it--she is gassing me outa my room! Better take her down, out, & in her kennel for the night before I pass out...

Mark,

Great to hear that the brick cheese is that good!  ;D  That is the same thing Bill told me today.  I guess you could either start your own post about your Old Pig Victory Forge pizza, or either post under that thread.  I am anxious to see your pizza. 

Lol, about Diamond gassing you out!   :-D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 23, 2012, 12:29:33 AM
Mark,

Great to hear that the brick cheese is that good!  ;D  That is the same thing Bill told me today.  I guess you could either start your own post about your Old Pig Victory Forge pizza, or either post under that thread.  I am anxious to see your pizza.  

Lol, about Diamond gassing you out!   :-D

Norma

I under-cheesed it and had to make a quick sauce, next time heavier on both.

Brick on the right.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 12:31:18 AM
Mark,

Your pizza looks really good.  :) It is the taste of the cheese that matters though.   :P

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 23, 2012, 11:28:16 AM
Thanks.

I've been looking for more sellers and if you want to try something similar to the FULLY AGED Brick, maybe try Bierkase/Bier Kase/German Beer Cheese. I don't know what HALF AGED Brick would be like... maybe similar to Sharp or Extra Sharp? The one I got I would probably classify as mild, somewhere between Muenster & Provolone when eaten raw. Later I will reheat a couple slices in the toaster oven and add more Brick cheese on top first.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 12:57:10 PM
Thanks.

I've been looking for more sellers and if you want to try something similar to the FULLY AGED Brick, maybe try Bierkase/Bier Kase/German Beer Cheese. I don't know what HALF AGED Brick would be like... maybe similar to Sharp or Extra Sharp? The one I got I would probably classify as mild, somewhere between Muenster & Provolone when eaten raw. Later I will reheat a couple slices in the toaster oven and add more Brick cheese on top first.

Mark,

I have no idea what half aged brick would taste like.  I never tried any brick cheese before.  I donít know about other members, but I am only trying to get the flavor profile of a Mackís pizza.  If other members might want to try the Bierkase/Bier Kase/German Beer cheese on a pizza they might and maybe they would report back.  Interesting that you would classify the brick cheese you purchased as mild, somewhere between Muenster and Provolone when eaten raw.

I really donít know what you might want to do, but if you posted your pizza over at the Old Pig Victory Forge thread, in addition to this thread, or started a new one, your recent pizza might get more views and maybe might help other members in their searches for the cheese, or cheeses Old Pig Victory Forge uses. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 23, 2012, 03:26:33 PM
No, what I meant was: if you wanted to get an idea what the fully aged Brick tasted like, (without having to buy a 2.5lb/5lb loaf) maybe you could buy a couple slices of the Bier Kase from a deli or cheese shop near you if you can't find the fully aged Brick. Some say it's similar in taste. You could even try on a slice of pizza.

I just ate the last 3 slices of the Brick half with more cheese, reheated in the convection toaster oven. I didn't grate it, I used a wire/roller type cheese cutter & cut some very thin slices and it melted well and had more snap instead of the long stretch mozz has. It did still stretch a bit though. I don't know if this is any help with your Mack's clone without trying some mild & aged Brick yourself!
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 23, 2012, 03:35:24 PM
Thanks.

I've been looking for more sellers and if you want to try something similar to the FULLY AGED Brick, maybe try Bierkase/Bier Kase/German Beer Cheese. I don't know what HALF AGED Brick would be like... maybe similar to Sharp or Extra Sharp? The one I got I would probably classify as mild, somewhere between Muenster & Provolone when eaten raw. Later I will reheat a couple slices in the toaster oven and add more Brick cheese on top first.

Aged brick will smell and taste a lot more like Limburger, MM.   :)

I'll settle for the half the tray with just brick.   ;)
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 23, 2012, 03:38:27 PM
Aged brick will smell and taste a lot more like Limburger, MM.   :)

I'll settle for the half the tray with just brick.   ;)

I just got an answer from its "inventor!" Here's what he wrote:

"Hi Mark: Only when it is very old is it like limburger. 1 to 4 weeks it is very mild.  6 to 8 weeks it is just right in flavor and is about a medium age. After 8 weeks it gets more and more pungent every week . It reahces peak or full flavor in about 4 to 5 months and this is when it is as strong as a limburger.
      Most people like it about 6 to 8 weeks and I think you will love it also.
                                                                       Thanks, Joe Widmer

I guess inventor isn't the proper word since he didn't invent it but he is the last to use Jossi's original method, as his grandfather has, too, before him.

Pete, all that is left is the last 3 slices of white cheddar half of Old Pig Victory Forge pizza.

He sent a pdf about his Brick cheese, which had this paragraph:

While there are hundreds of thousands of pounds of Brick cheese being made today,
Only a teeny tiny percentage of it is authentic. The rest is merely big factory cheese production that bears
the Brick name but carries none of its distinctive traditional flavor.

Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 04:46:39 PM
No, what I meant was: if you wanted to get an idea what the fully aged Brick tasted like, (without having to buy a 2.5lb/5lb loaf) maybe you could buy a couple slices of the Bier Kase from a deli or cheese shop near you if you can't find the fully aged Brick. Some say it's similar in taste. You could even try on a slice of pizza.

I just ate the last 3 slices of the Brick half with more cheese, reheated in the convection toaster oven. I didn't grate it, I used a wire/roller type cheese cutter & cut some very thin slices and it melted well and had more snap instead of the long stretch mozz has. It did still stretch a bit though. I don't know if this is any help with your Mack's clone without trying some mild & aged Brick yourself!

Mark,

Everything helps with the Mack's thread in trying to determine what kind of cheese they might use.  Did the brick cheese oil off after you reheated with more cheese?  I wonder about the snap back though.  I don't think I ever noticed that with Mack's cheese.

