Pizza Making Forum

General Topics => Ingredients & Resources => Pizza Cheese => Topic started by: Chicago Bob on March 22, 2013, 09:10:45 PM

Title: Grocery cheese needs Love
Post by: Chicago Bob on March 22, 2013, 09:10:45 PM
I often see member scott123 over on the NY section recommending folks can add some evoo to their shred mozz for a flavor boost....how much extra virgin love should one apply? "As much as possible" is not a good answer.  :-D

Also....and I am serious....anyone have good results adding Swiss cheese to the mozz on a NY style pizza? I am willing to try anything at this point now pizza pals.  :(

Thanks so much..... ;)

Bob
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on March 23, 2013, 05:21:03 AM
I boost the flavor by blending other cheeses with my mozzarella. Try some cheeses which are a little fattier than mozzarella. Among I ones I often might use are cheddar, asiago, fontina, provolone, kasseri and caciocavallo. Use sharper cheeses very sparingly, the flavor can be too sharp if you use too much. Also, since these cheeses are richer than mozzarella, you will get some oiling off from them.
Title: Re: Grocery cheese needs Love
Post by: Chi_Guy on March 25, 2013, 06:01:30 PM
I would think provolone or fontina would be your best bet to compensate for a weak mozz.  They have similar melting qualities and the flavor complements the mozzarella better than swiss would which can be somewhat bland.  In my experience, sprinkling a little romano cheese over the top helps to boost flavor as well.  I used to drizzle EVOO on the top of my pies but stopped doing it because even though it looks cool, it tended to make my pies greasy.  Unless you use a very fruity olive oil and drizzle it on after the bake, I doubt the flavor will be discernable. 

I prefer straight mozz on my pies but from time to time experiment with blending in other cheeses.  Feta is a favorite of mine and gives a good flavor boost.  Recently I was short on mozzarella and mixed in a little bit of aged sharp cheddar.  I quite enjoyed the taste but noticed the cheddar browned a lot faster than the mozz and the top layer of cheese turned a somewhat unappealing brown color. 
Title: Re: Grocery cheese needs Love
Post by: grathan on March 25, 2013, 06:15:48 PM
The best thing I've done for better cheese flavor was to cut back on sauce spices. Haven't tried swiss yet, sounds interesting.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on March 25, 2013, 06:53:14 PM
Thank you for the responses so far pizza pals...I probably should have been a bit clearer though, I have tried all of the usual suspects in creating cheese blends and was wondering if Swiss(pretty unusual) was a hit with anyone. I think it might melt in there pretty good, no? I'll give it a shot and see.
Thanks.
Title: Re: Grocery cheese needs Love
Post by: Don K on March 25, 2013, 09:06:57 PM
Swiss will definitely give you some string, if that's what your looking for. As for flavor, I didn't care for it on pizza when I tried it, with one exception...Lorraine Swiss...but the stuff is pretty expensive. It has more of a creamy/buttery taste than most Swiss cheese.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on March 25, 2013, 09:29:35 PM
Swiss will definitely give you some string, if that's what your looking for. As for flavor, I didn't care for it on pizza when I tried it, with one exception...Lorraine Swiss...but the stuff is pretty expensive. It has more of a creamy/buttery taste than most Swiss cheese.
Thank you Don..."creamy and buttery" is exactly what I'm looking for. Just trying to come up with a homespun Grande clone so I can tell Penn "The Pirate" Mac to.....jump back jack!  8)
Title: Re: Grocery cheese needs Love
Post by: norma427 on March 25, 2013, 09:48:20 PM
Bob,

I donít know if you recall PowerWagonPete posting about trying to make a Papa Dinoís Pizza, but he tried attempts with some Swiss at Reply 115 http://www.pizzamaking.com/forum/index.php/topic,20093.msg204907.html#msg204907 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg204907.html#msg204907)  A photo of his slice at Reply 120 http://www.pizzamaking.com/forum/index.php/topic,20093.msg204963.html#msg204963 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg204963.html#msg204963) Pete also had another post at Reply 144 http://www.pizzamaking.com/forum/index.php/topic,20093.msg208064.html#msg208064 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg208064.html#msg208064)  You asked Pete at Reply 146 http://www.pizzamaking.com/forum/index.php/topic,20093.msg208074.html#msg208074 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg208074.html#msg208074) how he like the pizza with Swiss.

