Michael Hauke of Mad Mutz Mozzarella Lab stretches cheesy goodness.
ATLANTIC CITY - The fantastic foodies at Tony Boloney’s did it again. At noon Friday, Oct. 18, local journalists, government officials, election hopefuls, friends, family and influencers in search of free cheese gathered on a sunny Fairmont Avenue sidewalk to attend the grand opening of Mad Mutz Mozzarella.
Just two days ahead of National Mozzarella Day, a garage door adorned with black and lime green branding opened to reveal a factory dedicated to the cheese that is often rated on its pull while tugging at the heartstrings of pizza enthusiasts everywhere.
"Atlantic City has historically had a diverse food culture, but now Tony Boloney’s is stepping up the cheesy factor in AC,” proprietor Mike Hauke said. “As an expert in the crazy culinary pizza and sub world, we are now thrilled to be manufacturing Mad Mutz Mozzarella right here in Atlantic City, where I started in 2009 with Tony Boloney’s. Made in Atlantic City but distributed to the world.”
Guests were treated to homemade – down to the specially crafted panko coating – cheese sticks in two flavors, one hot and one traditional. Then, wearing lab coats they checked out the making and packing operation. You know a chef or owner is confident in their product when they agree to “show you how the sausage is made.”
Samples of fresh still-warm mozzarella were handed out to the excited crowd, which included NJ Sen. Vince Polistina, Assemblywoman Claire Swift, Assemblyman Don Guardian and Atlantic City Council candidate Maria Lacca.
NJ Sen. Vince Polistina."We need to encourage global enterprises to think of Atlantic City as the culinary capital of New Jersey,” Polistina said. “Having a mozzarella laboratory in Atlantic City that distributes products throughout the United States is a step in the right direction for Atlantic City.”
The taste? Delicious, in this writer’s opinion.
Michelle Tomko gets a taste of Mad Mutz's cheesy goodness.The sticks are not what you get at a local pub. They are rich, gooey and have a satisfying snap at the first bite. Hold something under your chin, because with no filler, real milk is released in a flavorful river of the good stuff. For those who like it hot, there’s a lasting sense of heat on the tip and back of your tongue.
Michael Hauke of Mad Mutz welcomes the crowd.According to Hauke, the dynamite sticks of filler-free goodness are so rich that customers tell him the standard order of five is just too much cheese – like there could ever be such a thing.
The laboratory creates, packages and distributes its products wholesale to grocery stores and food service suppliers.
Sharon D'Angio of Boys and Girls Club of Atlanitc City and Greater Atlantic City Chamber of Commerce President Michael Chait.Unfortunately, and unlike the three Tony Boloney’s restaurants, the facility is not open to the public.
More information can be found at www.madmutz.com where you can join a waitlist to be one of the lab’s first customers in November.