When I am decided about what to try I guess I will try some brick cheese on a Mack's attempt.  It sure can't hurt and sure might be helpful.

Thanks!  ;)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 23, 2012, 04:55:31 PM
Mark,

Everything helps with the Mack's thread in trying to determine what kind of cheese they might use.  Did the brick cheese oil off after you reheated with more cheese?  I wonder about the snap back though.  I don't think I ever noticed that with Mack's cheese.

When I am decided about what to try I guess I will try some brick cheese on a Mack's attempt.  It sure can't hurt and sure might be helpful.

Thanks!  ;)

Norma


I never paid attention to if it oiled off--it was paper thin. It did expand when heated.

The snap back wasn't really snapping back but more that it didn't stretch a mile as mozz can do. It may have stretched a little & pulled off instead of stretched a lot.

P.S. I never got ccalled back from Sterling...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 05:08:55 PM
I never paid attention to if it oiled off--it was paper thin. It did expand when heated.

The snap back wasn't really snapping back but more that it didn't stretch a mile as mozz can do. It may have stretched a little & pulled off instead of stretched a lot.

P.S. I never got ccalled back from Sterling...

Mark,

Thanks for explaining more!

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 23, 2012, 07:50:03 PM
No brick cheddar at Redner's so Ann went back to Weis and scored this New Bridge brand.  Actually, it was $6.06 for .71 lbs. so that eased the pain just a little bit.   :)

Instead of the usual Friday night smokey grill pizza, it looks like another Papa Dino's clone attempt is in order.  LOL   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 08:15:28 PM
No brick cheddar at Redner's so Ann went back to Weis and scored this New Bridge brand.  Actually, it was $6.06 for .71 lbs. so that eased the pain just a little bit.   :)

Instead of the usual Friday night smokey grill pizza, it looks like another Papa Dino's clone attempt is in order.  LOL   ;D

Pete,

Wow, I will be anxious to hear about your results with the brick cheese you and your lovely wife Ann purchased.  Did you taste it yet?   :-D  I didn't have time to check out Weis supermarket near me, but will sometime this weekend.  Lol, about the price of that brick cheese, just to try on a Papa Dino's attempt.

Best of luck!  :chef:

Norma

Edit:  Can you see who produces that brick cheese from the package?  I can see it says New Bridge, but am curious if it says more.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 23, 2012, 09:06:55 PM
Pete,

Wow, I will be anxious to hear about your results with the brick cheese you and your lovely wife Ann purchased.  Did you taste it yet?   :-D  I didn't have time to check out Weis supermarket near me, but will sometime this weekend.  Lol, about the price of that brick cheese, just to try on a Papa Dino's attempt.

Best of luck!  :chef:

Norma

Edit:  Can you see who produces that brick cheese from the package?  I can see it says New Bridge, but am curious if it says more.

Well, somebody did give me some free flour the other day, Norma.   ;)

No, I didn't taste it yet although I'm itching to.  I guess I will tomorrow sometime when I start in on the pizzas.  The label only says it's distributed by Athens International Foods out of Athens, GA so I'd assume it really comes from Wisconsin and is actually made by one of the main producers of brick out that way.

Thanks for the good wishes!!!  We'll see what happens!!!  LOL   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 23, 2012, 09:12:13 PM
Pete,

Thanks!  :)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 24, 2012, 08:30:07 PM
My friend Bill from Trenton, NJ called me today around lunchtime.  He said he tried the Mandi brick cheese on a pizza for lunch with Great Value tomato sauce doctored up.  He said the Mandi brick did melt nicely when baked on the pizza and did taste very good, but it still wasnít the cheese taste of a Mackís pizza.  I also asked Bill if the brick cheese oiled off at all, or stretched like mozzarella and he said the brick cheese didnít oil off at all and wouldnít stretch when it was hot.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 24, 2012, 08:51:11 PM
My friend Bill from Trenton, NJ called me today around lunchtime.  He said he tried the Mandi brick cheese on a pizza for lunch with Great Value tomato sauce doctored up.  He said the Mandi brick did melt nicely when baked on the pizza and did taste very good, but it still wasnít the cheese taste of a Mackís pizza.  I also asked Bill if the brick cheese oiled off at all, or stretched like mozzarella and he said the brick cheese didnít oil off at all and wouldnít stretch when it was hot.

The brick I got oiled off but not as much as the regular cheddar, Norma..  The smell and flavor were dead on, however...

http://www.pizzamaking.com/forum/index.php/topic,9068.msg204904.html#msg204904

http://www.pizzamaking.com/forum/index.php/topic,20093.msg204907.html#msg204907   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 24, 2012, 09:25:45 PM
The brick I got oiled off but not as much as the regular cheddar, Norma..  The smell and flavor were dead on, however...

http://www.pizzamaking.com/forum/index.php/topic,9068.msg204904.html#msg204904

http://www.pizzamaking.com/forum/index.php/topic,20093.msg204907.html#msg204907   ;D

Pete,

I am glad you found the brick cheese that smells like Mack's and even has the flavor of Mack's pizza.   ;D  I wonder why it doesn't oil off as much as regular cheddar.  Did you check the fat amount per serving size?  Do you still have the wrapping the brick cheese came in?

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 24, 2012, 10:01:49 PM
Pete,

I am glad you found the brick cheese that smells like Mack's and even has the flavor of Mack's pizza.   ;D  I wonder why it doesn't oil off as much as regular cheddar.  Did you check the fat amount per serving size?  Do you still have the wrapping the brick cheese came in?