Norma
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on March 25, 2013, 10:16:36 PM
Bob,

I donít know if you recall PowerWagonPete posting about trying to make a Papa Dinoís Pizza, but he tried attempts with some Swiss at Reply 115 http://www.pizzamaking.com/forum/index.php/topic,20093.msg204907.html#msg204907 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg204907.html#msg204907)  A photo of his slice at Reply 120 http://www.pizzamaking.com/forum/index.php/topic,20093.msg204963.html#msg204963 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg204963.html#msg204963) Pete also had another post at Reply 144 http://www.pizzamaking.com/forum/index.php/topic,20093.msg208064.html#msg208064 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg208064.html#msg208064)  You asked Pete at Reply 146 http://www.pizzamaking.com/forum/index.php/topic,20093.msg208074.html#msg208074 (http://www.pizzamaking.com/forum/index.php/topic,20093.msg208074.html#msg208074) how he like the pizza with Swiss.

Norma
See...I knew there was a reason I had Swiss on the brain.  ;D Thank you Norma.  :-[
Title: Re: Grocery cheese needs Love
Post by: norma427 on March 25, 2013, 10:21:05 PM
See...I knew there was a reason I had Swiss on the brain.  ;D Thank you Norma.  :-[

Bob,

No need to put that embarrassed face up.  There is just too much information here on the forum to remember it all.  I forget all the time.   :-D 

Good luck with your hunt!

Norma
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on March 25, 2013, 10:33:43 PM
Bob,

No need to put that embarrassed face up.  There is just too much information here on the forum to remember it all.  I forget all the time.   :-D 

Good luck with your hunt!

Norma
Thanks, you are sweet.  8)

Title: Re: Grocery cheese needs Love
Post by: blackshifter on March 27, 2013, 05:04:44 AM
Have you tried Italian provolone? The really sharp ones? I bet that will give it a kick!
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on March 27, 2013, 01:32:01 PM
Have you tried Italian provolone? The really sharp ones? I bet that will give it a kick!
Yep, plain and smoked. That is probably the first one folks try...it's a natural and works great  :chef:
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 02, 2013, 04:13:36 PM
This may be a stupid thing to say But my co-worker that worked in a pizzeria in New York when we was growing up said they would sprinkle a little salt and a drizzle of EVOO on the motz then toss it before adding it to the pie. Makes Sense..yes, will it work..I want to find out!! Besides who doesnt like a salty slice lol
Title: Re: Grocery cheese needs Love
Post by: dhorst on June 02, 2013, 05:30:24 PM
I often think that fresh mozzarella needs a bit more salt and good drizzle of evoo, post oven.  One cheese that I like to use with dry mozzarella is muenster.  It has just enough tang and it melts really well.
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 03, 2013, 07:32:29 AM
I've heard that Stella makes a good motz. Sams carries it.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 03, 2013, 09:19:26 AM
I've heard that Stella makes a good motz. Sams carries it.
Yes, it's OK. Just got a 3lb. bag yesterday @ $2.30 a lb.!  :)  Definitely needs provo or additional cheese flavor booster.
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 03, 2013, 11:13:28 AM
It's kind of ridiculous that it's so hard to find a decent cheese around. At least I can't. personally dont like adding provolone.
Title: Re: Grocery cheese needs Love
Post by: pizzaneer on June 03, 2013, 12:31:21 PM
Favorite mix to date is Colby Jack and mozz, about equal proportions, rough cut-into 1/2" cubes so it takes a minute longer to get to the bubbling stage.  Garlic & sea salt grinder post bake.
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 03, 2013, 12:43:37 PM
If I'm not mistaken, the Stella mozzarella at Sam's is part-skim mozzarella. Personally i'm not a big fan of part-skim, I prefer the whole milk.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 03, 2013, 12:53:32 PM
If I'm not mistaken, the Stella mozzarella at Sam's is part-skim mozzarella. Personally i'm not a big fan of part-skim, I prefer the whole milk.
You are correct sir!  Works great for my Chicago thin pizzas though.

And I'm with Camaro10...ridiculous there is no good cheese readily available!   Really ticks me off man.  >:(
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 03, 2013, 01:00:03 PM
It's hard to find whole milk as well unless I want to use kraft. I'm going to cave in soon and buy grande even with the 25$ shipping :(.   

