Why I Oughta...

I've long talked about how pizza makers here in Chicago have access to a product from Chellino Cheese Makers in Joliet that is unique and available in grocery and specialty stores in the Suburbs.  Over the years, I've posted the details of where I've picked it up and have been (informally) tracking the price. This year, we bought the Chellino Scamorza Pizza Cheese from Pete's Market in Oak Brook Terrace.  See below for the cheese and the price tag:  $12.53.   What was it last year?  Here's a post from December 29, 2021 that shows a tag from Angelo Caputo's for the same Chellino Scamorza Pizza Cheese that (at that time) was costing: $6.99 . That's some price increase, isn't it?  Holy Cow.   That's $5.54 increase in 12 months.  80% increase year-over-year. December 2022:  $12.53 December 2021:  $6.99 November 2021:  $7.99 February 2019:  $5.99 February 2018:  $6.99

I've been a proponent of a low-moisture cheese for pizza making for a number of years.  A special cheese, specifically:  Chellino Scamorza Cheese .  It isn't smoked and is most-similar to the traditional low-moisture Mozzarella that you find at the Jewels or Marianos.  But, I've been experimenting with a different set of cheeses with my Bar Pies.   I took that class with the OG Pizza-online-guy Adam Kuban last year where he talked about his "KuBlend" where he talked about how he blends a couple of cheeses for Bar Pies.  For some recent Bar Pie experiments , I've moved away from the Chellino Scamorza and have begun to trial this 2 parts Whole Milk Mozzarella (low-moisture) and 1 part Fontina.   Fontina has been on my radar for a bit as the folks at Via Napoli in the World Showcase at EPCOT Center use it (see this post from 2017 that shows a few cheeses they use including: Robiola, Parmesan, Provolone and Fontina.) Below are the two products that I've been

Up at Angelo Caputo's in Addison, they're selling pizza cheese for a full buck cheaper than Frankie's Deli in Oak Brook Terrace .  Cheapest I've come across was at Nature's Market in Westmont, but that $5.99 price is (now) almost four years old.      For tracking purposes, I shredded six of these #1'ers, but ended up using probably four of them across 10 bar pies and 2 skinny Detroit pies on Christmas Eve.  Also, four white Cheddars was probably 50% too much, too.  Next year - with the same amount of bar pies, I could factor 4 scamorzas and 2 white cheddars. They bill it as "Cheese for Pizza" from The Chellino Cheese Company, Joliet, Illinois on their packaging.  And that's how we use it.

I've long held that this Chellino Scamorza cheese - out of Joliet - is the best pizza cheese for home bakers.  I started buying it when we lived in Elmhurst and picked it up at Angelo Caputos up in Addison.  Since we moved to Downers, the sourcing of the cheese has been spotty.  They have it at Angelo's on 55th here (shared in 2018) , but I had a bad experience with flavor and don't love that store.  I've since gone back and have had no problems.  I also tracked the price at Nature's Best Market in Westmont where they were selling it for $2 cheaper than Angelo's at $5.99 .   I haven't settled on a source, but buy it where I can when I need it.  I recently picked up a meal at Frankie's Deli in Oak Brook Terrace (near my folk's place) and noticed they carry the stuff.  Here's the tag below showing their price:  $7.99. I haven't done enough of a close examination of the price of Chellino Scamorza Cheese over the years, but I think $7.99 is abo

Earlier this month, I posted about Nature's Best Market in Westmont and the deal they had on Chellino Scamorza Cheese out of Joliet.  Nature's Best Market sells it for $5.99 and that's quite a bit cheaper than what I normally see the stuff at Italian markets or a place like Angelo Caputos or Pete's Fresh Market.   I can't say it enough:  go find this Chellino Scamorza cheese .  If you are in the business of making pizzas at home, it will change the way you dress your pies.  It is super salty and seems to have a very high burn point, so you can really cook your pies well done and not come away with a very dark/too dark top.   The reason why I'm posting about it again, is that I've now found a second source that is in close proximity to our #newoldfarmhouse :  Angelo's Italian Market on 55th Street in Downers Grove .    Having lived in Downers Grove for more than half-of-a-year, I've now driven by this place more than 100 times.  It is ri

Back in 2011, I posted about Chellino Scamorza Cheese on the blog and said - at the time - that it was the *BEST* cheese to shred and dress on your pizzas.  I mentioned that I had been using it for a few years and that it isn't cheap.  Today?  Still the best pizza cheese.  And, frankly the ONLY cheese that I'll use to dress my pies .  Over the years, I've mentioned this variety of Scamorza Cheese on the blog.  Here's a post about a pizza place that opened in Naperville that uses the stuff .   And then in 2012, I posted about a visit to this Italian Deli in Westmont called Amici Italian Deli .  (Kinda funny...but we live like 2 minutes away from this place now.  Too bad it closed!?!  I would have been all over it.) This stuff from Chellino - out of Joliet - is different than most Scamorzas in that it isn't smoked and is much more like a part-skim mozzarella that you can take a box grater to the ball.  And it is a surprise when we find it in stores.  Since we mo

Earlier this week, I posted the photos of my new cutter pans for Chicago thin crust pizza making and here as you likely guessed, it didn't take long for me to try to put it them through their paces.  I grabbed a Aurelio's clone dough formulation from the PizzaMaking.com forums and dressed it with my usual set of ingredients: Chellino Scamorza cheese , pepperoni, hot Italian sausage and some red peppers.  Finished with some parm and basil after it baked. Consider this step one in a long journey towards my next pizza quest:  tavern cut, Chicago thin crust. We're living at Equation Boy/Man's house and thus, using their ovens.  I haven't quite gotten enough practice to know how they'd perform.  I put the pan on a lower rack and placed my baking steel on a rack just on top of the pie.  Thinking...that there would be some thermal mass baking the top.  That, indeed, worked great.  The top of the pie came out perfectly well done.  But the bottom?  A little too we

On Saturday, we went to Angelo Caputo's up in Addison for some various items including the Chellino Scamorza Cheese that I use in our pizza making.  Unfortunately, Caputo's was all sold out.  Weird.  But, I didn't want to give up, so Nat pulled out her phone and found this place:  Amici's Italian Deli and Fruit Market in Westmont.  We called them and asked if they carried Chellino Scamorza?  Sure enough, they have a lot of it they said. When we arrived, I immediately went to the refridgeration case and saw these beauties. A whole dollar cheaper than Caputo's at $5.99. We found a few other items to pick up, but didn't give the store a real good once-over.  It appears to be a solid Italian deli with the majority of the customers milling around in the back by the deli counter.  Lots of cuts of meat, lots of sliceable meats.  We'll give it a shot for lunch one day soon.