Norma

No, I didn't save the label, Norma, but now I know where to get more.   ;)

I'll keep it next time so we can perhaps try to match the New Bridge brand up with the actual manufacturer.   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 24, 2012, 10:21:23 PM
No, I didn't save the label, Norma, but now I know where to get more.   ;)

I'll keep it next time so we can perhaps try to match the New Bridge brand up with the actual manufacturer.   ;D

Pete,

I did try to look up Athens International Foods, Athens, Ga. And also New Bridge brick cheese last evening and I couldnít find anything about either of them. 

Good to hear you will keep the label the next time to see the fat amount of the New Bridge brick cheese and maybe find the actual manufacturer.  :) I have no idea of fat amounts for any brick cheeses.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 28, 2012, 09:43:46 PM
I had talked to another person at Nasonville and was sent some samples of another Nasonville cheddar to try. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 28, 2012, 10:03:20 PM
I had talked to another person at Nasonville and was sent some samples of another Nasonville cheddar to try.  

Norma

Their whole lineup looks pretty tasty, Norma.  No mild brick, just a couple aged varieties and something they call "Pizza Cheese"...

http://www.nasonvilledairy.com/shop/index.php?route=product/category&path=50

I've seen the Limburger locally at one of the independent supermarkets.   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 28, 2012, 10:18:28 PM
Their whole lineup looks pretty tasty, Norma.  No mild brick, just a couple aged varieties and something they call "Pizza Cheese"...

http://www.nasonvilledairy.com/shop/index.php?route=product/category&path=50

I've seen the Limburger locally at one of the independent supermarkets.   ;D

Pete,

I already tried the Pizza Cheese from Nasonville a few days ago, and that wasnít the cheese.  Nasonville does have brick cheese, but I donít know how mild it is.  http://www.nasonvilledairy.com/shop/index.php?route=product/category&path=41  They also have a cheddar that is not listed.  I mentioned that before in this thread.  It is cheddar with Asisago.  If the 1 year old aged white cheddar doesnít work, then I might try the cheddar with Asiago.

I am never going to be trying Limburger on a pizza.  That stuff is too nasty.  :-D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 28, 2012, 10:37:04 PM
Pete,

I already tried the Pizza Cheese from Nasonville a few days ago, and that wasnít the cheese.  Nasonville does have brick cheese, but I donít know how mild it is.  http://www.nasonvilledairy.com/shop/index.php?route=product/category&path=41  They also have a cheddar that is not listed.  I mentioned that before in this thread.  It is cheddar with Asisago.  If the 1 year old aged white cheddar doesnít work, then I might try the cheddar with Asiago.

I am never going to be trying Limburger on a pizza.  That stuff is too nasty.  :-D

Norma

You know what they say about Limburger, Norma, that it smells better coming out than it does going in.   :D

Yeah, anyway...  LOL  Both of Nasonville's brick cheeses appear to be aged from the descriptions on the website so I probably wouldn't try those on a pizza, either.  That "German" brick sounds like the really potent one.

Hey, keep us posted!!!  Since you mentioned Asiago, here's the Wikipedia lowdown on that...

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

I guess the real stuff only comes from the Italian Alps.   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 28, 2012, 10:49:03 PM
You know what they say about Limburger, Norma, that it smells better coming out than it does going in.   :D

Yeah, anyway...  LOL  Both of Nasonville's brick cheeses appear to be aged from the descriptions on the website so I probably wouldn't try those on a pizza, either.  That "German" brick sounds like the really potent one.

Hey, keep us posted!!!  Since you mentioned Asiago, here's the Wikipedia lowdown on that...

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

I guess the real stuff only comes from the Italian Alps.   ;D

Pete,

I never heard that about Limburger before, but when I tasted it one time that was enough.   :-D


I really donít think the cheese is the cheddar with Asiago either, but will wait and try the 1 year old aged white cheddar.   

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 29, 2012, 10:05:03 AM
Were there any comments on the Eddie's Brick Cheese from Mande in Pittsburgh? Norma I think your friend bought it?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 29, 2012, 02:28:00 PM
Were there any comments on the Eddie's Brick Cheese from Mande in Pittsburgh? Norma I think your friend bought it?

Mark,

I posted about the Mandi brick cheese at Reply 131 http://www.pizzamaking.com/forum/index.php/topic,13499.msg204902.html#msg204902

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: BOARDWALKER on August 31, 2012, 10:02:29 AM
Norma,

Here is a link to a WISCONSIN brick cheese!


http://www.wisconsinchalet.com/ProductDetails.asp?ProductCode=99
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 11:47:44 AM
Norma,

Here is a link to a WISCONSIN brick cheese!


http://www.wisconsinchalet.com/ProductDetails.asp?ProductCode=99

BOARDWALKER,

I am almost postive that the cheddar is the Nasonville white 1 year old aged cheddar.  Did you look at the boardwalk thread?

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 31, 2012, 03:31:10 PM
Norma, have you tried the Cracker Barrel Aged Reserve? It's a white cheddar that's aged and probably more available to anybody/everybody. It's in a black package. Occasionally supermarkets have the Cracker Barrel line on sale 2 for $5.

Since you're sure you've found your cheese and it's a 1 year aged white cheddar, have you tried any other aged cheddars?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: BOARDWALKER on August 31, 2012, 06:01:39 PM
Sorry Norma,

For some reason, i thought that you were mixing the Nasonville with brick cheese.

BOARDWALKER
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 06:39:59 PM
Norma, have you tried the Cracker Barrel Aged Reserve? It's a white cheddar that's aged and probably more available to anybody/everybody. It's in a black package. Occasionally supermarkets have the Cracker Barrel line on sale 2 for $5.

Since you're sure you've found your cheese and it's a 1 year aged white cheddar, have you tried any other aged cheddars?

