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Smoked Mozzarella in San Diego

honkman Aug 17, 2009 03:53 PM

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) ?

  1. d
    daantaat Aug 29, 2009 09:25 PM

    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!

    1. d
      daantaat Aug 27, 2009 08:22 PM

      honkman,

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

      TIA

      17 Replies
      1. re: daantaat
        SaltyRaisins Aug 27, 2009 09:47 PM

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

        1. re: SaltyRaisins
          d
          daantaat Aug 28, 2009 08:56 PM

          do you have an address/location for Mona Lisa?

          1. re: daantaat
            SaltyRaisins Aug 28, 2009 09:03 PM

            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.

        2. re: daantaat
          honkman Aug 28, 2009 09:51 AM

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

          1. re: honkman
            l
            LaurenZ Aug 28, 2009 12:51 PM

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

            1. re: LaurenZ
              honkman Aug 28, 2009 01:31 PM

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

              1. re: honkman
                Josh Aug 28, 2009 02:14 PM

                To reiterate, Henry's on Governor Dr.

                :-)

                1. re: Josh
                  d
                  daantaat Aug 28, 2009 08:56 PM

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

                  1. re: Josh
                    honkman Sep 4, 2009 12:16 AM

                    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.

                    1. re: honkman
                      stevuchan Sep 4, 2009 09:51 AM

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

                      1. re: stevuchan
                        Josh Sep 4, 2009 10:59 AM

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

                        1. re: Josh
                          Captain Jack Sep 4, 2009 11:19 AM

                          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.

                          1. re: Captain Jack
                            stevuchan Sep 4, 2009 01:24 PM

                            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.

                            1. re: stevuchan
                              SaltyRaisins Sep 4, 2009 01:46 PM

                              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.

                              1. re: stevuchan
                                Josh Sep 4, 2009 01:54 PM

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

                                1. re: stevuchan
                                  honkman Sep 4, 2009 06:31 PM

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

                            2. re: stevuchan
                              c
                              cstr Sep 4, 2009 03:04 PM

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

                2. Josh Aug 17, 2009 03:56 PM

                  Henry's usually has it, actually.

                  5 Replies
                  1. re: Josh
                    stevuchan Aug 17, 2009 04:24 PM

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

                    1. re: stevuchan
                      honkman Aug 17, 2009 04:39 PM

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

                      1. re: honkman
                        Josh Aug 17, 2009 04:48 PM

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

                        The one on Governor Drive should have it.

                        1. re: honkman
                          d
                          daantaat Aug 17, 2009 10:14 PM

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

                          1. re: daantaat
                            stevuchan Aug 18, 2009 07:40 AM

                            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...

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