At the end of the day if your cheese sucks than your pizza sucks. I may search the shelves of restaurant depot one last time before I buy into the whole grande madness.  No trader joes around here.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 03, 2013, 01:09:06 PM
It's hard to find whole milk as well unless I want to use kraft. I'm going to cave in soon and buy grande even with the 25$ shipping :(.   

At the end of the day if your cheese sucks than your pizza sucks. I may search the shelves of restaurant depot one last time before I buy into the whole grande madness.  No trader joes around here.
Check for Sorrento (not Sargento) and Polly-O at grocery store. They both have whole mild variety.

Bob
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 03, 2013, 01:51:04 PM
 :(Sorrento, Polly-O (a Kraft brand), Stella, Frigo, Dragone and even Great Value (Walmart) all make whole milk mozzarella, and are all decent cheeses. Mozzarella by it's very nature is not an overly flavorfull cheese, it's basically milk and salt, don't really know what people expect of it, it's not a long aged cheese which developes flavor over time. Paying a fortune for it isn't gonna buy you much more either! :(
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 03, 2013, 02:06:13 PM
This may me a stupid question but if whole milk has more Flavor then part skim then why don't more people use it? Is excessive oiling the only reason?
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 02:15:04 PM
:(Sorrento, Polly-O (a Kraft brand), Stella, Frigo, Dragone and even Great Value (Walmart) all make whole milk mozzarella, and are all decent cheeses. Mozzarella by it's very nature is not an overly flavorfull cheese, it's basically milk and salt, don't really know what people expect of it, it's not a long aged cheese which developes flavor over time. Paying a fortune for it isn't gonna buy you much more either! :(

Oh, I disagree  ;D While grocery motz sees very little aging, if any, foodservice motz can see as long as a month or more.  There's a butteriness and a richness to foodservice motz that can't be found in grocery motz. I'm no longer a Grande fanatic, but I'm still a huge believer in foodservice cheese- and foodservice cheese, even in bulk, is not cheap.
Title: Re: Grocery cheese needs Love
Post by: Jackie Tran on June 03, 2013, 02:16:14 PM
Bob what might help you get that buttery flavor is....butter.  I drizzle melted butter and sprinkle pecorino on my NY pies.  You get buttery, salty, and added flavor to your mozz.

Scott why are you no longer a Grande fanatic?
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 02:16:48 PM
This may me a stupid question but if whole milk has more Flavor then part skim then why don't more people use it? Is excessive oiling the only reason?

Some people are not big fans of oil-y pizza (weird, I know), but I think the larger driving factor is health.
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 02:23:26 PM
Bob what might help you get that buttery flavor is....butter.  I drizzle melted butter and sprinkle pecorino on my NY pies.  You get buttery, salty, and added flavor to your mozz.

Scott why are you no longer a Grande fanatic?

You know, I thought about drizzling butter many many times.  I also pondered grating very cold/frozen butter with a hard cheese grater to create the lightest possible layer. It's not a bad idea, but I think the milkfat and flavor compounds in a 'true' aged foodservice motz are more than just butter.

If someone were intent on resurrecting grocery cheese, and they were leaning towards enrichment, and I was eating their pizza, I'd definitely prefer butter than evoo.  The vegetal notes of evoo work perfectly on a NP pie, but on NY, it's just wrong, imo.

My last batch of Grande was a bit bland.

http://www.pizzamaking.com/forum/index.php/topic,25487.msg256935.html#msg256935 (http://www.pizzamaking.com/forum/index.php/topic,25487.msg256935.html#msg256935)

I'm just not feeling very Grande any more  ;D
Title: Re: Grocery cheese needs Love
Post by: Jackie Tran on June 03, 2013, 02:28:32 PM
Scott as long as you don't overdo it on the butter it will take your cheese up a notch.  So just a light drizzle.    I put it into one of those cheap plastic squeeze bottles with a small hole cut at the tip.  Try it you'll thank me later.  Also be aware if you are using salted butter vs. Unsalted. 
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 03, 2013, 02:44:22 PM
I'll agree that a good mozz from a food service beats the stuff in the store, I  have mentioned on several occasions that I buy 5 lb. bricks of Sorrento from a food service outlet. That said, it still remains that mozz is a mild cheese no matter how long it's been aging, and I personally spend the extra$$$ to try Grande and was not impressed in the least. I have one source (and it will remain anonymous) where I can get outstanding mozzarella, and ONE only! The rest of the stuff is all pretty much the same. Lately, I've been using Dragone in a pinch and I'd rate it one of the best store bought brands. I mix other cheeses with mozzarella to get around it's lack of flavor.
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 03, 2013, 02:53:50 PM
If you have access to some good (and I do mean GOOD) cheese curds, grate them up and try them on your pizza! ;)
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 03, 2013, 02:57:31 PM
Some people are not big fans of oil-y pizza (weird, I know), but I think the larger driving factor is health.