Mark,

I have tried Cracker Barrel cheddar on the boardwalk thread, but can't recall what kind it was.  I know Cracker Barrel cheddar is readily available to most members.  I really don't think I am going to try other aged cheddars, unless Heagy's at market can age me some cheddar. 

If members want to purchase some Nasonville aged one year old cheddar, I think they will be happy with the results.

Norma

Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 06:42:54 PM
Sorry Norma,

For some reason, i thought that you were mixing the Nasonville with brick cheese.

BOARDWALKER

BOARDWALKER,

No need to apologize. These two threads can get somewhat involved and I even have a hard time remembering about what I posted from awhile ago.  :-D

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: BOARDWALKER on August 31, 2012, 07:18:25 PM
Norma,

The Nasonville online store only shows the 1 Year Aged Cheddar in yellow.  Is the white 1 Year Aged Cheddar special order?

BOARDWALKER
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 08:00:21 PM
Norma,

The Nasonville online store only shows the 1 Year Aged Cheddar in yellow.  Is the white 1 Year Aged Cheddar special order?

BOARDWALKER

BOARDWALKER,

You need to ask for the 1 year old aged white cheddar.  If you can talk to Julie at the Nasonville cheese store, she is very helpful.  My friend from Trenton did order the white 1 year old aged cheddar last Friday and he received it yesterday.  I tried to order the one year old aged white cheddar on Saturday from the Nasonville cheese store and they were out of it.  You might need to check a few times to see if they have it in stock in their cheese store.

On Monday, I then spoke to someone that deals with pizza businesses.  That is how I got my samples, but I also need to order some more of the one year old white cheddar for more experiments.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Pete-zza on August 31, 2012, 08:11:11 PM
Norma,

It might be worth exploring whether the Nasonville yellow cheddar cheese is the same as that used by Mack's but for the color. If so, there should be virtually no difference between the performance and characteristics of the two cheeses.

Peter
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 08:38:55 PM
Norma,

It might be worth exploring whether the Nasonville yellow cheddar cheese is the same as that used by Mack's but for the color. If so, there should be virtually no difference between the performance and characteristics of the two cheeses.

Peter

Peter,

That is a good idea to explore whether Nasonvilleís yellow cheddar is exactly the same, except for the color.  I would think it would be though.  I want to place an order for some white 1 year old aged cheddar tomorrow if I find time, but will also place an order for some yellow 1 year old aged cheddar. 

I want to go over to market tomorrow to see how Steve and Bob are doing with their first mobile public operation (at the Arts and Crafts festival), but will try to call Nasonville.  If I canít get any of the white one year old age cheddar, then I might wait until I can purchase some of both cheddars at the same time.  That wouldnít be until next Wednesday.   I think it also needs repeating that if someone wants to purchase more than one package of the 1 year old aged cheddar there can be different prices for shipping, as Bill told me. 

I donít know about other members, but think the Nasonville one year old aged cheddar would be good for other types of pizzas too.  The shipping charges and the cheese prices might be too much for some members though.

I might need to call Bill again to see what he really paid for the 4 packages of cheddar and the shipping charges.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on August 31, 2012, 10:16:20 PM
Mark,

I have tried Cracker Barrel cheddar on the boardwalk thread, but can't recall what kind it was.  I know Cracker Barrel cheddar is readily available to most members.  I really don't think I am going to try other aged cheddars, unless Heagy's at market can age me some cheddar. 

If members want to purchase some Nasonville aged one year old cheddar, I think they will be happy with the results.

Norma

Maybe you tried Vermont in the yellow wrapper or Extra Sharp/Extra Sharp-White, both in red wrappers. Aged Reserve in the black wrapper is a little harder to find around here. Likewise the Cracked Black Pepper.

I guess I will have to wait on a Mack's pizza clone until other brands work. Never heard of that brand of cheese, sauce, nor flour here. :chef:
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: PowerWagonPete on August 31, 2012, 10:31:50 PM
Orange cheese is officially banned on my pizzas and, as a matter of fact, my entire household as well.  LOL   :)

Where does annato food coloring come from and why was it originally used in cheese?

http://en.wikipedia.org/wiki/Annatto   ;D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 10:57:13 PM
Maybe you tried Vermont in the yellow wrapper or Extra Sharp/Extra Sharp-White, both in red wrappers. Aged Reserve in the black wrapper is a little harder to find around here. Likewise the Cracked Black Pepper.

I guess I will have to wait on a Mack's pizza clone until other brands work. Never heard of that brand of cheese, sauce, nor flour here. :chef:

Mark,

I really donít recall all the cheddars I tried in the boardwalk thread, but donít think I tried any in red wrappers.  I know I never tried any cheddar in the black wrapper. 

What I will be trying to do on the boardwalk thread, in a few weeks, is use KABF with VWG and try the Walmart Great Value Paste with added ingredients.  If anyone wants to try and make a Mackís attempt that tastes like one they will have to purchase the cheddar from Nasonville, or they can try their own cheddars or blends.  Any way you look at it you still will have a tasty pizza. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on August 31, 2012, 11:02:11 PM
Orange cheese is officially banned on my pizzas and, as a matter of fact, my entire household as well.  LOL   :)

Where does annato food coloring come from and why was it originally used in cheese?

http://en.wikipedia.org/wiki/Annatto   ;D

Pete,

Lol, that orange cheese is banned on your pizzas.  :-D Just shut you eyes.     

Thanks for the link about Annato.  I recall Peter posting about it before.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 01, 2012, 08:25:29 PM
I donít know if any member tried to call the Nasonville Cheese Store today, but I did.  I guess they werenít opened because of the Labor Day weekend.  I tried to call 8 times in the hours they are supposed to have been open on a Saturday and kept getting the message that they are sorry they missed the call and to call back.  I donít know if I will have time to call Tuesday, but will for sure on Wednesday.   

