Why I Oughta...

Allow me to let you in on a little secret:  After a life-long search for the tastiest, best cheese for pizza, I am happy to tell you that the journey is over.  Here it is:  Chellino Brand Scamorza Cheese. I've been using Chellino Scamorza for 2 or 3 years after first reading about it on PizzaMaking.com and then seeking it out and finally finding it at Zeppe's Italian Market in Naperville .  It is NOT cheap - a few more bucks per pound than your run-of-the-mill mozzarella, but that few dollar expense is more than worth it. This particular brand of Scamorza - which is, as I'm told by the guy who answers the phone at Chellino Cheese Co in Joliet, IL, is the only Scamorza made this way (the rest it sounds like are a bit more like fresh mozzarella).  It is the perfect blend of creamy and salty.  And the key part?  It looks, grates, and smells just like mozzarella.  But it tastes a bit different (better) and it must have a different (higher?) burning point because it browns

Over on Rachelle's blog, she pointed out the hilarity in Peapod's labeling of American Cheese as "Cheese product" and how certain cheeses are labeled to be "made from REAL cheese" , but think I ran into a situation this week at our local Jewel that might be the BEST example when it comes to goofy cheese labeling.    Yup.  That's right.  Although it may be a good source of calcium, this is in fact "Imitation Cheese"!  They sell it in two varieties (mozzarella and cheddar) and as I was whipping my phone out to take photo, the guy stocking the shelves commented that they may have been to honest with their packaging for consumer's tastes.  This stuff was marked down and won't be restocked, he said.  $0.94 for a package of cheese is pretty good.  But...this stuff isn't cheese! Looking at the label, there is milk-ish items involved, but after that, the ingredient list goes downhill fast. I'm guessing that there are plenty of othe

So that's what $8.00 worth of Jarlsberg looks like, huh? Actually, it is just shy of $7, but you get the picture.  Nat and I were wondering around Whole Foods last week and the cheese monger was where I lingered the longest - as usual.  I didn't buy this cheese and in fact, I don't think I've ever had Jarlsberg ever. For those of you who don't get the reference, see here .  And...yes....I'm lame for liking that movie!

We bought all the necessary tools and ingredients.  Candy thermometer, cheese cloths, etc.  We're ready to make cheese!  In honor of our nation's independence, we're going to cook up a specatuclar Mexican feast featuring carne asada and housemade queso blanco. If I move quickly enough, I'll be able to take photos.  I still have to make a home-brewed cheese press, but that won't stop me from starting the process!