 :-D :-D :-D yeah, I love it. People thing oily cheese is cheap, the "oil" is the fat that comes out of the cheese at high heat. Fatty cheese is the good stuff!
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 03, 2013, 03:03:31 PM
I'll agree that a good mozz from a food service beats the stuff in the store, I  have mentioned on several occasions that I buy 5 lb. bricks of Sorrento from a food service outlet. That said, it still remains that mozz is a mild cheese no matter how long it's been aging, and I personally spend the extra$$$ to try Grande and was not impressed in the least. I have one source (and it will remain anonymous) where I can get outstanding mozzarella, and ONE only! The rest of the stuff is all pretty much the same. Lately, I've been using Dragone in a pinch and I'd rate it one of the best store bought brands. I mix other cheeses with mozzarella to get around it's lack of flavor.


Sharing is caring.
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 03:09:34 PM
That said, it still remains that mozz is a mild cheese no matter how long it's been aging, and I personally spend the extra$$$ to try Grande and was not impressed in the least.

Dave, when you previously talked about your disappointing Grande experience, because of my history baking with Grande, I took your comment with a grain of salt, but, with my recent Grande experince, I can see now that you were right.  I'm still a huge believer in foodservice motz, but Grande is not what it used to be.  At this point, I'm still struggling to find the foodservice motz of my dreams without having to spend a fortune buying around eight different brands of 6 lb. logs.  I do know it exists, though, because, even though the crusts in my local pizzeria are woeful, the cheese is on par with what it has been in the past.  If they're still getting good cheese, I should be able to score the same stuff.

How is the sorrento FS vs. the sorrento grocery? Have you been able to taste them side by side?  Sorrento FS will most likely be my next foray into foodservice cheese due to the fact that one of my supermarket delis offers it sliced (at $6/lb.- ouch).
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 03, 2013, 03:12:22 PM
Scott as long as you don't overdo it on the butter it will take your cheese up a notch.  So just a light drizzle.    I put it into one of those cheap plastic squeeze bottles with a small hole cut at the tip.  Try it you'll thank me later.  Also be aware if you are using salted butter vs. Unsalted.
Does anybody know of a good mister...I've had those stainless steel looking ones called "Misto" and they don't work good.
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 03:13:11 PM
Scott as long as you don't overdo it on the butter it will take your cheese up a notch.  So just a light drizzle.    I put it into one of those cheap plastic squeeze bottles with a small hole cut at the tip.  Try it you'll thank me later.  Also be aware if you are using salted butter vs. Unsalted.

I've pretty much sworn off grocery motz, but should I ever 'slum' it again ;D I'll give it a shot.  Unsalted, of course, as I've never had an aged motz, grocery or foodservice, that wasn't a tad on the salty side.
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 03:14:51 PM
Does anybody know of a good mister...I've had those stainless steel looking ones called "Misto" and they don't work good.

The last time this topic came up, it got pretty heated, and, as far as I recall, no clear cut frontrunners emerged as quality products. I believe a lot of it boils down to the luck of the draw.
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 03, 2013, 03:16:56 PM
Well if grande cheese isn't living up to its hype anymore and it's the saple of many popular pizzerias then we have a dilemma. Either they are using a different brand or we are setting out expectations too high????
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 03, 2013, 03:19:30 PM
The last time this topic came up, it got pretty heated, and, as far as I recall, no clear cut frontrunners emerged as quality products. I believe a lot of it boils down to the luck of the draw.
10-4..thanks Scott. In the body shop I use these small metal canisters for various cleaning products, etc. Has a schrader/air valve on it to charge it with air...maybe I'll try that.  ;D
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 03, 2013, 03:32:39 PM
Sorrento's food service mozzarella seems to be a bit firmer and dryer than the stuff you pick up in the grocery store. I can usually get it for about $2.25 a pound, the price fluctuates with the cheese market. I'd say it's slightly better tasting, again, I really don't get a hell of a lot of taste out of any mozzarella, but it is richer. I like the fact that's it's firm and can be grated easily, I run  it through a Presto salad shooter and it doesn't gum it up in the process.
Sharing is caring! ^^^ to disagree
Every mister I've ever bought wound up in the trash shortly after purchase!
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 03, 2013, 03:40:49 PM
I like the fact that's it's firm and can be grated easily