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 01, 2012, 09:02:26 PM
Pete,

Lol, that orange cheese is banned on your pizzas.  :-D Just shut you eyes.     

Thanks for the link about Annato.  I recall Peter posting about it before.

Norma


I think ANY color cheddar should be banned on pizza. If it doesn't have mozzarella it should be called something else!

P.S. I bought a bottle off Annato spice but didn't know what to do with it!
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 01, 2012, 09:31:18 PM
I think ANY color cheddar should be banned on pizza. If it doesn't have mozzarella it should be called something else!

P.S. I bought a bottle off Annato spice but didn't know what to do with it!

Mark,

For about 50 years I thought Mackís was just using a different mozzarella on their pies.  It wasnít until the boardwalk thread that I found out really how good just cheddar, or a cheddar blend can taste on a pizza.  I also found out how good cheddar, or a cheddar blend can taste on a Greek style pizza or a Sicilian pizza.  The greasy cheddar melts down the sides of the steel pan and makes the most wonderful crispy crunchy edges on the Greek style pizzas and Sicilian pizzas. 

My distributor told me many pizzerias do use some cheddar blended with mozzarella.  For awhile I also added some cheddar to my blend of two mozzarellas for my pizzas at market.  It was good, but a little more expensive that my two mozzarellas.

I think if you would really taste a Mackís pizza you wouldnít be able to tell it was all cheddar.  Did you ever try cheddar in your blend of cheeses for pizzas?

Maybe you could look at this link to see what how use your Annato spice. http://www.seriouseats.com/talk/2010/03/i-just-bought-annatto-seasoningnow-what-do-i-do-with-it.html

If you search Annato spice on Google there are many uses for it.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 01, 2012, 09:44:16 PM
Mark,

For about 50 years I thought Mackís was just using a different mozzarella on their pies.  It wasnít until the boardwalk thread that I found out really how good just cheddar, or a cheddar blend can taste on a pizza.  I also found out how good cheddar, or a cheddar blend can taste on a Greek style pizza or a Sicilian pizza.  The greasy cheddar melts down the sides of the steel pan and makes the most wonderful crispy crunchy edges on the Greek style pizzas and Sicilian pizzas. 

My distributor told me many pizzerias do use some cheddar blended with mozzarella.  For awhile I also added some cheddar to my blend of two mozzarellas for my pizzas at market.  It was good, but a little more expensive that my two mozzarellas.

I think if you would really taste a Mackís pizza you wouldnít be able to tell it was all cheddar.  Did you ever try cheddar in your blend of cheeses for pizzas?

Maybe you could look at this link to see what how use your Annato spice. http://www.seriouseats.com/talk/2010/03/i-just-bought-annatto-seasoningnow-what-do-i-do-with-it.html

If you search Annato spice on Google there are many uses for it.

Norma

Norma, thanks on the Annato.

On that pizza I posted last week when the cheese came in, I used mild white cheddar thinly sliced on the one hallf and Brick shredded on the other half. I didn't care much for the cheddar half. Diamond wasn't as choosy! :D
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 01, 2012, 09:58:11 PM

On that pizza I posted last week when the cheese came in, I used mild white cheddar thinly sliced on the one hallf and Brick shredded on the other half. I didn't care much for the cheddar half. Diamond wasn't as choosy! :D

Mark,

Maybe you didn't find the right cheddar to try on your pizza, or you might blend it with mozzarella, or with other cheeses.  I am glad Diamond liked the cheddar side.   ;)

Norma 
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 01, 2012, 10:17:52 PM
Mark,

Maybe you didn't find the right cheddar to try on your pizza, or you might blend it with mozzarella, or with other cheeses.  I am glad Diamond liked the cheddar side.   ;)

Norma  

I still have 8-9oz left, maybe I will blend it with mozz next time. I wonder how much different WISCONSIN White Cheddar is from 'Mild" white cheddar. By the way, my friend in Pittsburgh tried to bring me that 6lb loaf of Eddie's Brick cheese from Mande but she said that they kept telling her that they just do internet sales and wouldn't sell it to her; I called and explained I wanted it for today's Tomato TasteFest and a person that I got connected to said maybe the person who talked to her left for the day (yesterday) and said under the circumstances he would have sold it to her, so I never made any pizzas for the TasteFest today.

On another note, The Buffalo Wing Fest is going on today & tomorrow in Buffalo...

EDIT: I know all about Pennsylvania Dutch Birch Beer but does anybody remember Iron Beer soda, and is it still available? I sat next to my Dad at the bar in Duryea PA when I was around 7, him drinking Stegmier's Beer and me drinking Iron Beer!
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 01, 2012, 10:50:20 PM
I still have 8-9oz left, maybe I will blend it with mozz next time. I wonder how much different WISCONSIN White Cheddar is from 'Mild" white cheddar. By the way, my friend in Pittsburgh tried to bring me that 6lb loaf of Eddie's Brick cheese from Mande but she said that they kept telling her that they just do internet sales and wouldn't sell it to her; I called and explained I wanted it for today's Tomato TasteFest and a person that I got connected to said maybe the person who talked to her left for the day (yesterday) and said under the circumstances he would have sold it to her, so I never made any pizzas for the TasteFest today.

On another note, The Buffalo Wing Fest is going on today & tomorrow in Buffalo...

EDIT: I know all about Pennsylvania Dutch Birch Beer but does anybody remember Iron Beer soda, and is it still available? I sat next to my Dad at the bar in Duryea PA when I was around 7, him drinking Stegmier's Beer and me drinking Iron Beer!

