Smoked Mozzarella in San Diego

[honkman]

I need some good smoked mozzarella for a risotto but hadn't any luck finding it so far. Does anybody know where to find it (if possible in the La Jolla/Mira Mesa area) ?

[daantaat]

ok, I found it! Mona Lisa had it and about 3/4 lb cost just under $7. I haven't tried it yet and have no idea if it's "good" or not, but at least I found it and I think it'll be fine for my purposes.

Went to Henry's and their smoked mozzarella is fresh, not aged. For my needs, it needed to be aged.

Went to Venissimo and they didn't have it either. They had another smoked cheese that was tasty, but not the flavor I was looking for.

Thanks for everyone's help!

[daantaat]

honkman,

did you find smoked mozzarella (or an acceptable substitute)? if so, where? I have a recipe that calls for it.

TIA

[SaltyRaisins]

Regularly stocked at the refrigerator case to the left of the entrance at Mona Lisa deli- good quality scamorza.

[daantaat]

do you have an address/location for Mona Lisa?

[SaltyRaisins]

Little Italy on the corner of India and Hawthorn.

2061 India Street, 92101

My "link to a place" function doesn't seem to work. Sorry.

[honkman]

I didn't have time to look last week but will look next week.

[LaurenZ]

Bristol Farms in UTC while super expensive has an amazing cheese selection. Give them a call.

[honkman]

I looked already at Bristol Farms a few weeks ago and they didn't have any.

[Josh]

To reiterate, Henry's on Governor Dr.

:-)

[daantaat]

thanks, Josh! I think we'll swing by there after the weekly run to Convoy...

[honkman]

Bought the smoked mozzarella today ay Henry's. It was good but the "smoked" flavor was stronger than I expected and was a little overpowering for the risotto.

[stevuchan]

FWIW I had same kind of experience using Linkery bacon for a Carbonara, too much for the dish.

[Josh]

Everything I've read about carbonara warns against bacon for that very reason.

[Captain Jack]

Ya, thats why I use pancetta in my carbonara. I have been meaning to make some guanciale and use that in place of the pancetta, but I have not gotten around to it.

[stevuchan]

is there a local source for guanciale? Kitchen is all packed up getting ready to move. Josh, I've also read some on Carbonara and some say bacon from the GIs during the war was used, althouugh I think the dish predates that era. It is a controversial topic on the Home Cooking board.

[SaltyRaisins]

It does: it was served first at "La Carbonara" restaurant in Campo dei' Fiori in Rome. Don't believe them when they say that "it was a dish popular among coal miners." The restaurant gets it's name from the charcoal works that occupied the same space for over a hundred years. An perfect dish when done correctly. That calls for guanciale, pecorino (not Parmigiano), garlic, black pepper, an egg and fresh shelled peas if they're in season.

[Josh]

Don't know about guanciale here. I know that Tsuruhashi has pork jowl on their menu though.

[honkman]

Knight Salumi has guanciale. Go to the farmers market in Little Italy and ask for it.

[cstr]

Bacon is too smokey, try panchetta, spec or procuitto, it'll give you the depth you want in the dish.

[Josh]

Henry's usually has it, actually.

[stevuchan]

So does Trader Joes, not mind blowing quality but it will work in a pinch.

[honkman]

I looked at TJ, WF, Ralphs, Vons (but not at Henry's) and couldn't find it. At which TJ have you seen it ?

[Josh]

Henry's sells this one:
http://mozzarellafresca.com

The one on Governor Drive should have it.

[daantaat]

I got some at the UTC TJ's or Ralph's but that was a year ago. Worst case scenario, call Venissimo.

[stevuchan]

I've seen it at both TJ I frequent PB and UTC. Here is an unofficial commercial that might explain your troubles.

http://www.seriouseats.com/2009/02/in...