“It happened back in ’86 or ’87,” said Little Vincent’s manager, Daniel Rossi. “Some college kids started to ask for it and then it exploded from there.”
Ever since, on any Friday or Saturday night after midnight, Little Vincent’s has sold a lot of Cold Cheese slices, The cold shredded cheese used to top the slice is the same one used in its construction. The added cost is the same as Little Vincent’s other pizza toppings, $1.50 more (25¢ more than their $1.25 plain slice). But at $2.75, the Cold Cheese Slice costs about the same as most slices in New York City. It is a practice brought to Huntington by college students returning home to Long Island from school in Oneonta in upstate New York.
You 're already calculating culinary equations: Hot Slice + Cold Cheese = X. In this case, X isn’t a constant. Cold cheese allows for added effects and benefits. First, more is better. Second, oil usually removed by holding your slice tip-down, disappears — absorbed. Third, the introduction of cold cheese to the residual heat of a piping hot slice creates taste and texture nuances. There isn’t enough heat in even the freshest slice to melt all the extra cheese. But it does introduce three cheese stages to the eating experience: melted, beginning to melt, and cold cheese.
It doesn't take much to become a convert. — Arthur Bovino, 10/26/2010