Mark,

I have blended different cheeses on different threads and did like some of them quite a lot.  A lot of white cheddar does come from Wisconsin.  Many cheeses come from there also.  Each cheddar has their own flavor profile.  I forget how many cheese producers there are in Wisconsin, but know there are a lot.  I have a list somewhere of the codes of the plant manufacturers, so if I saw a big block of cheddar with a code I could tell what plant, or cheese producer it came from.

Sorry, you couldnít get some of that Brick cheese from Mandi.

The Buffalo Wing Fest sounds like fun too! 

I never heard of Iron Beer soda, but maybe other members have.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 01, 2012, 11:20:21 PM
Mark,

I have blended different cheeses on different threads and did like some of them quite a lot.  A lot of white cheddar does come from Wisconsin.  Many cheeses come from there also.  Each cheddar has their own flavor profile.  I forget how many cheese producers there are in Wisconsin, but know there are a lot.  I have a list somewhere of the codes of the plant manufacturers, so if I saw a big block of cheddar with a code I could tell what plant, or cheese producer it came from.

Sorry, you couldnít get some of that Brick cheese from Mandi.

The Buffalo Wing Fest sounds like fun too! 

I never heard of Iron Beer soda, but maybe other members have.

Norma


Iron Beer tasted a little like Dr. Pepper. We are talking over 40 years ago mind you. All I remember was it was in a clear bottle and a brown or copper colored bottle cap I think.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 01, 2012, 11:25:29 PM
Iron Beer tasted a little like Dr. Pepper. We are talking over 40 years ago mind you. All I remember was it was in a clear bottle and a brown or copper colored bottle cap I think.

Mark,

I never heard of Iron Beer in my whole lifetime and I am almost 66 years old.  In our area it was always Pa. Birch Beer soda.  Maybe if you post about the Iron Beer under other food topics someone can help you.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 02, 2012, 12:00:53 AM
Mark,

I never heard of Iron Beer in my whole lifetime and I am almost 66 years old.  In our area it was always Pa. Birch Beer soda.  Maybe if you post about the Iron Beer under other food topics someone can help you.

Norma

[Just watching the news, who'd have thunk it was 88 in Buffalo, NY in September!]

Maybe it's an "Old Forge area" thing. ;D I will take note of that "other food topics" forum, thanks. Maybe PWPete remembers it...
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 02, 2012, 07:33:39 AM
Mark,

This is the board for Off-Topic Foods.

http://www.pizzamaking.com/forum/index.php/board,58.0.html (http://www.pizzamaking.com/forum/index.php/board,58.0.html)

Here are a few articles about Iron Beer soda.

http://en.wikipedia.org/wiki/Ironbeer (http://en.wikipedia.org/wiki/Ironbeer)

http://www.weirdsodareview.com/2009/06/ironbeer-soft-drink.html (http://www.weirdsodareview.com/2009/06/ironbeer-soft-drink.html)

Where it can be purchased.

http://www.amazon.com/Ironbeer-6PK-12-OZ/dp/B0000GIOS4/?tag=pizzamaking-20 (http://www.amazon.com/Ironbeer-6PK-12-OZ/dp/B0000GIOS4/?tag=pizzamaking-20)

If you Google ďwhere to find iron beer sodaĒ, without the quotes, you will get other hits.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 06, 2012, 02:31:04 PM

I am sorry if I have mislead anyone on the 1 year old aged Nasonville cheddar being the right cheddar for a Mackís or Manco & Manco pizza.

After doing more research on Nasonville cheddars, I have discovered there are different aging periods that seem to apply to a Mackís cheddar.  What I have found is Nasonville can aged the cheddar for different amounts of months and also distributors can age the Nasonville cheddar.  I am not exactly sure, but think the distributors for Mackís and Manco & Manco do age the cheddar for them for 3 to 4 months.  The cheddar can also be aged for up to 6 months, but then it becomes harder to handle (because it becomes oiler and softer). 

I know members probably wonít want to purchase Nasonville cheddar and then try to age it for 3 to 4 months. 

I also found out from Nasonville that they have different ovens to test out their cheeses and different ovens do bake their cheddars differently.  I had asked why my two attempts (in my momís oven and in my deck oven) make the same cheddar taste different.

I am supposed to be getting a shipment of 3 packages of the 1 year old age cheddar and one 1 package of the yellow 1 year old aged cheddar.  I will do a couple more experiments, but think my next experiment will be to used KABF and VWG for the crust.  I am satisfied with the crust using Kyrol flour, but know different people might not be able to purchase the Kyrol flour.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 06, 2012, 03:05:10 PM
Thanks for the Iron Beer links, I've seen those before. My friend in Pittsburgh said she asked a beer distributor there before she came to the TasteFest and they didn't know anything about it.

I thought someone on this or the other thread mentioned a 28-inch pizza, here's a link, there are a few places out here that make them, here's one:

http://www.dealchicken.com/buffalo-ny/17465

Looking at that link, I see another difference out here: Most pizzerias start the pizza in a pan and then after a few minutes of baking they take it out of the pan and put it on the oven floor/deck.

Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 07, 2012, 06:03:00 PM
I received my cheddars from Nasonville today around lunch time.  There were sent 2 day FedEx Express with two small gel refrigerants, but all the cheddars were very warm.  It is very warm in our area right now.

I didnít call Nasonville today, but do think they carry 3 month old aged white cheddar in the cheese shop.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 12, 2012, 10:26:53 PM
This is my bill I got from Nasonville for the 4 packages of cheddars I purchased.  I had first talked to Julie in the cheese shop and wanted to know how much the shipping would be, but she transferred me to Brenda since I was sent samples before.  I asked Brenda how much the shipping would be, but she never told me and said she would ship out the four cheddars I ordered.  It can be seen how much Nasonville charged me for shipping.  I never asked for 2 day air.  I called Nasonville today to tell them I didnít think the shipping charge should have been that high.  I was transferred to Brenda, but had to leave a voice mail around lunch.  She didnít get back to me today.  I called Bill from Trenton (because he has also ordered cheese from Nasonville before) and also had problems with Nasonville charging different shipping charges.  He said I also was charged too much for shipping.  I am going to try and call Brenda again tomorrow.

