Bleu Cheese Pizza Girl and Other Quirky Tales

Woman dials 911 because there wasn't enough cheese on her pizza

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Boutique cheese makers across the Mediterranean sell it, and you're also likely to find it at your nearest natural grocer. But here's a secret: You can make a version of it at home, using this recipe. Humboldt Fog goat cheese is an American original. West Coast artisan cheese makers at Cypress Grove Chevre created this goat's milk cheese in McKinleyville, California, and named it after the fog that forms over their Humboldt County home.

What's that greenish-black line running down the middle, you say? It's mold, but don't be discouraged — that's how it ripens! As the cheese matures, more of the originally crumbly core softens, resulting in a cheese that's creamy, light and mildly acidic with a stronger flavor near the rind.

It's sold online and in-house out of its original source, Cypress Grove Chevre , but you can also find it at several other artisanal cheese makers around the U. Try it melted over grilled mushrooms or as part of a veggie omelet. Is that grilled chicken? Or one of Cyprus's greatest worldly contributions?

When it comes to the world's best cheese, you can't stray too far from the Mediterranean. Halloumi also spelled halumi cheese is originally from Cyprus, a mixture of sheep's and goat's milk, and is popular in Greece, Turkey and Lebanon. In its traditional form, haloumi is unpasteurized and aged. The cheese is often used in cooking, and for good reason: Fried halloumi cheese has crept up in some Mediterranean restaurant menus around the world, with a side of Kalamata olives or as a topping for salad.

This is not your mom's grilled cheese — in fact, your guests might mistake it for grilled chicken. Pecorino cheese is made from ewe's milk.

Pecorino is part of the quintessential family of Italian cheeses that many associate with hearty ristorante condiments. Only this cheese is made from ewe's milk. Several versions of this cheese are available, the most popular being Pecorino Romano, which you'll likely find next to the parmesan as you rummage through the cheese display at your local grocer.

Woman dials because there wasn't enough cheese on her pizza

Other, lesser-known but still delicious! Pecorino Romano tends to have a saltier, sharper taste than parmesan, but both are great when sprinkled on pizza, mixed into lasagna or incorporated into virtually any Italian recipe you can imagine. Tzfat cheese is a gourmet cheese in Israel that's made from sheep's milk. Tzfat cheese is a semi-hard, salty Israeli cheese that's been produced in the ancient town of Tzfat since It was originally made from sheep's milk, but modern versions can sometimes include sheep's, goat's and cow's milk.

Descendants of the original cheese makers, the HaMeiri family, still use the classic sheep's milk, which Meir HaMeiri says is what gives the cheese its unique texture and taste. The sheep are free range and hand-milked to the sounds of soothing music.

The HaMeiri family factory is open to the public, offering tours and tastings as well as a history lesson on the surrounding town. Roquefort is a French blue cheese that's sharp, smoky and characterized by green-blue veins. Roquefort is a French blue cheese that's made from the milk of the Lacaune breed of sheep.

There's even a cute piece of folklore attached to it: A young boy, eating his lunch of bread and ewe's milk cheese, saw a beautiful girl in the distance, and abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, his plain cheese had transformed into Roquefort, now characterized by its green-blue veins and soft, crumbly texture. Those veins add color and a distinctive appearance to the cheese, but they also provide a sharp tanginess that sets it apart from other blue cheese varieties.

There have been lines ever since. Can't get there anytime soon? Their wood-fired Neapolitan-style pies with homemade mozzarella are so good that Astoria residents have been promoting Milkflower as the place their Manhattanite friends have to come visit to finally prove how cool they are to live there. Not bad at all. The made-to-order, wood-fired pies have always had a very personal touch — like your best friend happened to be a pizzaiolo and was making a mini-pizza just for you. There are now four mobile ovens, which can be found all over Brooklyn and Manhattan between April and November, but this fall he and partner Anna Viertel may make it much easier for New Yorkers to pin the accolades on what has thus far been a moving target.

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What are we talking about? Boy and girl's first meal together was pizza. Girl looks across pie and knows she will marry boy. Everyone lives happily pizza after. Oh, and it all happens in Brooklyn.

Want to have some fun? Start a conversation at the restaurant about which of the 12 pizzas on the menu is best. It will be a heated debate. There, wood-fired Neapolitan pizzas are made with homemade mozzarella and a lesser-known style, the Montanara Starita, is made using a combination and technique that was created by Starita more than 10 years ago and has started being emulated by other pizza makers: Following is the abbreviated version in one sentence: Sigh… ignorance, bliss, and all that. There are plenty of great pies — pilgrimage-worthy pies, in fact.

Pizza man Frank Pinello, a Culinary Institute of America graduate with proper bona fide slide experience , puts out super-thin crispy slices, the kinds that fire off synapses that at least make you believe this is how it always was everywhere. The white pizza is a great move, but so is the grandma slice, and so is the plain slice, and, and, and, and And when looking out on New York's pizza landscape, the devotion to a pizza from a time when it didn't mean artful charring and contrived, golden-tiled ovens is comforting, even if that just means the pizza of Still, the original location is one of the most underrated and un-hyped pizza classics in the city.

This move here is to order the plain cheese, eat, and repeat — do not reheat.

So give them a hand! But Ciolli lost the lease to the original space and had to move into a larger former bank building right next door on 1 Front St. So sit down and order something simple: When you check it out, weigh in on whether Patsy was robbed.

Pizza is cooked in a coal-fired brick oven the same way it's been done there since They catch themselves, begrudgingly and not out of politeness, noting that it is quite close to the real thing — fine, at least better than they could have imagined it could be in America.

It elicits that reaction for a reason; Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside Naples. With nearly a dozen different restaurants at every corner, Co. But its quality pies had more than just staying power. Take for example the signature Popeye: Perhaps the only thing better is when Lahey goes egg.

A Slice of History: Pizza Through the Ages

In which case, order two. Eating a pizza in the warm, softly lit environs of Lucali, you wonder how Iacono magically and mysteriously inherited from Gennaro Lombardi pizza primogeniture. In fact, you might as well have just become invisible.

The key to the perfect New Park slice may be a bit of ordering attention. The cheese will brown and crisp in spots. The slice will have some serious pizza-burn potential — but you won't care. You will eat that slice and immediately order another. The slice at Rubirosa which New York Magazine reported was named for a Florence, Italy restaurant whose owners named it after international playboy Porfirio Rubirosa is the kind that inspires cross-section marveling and sets the stage for game-changing pizza paradigm shifts. Some spaces are cursed. Motorino offers a handful of spirited pies, including one with cherry stone clams; another with stracciatella, raw basil, and Gaeta olives; and the cremini mushroom with fior di latte, sweet sausage, and garlic.

The key to Joe's success is their traditional New York City-style pizza with thin crust, great sauce, and just the right ratio of cheese, sauce, and crust just a bit less of the first two. Since , Joe's has served tourists and residents alike, making it a truly iconic New York landmark. Then factor in the fire that broke out in the coal storage area and ravaged it in And yet it does more than that. The coal-fired blistered edges, the spotty mozzarella laced over that beautiful red sauce… ah, fuggedabout all the teary-eyed try-too-much words, this is Neptune Avenue!

Yes, some of them have names like "Family Jewels," "Barely Legal," and after disgraced New York City mayoral candidate Anthony Wiener, "Carlos Danger," but you can afford not to take yourself seriously in an environment where Brooklyn hipsters and everyone else tolerate each other when your pizza is this good. Skip to main content.

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