Alright, I'm sold. Non gummy grating is a sign of aging (drier/less moisture).  My grocery sorrento is very gummy, so maybe there's hope for a different process for the foodservice grade.
Title: Re: Grocery cheese needs Love
Post by: Jackie Tran on June 03, 2013, 03:45:07 PM
Every mister I've ever bought wound up in the trash shortly after purchase!
Haven't tested this out but before you toss out your mister...I've been told tha they tend to get gummed up and you need to periodically soak the cap in hot water to clear them out.  Try that and it should clear up the problem.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 03, 2013, 03:46:15 PM
Sorrento's food service mozzarella seems to be a bit firmer and dryer than the stuff you pick up in the grocery store. I can usually get it for about $2.25 a pound, the price fluctuates with the cheese market. I'd say it's slightly better tasting, again, I really don't get a hell of a lot of taste out of any mozzarella, but it is richer. I like the fact that's it's firm and can be grated easily, I run  it through a Presto salad shooter and it doesn't gum it up in the process.
Sharing is caring! ^^^ to disagree
Every mister I've ever bought wound up in the trash shortly after purchase!
It costs 5 bucks a pound here for grocery store Sorrento! It's as white as can be an no flavor...melts good though
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 04, 2013, 12:24:16 PM
I also find the Sorrento you pick up in the 1 pound block in grocery stores to be softer and wetter, that's why I always buy mine in the 5 lb. brick at a food service distributor. It's very possible that the two cheeses are produced differently. Sorrento's ricotta cheese has two different formulas depending on where and what size container you buy. The stuff in grocery stores is usually crap, the bigger 3 lb. containers sold through clubs like BJ's are much better and the have a shorter list of ingredients. I'm not trying to sell anyone on Sorrento, just passing along my own experiences.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 04, 2013, 12:36:51 PM
I have one of those old "Super Grater"(very large grate holes) and I do fine with the 1lb. Sorrento. You're right though Dave, that and Polly-O 1lb.er's can get pretty wet.

I have no food service outlets any where near me here in pizza waste land central NC.  >:(
Title: Re: Grocery cheese needs Love
Post by: dmcavanagh on June 04, 2013, 12:49:01 PM
Bob, some of the Saputo brands of mozzarella are usually drier than the Sorrento, Polly or Wallyworld brand. Try finding Dragone or Stella, they may be more to your liking.
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 04, 2013, 02:45:37 PM
I have no food service outlets any where near me here in pizza waste land central NC.  >:(

You've got plenty of pizzerias in Durham, right?  If you've got pizzerias, you've got a distribution network for commercial cheese and flour.  I am in no way saying that it will be easy to tap into that as a non commercial entity, but, when there's a will, there's usually a way.

I'm curious, do you own your own business?  Do you have a tax code? That will go a long way in dealing with some of these distributors, even if the tax code is for a company that's entirely unrelated food related.

The also the more expensive option of befriending a pizzeria owner.  You're a pretty friendly guy, Bob  :) Is there a pizzeria owner that you could befriend who could buy you some of this stuff? (at a markup, of course). 
Title: Re: Grocery cheese needs Love
Post by: pythonic on June 05, 2013, 07:37:47 AM
Bob,

Do you have access to boars head mozzarella?  If you do you can always go 50/50 with your Stella to help keep your cost down.  My personal favorite is 50 Mozz/30 Prov/20 White Cheddar.

Asiago is good too.  I remember playing around with all sorts of cheese combos when I first started out.

Nate
Title: Re: Grocery cheese needs Love
Post by: Camaro10 on June 05, 2013, 10:18:31 AM
Don't you guys every get tired of having to mix cheese just to get the taste you want. I know some pizzerias do this commonly but I wish there was a good enough motz that didn't require compensation from another cheese. I'm sure there is a motz somewhere that's is a hidden gem. Finding it is the problem.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 05, 2013, 11:56:56 AM
You've got plenty of pizzerias in Durham, right?  If you've got pizzerias, you've got a distribution network for commercial cheese and flour.  I am in no way saying that it will be easy to tap into that as a non commercial entity, but, when there's a will, there's usually a way.