I just want anyone to be aware of asking about shipping charges first if anyone want to purchase any of the Nasonville cheeses.  I want to purchase 2 packages of the Nasonville 3 month old aged white cheddar for a different Mackís attempt, but wonít purchase any if the shipping charges stay so high. 

Bill has ordered some of the Nasonville 3 month old aged white cheddar and will let me know how it bakes on his Mackís attempt later this week. 

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 13, 2012, 01:20:06 AM
Maybe you should try the Cracker Barrel "Aged Reserve." It's a white cheddar in a black wrapper. I think it's Cracker Barrel's top of the line cheese and not always available everywhere.

Aged Reserve (White) Ė Carefully Cured for a Rich, Distinct and Balanced Flavor

"In the meantime, be sure to visit their Facebook page for a coupon for $1 off the purchase of any 2 Cracker Barrel products.  What a great opportunity not only to save money, but to try some of their all new flavors!"


http://www.foodservicedirect.com/productimageslarge/OTF492289L.jpg
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 13, 2012, 07:49:21 AM
Maybe you should try the Cracker Barrel "Aged Reserve." It's a white cheddar in a black wrapper. I think it's Cracker Barrel's top of the line cheese and not always available everywhere.

Aged Reserve (White) Ė Carefully Cured for a Rich, Distinct and Balanced Flavor

"In the meantime, be sure to visit their Facebook page for a coupon for $1 off the purchase of any 2 Cracker Barrel products.  What a great opportunity not only to save money, but to try some of their all new flavors!"


http://www.foodservicedirect.com/productimageslarge/OTF492289L.jpg


Mark,

I am sure Cracker Barrel ďAged ReserveĒ white cheddar in a black wrapper is good, but right now what I am trying to do is find the right Nasonville cheddar.  I think Mackís and Manco and Manco gets 3 months old aged Nasonville cheddar and it is aged at another place other than Nasonville.  I am not exactly sure about this, but think so from the researching I have done.

I am not going to start purchasing different brands of cheddars just to try, because each one tastes different when the cheddars are baked on a pizza.  I did try a lot of cheddars and blends so far.  Purchasing the different cheddars also gets too expensive.

Thanks for your help!  :)

Norma 
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: matermark on September 13, 2012, 09:46:40 AM
Sorry, I didn't think you tried that one and it's available to almost anybody for as low as $2.50 when on sale at local supermarkets, much easier and cheaper than paying $19 for shipping and still not having the right thing or correct taste! Maybe you could have compared it and said if similar or not, then others can try it much, much cheaper than Nasonville.

Is it confirmed that Nasonville is the cheese available in NJ boardwalk area and to Mack's?
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 13, 2012, 10:14:11 AM
Sorry, I didn't think you tried that one and it's available to almost anybody for as low as $2.50 when on sale at local supermarkets, much easier and cheaper than paying $19 for shipping and still not having the right thing or correct taste! Maybe you could have compared it and said if similar or not, then others can try it much, much cheaper than Nasonville.

Is it confirmed that Nasonville is the cheese available in NJ boardwalk area and to Mack's?

Mark,

You donít have to apologize for posting about the Cracker Barrel cheddar.  If any member wants to try it, I am sure it would be a great cheddar to try.  I did try Cracker Barrel cheddar, but not the kind you posted about.

I am not positively sure, but think it is confirmed that Nasonville cheese is available in the NJ boardwalk area.  I have done extensive research on that.  I also talked to cheese brokers.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 13, 2012, 10:16:26 AM
I called Nasonville again this morning and talked to Brenda.  I told her I had asked her what the shipping would be for the 4 packages of 1 year old aged cheddar and she never told me what the shipping would be.  I asked her if some kind of adjustment could be made, because if I had know they were shipping Fedex 2 day air and had know what those charges were I wouldnít have purchased the cheddars.  She said she would write off the shipping charges.  She also said since the weather is getting cooler they now can ship the cheeses by ground.  I ordered two packages of the 3 month old white aged cheddar to try next.  Brenda said they would ship the two packages of 3 month aged white cheddar out next week.

I am not sure what to do about an experiment for this coming Tuesday, unless I try the one year old aged yellow cheddar.   

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 14, 2012, 06:34:47 PM
My friend from Trenton called me around lunch time and told me his attempt at a Mackís pizza didnít turn out right in the cheese taste.  He had purchased Nasonvilleís 3 month aged white cheddar.  That is the cheddar he tried on his attempt for lunch.  He had tried the medium cheddar from Nasonville before and said that wasnĎt the right cheddar either.  My friend and I are starting to wonder if Nasonville sells exactly the same cheddar in their cheese store as they sell to distributors.  My friend said his attempt with one part 1 year old aged Nasonville white cheddar with 2 parts regular mild cheddar (almost any variety)  turned out the best.

I really donít think we ever get the mystery solved of the cheddar for a Mackís pizza.  :(

Norma   
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 21, 2012, 08:25:22 AM
I received the medium white cheddar packages from Nasonville Cheese Store yesterday.  I had ordered two packages of cheddar and received three.  I guess I will wait and see how much the bill is.  I donít know what is up with them not getting orders right.  I donít know if I am going to make another attempt at a Mackís pizza this coming Tuesday or not.  I am also undecided whether to blend the Nasonville medium cheddar with another Nasonville cheddar or not.  This cheddar is supposed to be the 3 month old aged white cheddar.  I didnít taste it yet.

Norma 
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 29, 2012, 08:11:19 AM
Just to follow-up on my last post.  I wasnít charged for three packages of cheese from Nasonville.  I was just charged for two.

Norma

EDIT:  For anyone that is interested the 3 month old age Nasonville white cheddar was 2.80 a package and the shipping for the packages was 11.01.  I am not sure if I was charged for shipping 3 packages or not.
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on September 29, 2012, 08:15:56 AM
This picture was posted on facebook under the Preservation Wildwood facebook page last evening.  It said, ďMacks Pizza, Since 1952..... Macks is celebrating 60 years this year at this Wildwood Ave location!Ē  There were two men commenterís that posted they had worked at Mackís.  One worked there back in the 60ís and one worked there back in the 70ís. Somehow when I look at it now, I can only see the one commenter that worked at Mackís, but sometimes two different facebook posts donít show the same comments. The one commenter said he worked for Tony Mack. http://www.mackspizzaofstoneharbor.com/MacksPizza/HISTORY.html  Since that commenter worked at Mackís way back then, I wondered what he knew.  The one said Mrs. T was tough then. Some commenterís mentioned Mrs. T isnít there this year.  Since you can send a message to face book people (even if you arenít a friend of theirs), I sent messages to both of them about the cheese and other things.  I even asked if there is another cheese used on Mackís pizza other than cheddar.  I send the messages last evening.  See if I get any replies.  >:D :angel: I thought it least didn't hurt to try and find out about the cheese if one of these two men knew anything about it. I also liked the post and shared it on my wall.  I now can watch if there are other commenterís.

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on October 03, 2012, 07:58:29 AM
Went to Mack's this weekend and yes, the young lady Mrs. T was not there.  Also I noticed a change (maybe) in the pizza.  The cheese seemed completely different and the crust was puffed up nice and high... definitely not the same as before!  They usually close on Columbus day so I am going to give it another try before then, but when I had asked for a closing date I was told that they may be staying open past then so I am wondering if it is under new ownership and things are changing or if I just caught them on an "off" day?!  I'll let everyone know what happens next so stay tuned.
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on October 03, 2012, 08:17:21 AM
Went to Mack's this weekend and yes, the young lady Mrs. T was not there.  Also I noticed a change (maybe) in the pizza.  The cheese seemed completely different and the crust was puffed up nice and high... definitely not the same as before!  They usually close on Columbus day so I am going to give it another try before then, but when I had asked for a closing date I was told that they may be staying open past then so I am wondering if it is under new ownership and things are changing or if I just caught them on an "off" day?!  I'll let everyone know what happens next so stay tuned.
tom

Fire-n-smoke,

That sure is a change that the crust was puffed up nice and high.  :o If you look at the picture of the pizza I purchased on the boardwalk thread at Reply 1440 http://www.pizzamaking.com/forum/index.php/topic,9068.msg212803.html#msg212803 and following posts, you can see my Mackís pizza sure wasnít puffy.  Peter and I think the pizza I purchased was parbaked.

How did the cheese taste different to you?  Even though my crust wasnít good the cheese still was.  What time of the day did you visit Mackís pizza and were the piemen opening the dough right in front of you?  

Let us all know what happens and thanks so much for reporting your observations.  :)

Norma
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: Fire-n-smoke on October 04, 2012, 08:02:35 AM
The way the dough had risen it seemes more like a sam's pie rather than mack's.  As for the cheese, it was missing the "bite" that has always been there as well as the grease.  I thought maybe it was just me but my wife had said the same thing, that it just didn't seem like the mack's we are used to.  Time of day was around 330p so they were operational for some time and they had the dough in the carriers on the counter as usual as well as the cheese.  One thing I noticed about the cheese was it was in a larger pale rather than the dough box so I could not really get a good look at the cheese.  I'll let you know after my next visit if the change seems to be "in place" or if it was just an off day.  I'm keeping my fingers crossed!
tom
Title: Re: NJ Boardwalk Pizza--What Kind of Cheese?
Post by: norma427 on October 04, 2012, 08:59:08 AM
The way the dough had risen it seemes more like a sam's pie rather than mack's.  As for the cheese, it was missing the "bite" that has always been there as well as the grease.  I thought maybe it was just me but my wife had said the same thing, that it just didn't seem like the mack's we are used to.  Time of day was around 330p so they were operational for some time and they had the dough in the carriers on the counter as usual as well as the cheese.  One thing I noticed about the cheese was it was in a larger pale rather than the dough box so I could not really get a good look at the cheese.  I'll let you know after my next visit if the change seems to be "in place" or if it was just an off day.  I'm keeping my fingers crossed!
tom

Fire-n-smoke.

Thanks so much for your report.  :) I had talked to some supposable suppliers of Mackís and Manco & Mancoís and if it is correct on what they told me, the cheese is aged for 3 months or more at the suppliers.  If I would have had time and been able to go to the one distributor they told me I could purchase a block of the cheddar Mackís and Manco & Manco uses.  The supplier also told me they might not have any of the aged cheddar left in October if I wanted to purchase some.  I never got to the supplier.  Maybe that is what happened in the pizza you and your wife ate.  The cheddar might not have been aged enough, but I really donít know.

Let us know what happens in your next visit.  I would really be interested if the cheese has the tang or bite to it.  I am still trying to figure out how to get that bite with the different kinds of Nasonville cheddar I have been trying.  The Nasonville cheddars have been oiling off well and the taste is there, but the bite is missing most of the time.

As for the dough seeming more like Samís, I recently did an experiment on the boardwalk thread with trying not to really press on the dough.  The finished baked pie did get a rim rise.  I sure donít know if the piemen might not have really pressed on the dough while they were opening it or not.   

Norma