I'm curious, do you own your own business?  Do you have a tax code? That will go a long way in dealing with some of these distributors, even if the tax code is for a company that's entirely unrelated food related.

The also the more expensive option of befriending a pizzeria owner.  You're a pretty friendly guy, Bob  :) Is there a pizzeria owner that you could befriend who could buy you some of this stuff? (at a markup, of course).
Thank you Scott. A couple years ago(when I didn't need as I do now) I had an owner that was real cooperative but he's moved on. Got a slice joint I've been going to recently and building a rapport with this guy but he owns 4 other places and I don't catch him too often.

My GF has a tax code...wonder what the semi truck driver for Roma Foods would think when he pulls up to the address and see's it is a small beauty salon!  ;D
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 05, 2013, 07:03:50 PM
My GF has a tax code...wonder what the semi truck driver for Roma Foods would think when he pulls up to the address and see's it is a small beauty salon!  ;D

As long as he gets paid, I don't think he'll bat an eyelash.

I just checked the Roma Foods website- they have a nice selection of cheeses and a Durham distribution center (which I'm sure you know).  You have a call to make :)

"Hi Roma Foods sales rep, my name is Bob and I manage a small beauty salon.  We're thinking of putting in a pizza oven and selling pizza and are in the process of investigating different distributors.  It will most likely be a small pizza business, so we won't be ordering much, and, during our planning stages, we will be ordering practically nothing- just lots of samples to get an idea of the products you sell.  Do you have minimum orders for deliveries, and, if so, how much?  Also, if we are customers (ie you have our information on file), can we purchase items at your distribution center?  Lastly, we'd like to sample one or two of your cheeses and one or two of your flours.  How do we go about doing that?"

It's not really that far from the truth.  If you're here, you have professional aspirations to open a pizzeria, just not in your GF's salon.
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 05, 2013, 08:37:33 PM
As long as he gets paid, I don't think he'll bat an eyelash.

I just checked the Roma Foods website- they have a nice selection of cheeses and a Durham distribution center (which I'm sure you know).  You have a call to make :)

"Hi Roma Foods sales rep, my name is Bob and I manage a small beauty salon.  We're thinking of putting in a pizza oven and selling pizza and are in the process of investigating different distributors.  It will most likely be a small pizza business, so we won't be ordering much, and, during our planning stages, we will be ordering practically nothing- just lots of samples to get an idea of the products you sell.  Do you have minimum orders for deliveries, and, if so, how much?  Also, if we are customers (ie you have our information on file), can we purchase items at your distribution center?  Lastly, we'd like to sample one or two of your cheeses and one or two of your flours.  How do we go about doing that?"

It's not really that far from the truth.  If you're here, you have professional aspirations to open a pizzeria, just not in your GF's salon.
You are quite a character Scott and I appreciate the nudging.  :)
I am going to make that call(again)asked them a couple years ago if I could stop by their business and buy some cash an carry Grande. :-\
But I got a plan now thanks to you....my GF doesn't worry too much about me running them up out of there to sell pizzas; there's a pizzeria right next door. they suck though an the owner is a jag...so ya never know!  >:D
Title: Re: Grocery cheese needs Love
Post by: scott123 on June 06, 2013, 01:42:48 AM
Would you like a slice while you're waiting for your highlights to be processed?  ;D
Title: Re: Grocery cheese needs Love
Post by: dhorst on June 06, 2013, 07:12:25 AM
Would you like a slice while you're waiting for your highlights to be processed?  ;D

Hah, former hairdresser here.  I could nail them both. ;D
Title: Re: Grocery cheese needs Love
Post by: Chicago Bob on June 06, 2013, 03:35:47 PM
Hah, former hairdresser here.  I could nail them both. ;D
Were you ever able to get Roma Foods to deliver product to the beauty parlour D ?    :(
Title: Re: Grocery cheese needs Love
Post by: dhorst on June 06, 2013, 05:16:24 PM
Were you ever able to get Roma Foods to deliver product to the beauty parlour D ?    :(

Afraid not Bob.  I do miss doing hair though.  Great money, but after developing asthma, I had to get out. :(