Mike Hauke is the Founder of Tony Boloney’s. He joined forces with his close friend and co-owner, Michael Burns (the “other Mike”) to launch Mad Mutz.  Mike is the lead Mad Scientist at Mad Mutz, where he pursues his passion for pushing the boundaries of flavor. Mike is a New Jersey native and, when he’s not in the lab, he’s spending time with his family and friends, making a mess in the kitchen at home (which his wife loooves) or skateboarding with his two sons.
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FREE SHIPPING for orders over $99. 🤪 Due to MAD demand, shipping times may take longer than usual
About Us
Welcome To OUr Laboratory
Our Origin Story
The Great Cheesy Experiment
The GreatÂ
Cheesy Experiment
01
The Observation
Big cheese is playin' ya'll. Most mozzarella “sticks” are stuffed with freaky fillers, icky oils, and a whole lot of nonsense. Alarmed? You should be. Processed cheese is downright monstrous. We knew there had to be a better way.
02
The Hypothesis
Could we surpass all known laws of cheesy chef-ery to create Mutz made with whole ingredients without sacrificing flavor and practicality? It was time to get to work.
03
The Process
We searched the world over and found our answer in the heart of Italy...PSYCH!, Atlantic City, NJ. Our top secret process allows us to make Mozzarella in a non-conventional yet quasi-traditional process- with full moisture and simple ingredients, unlike Big Cheese, who extrudes their “Mozzarella” into shameful filler-full blocks.
04
The Experiment(s)
But we couldn’t stop there. We may be ingredient purists, but there’s no denying that fried cheesy goodness is a perfect vessel for experimental flavors. We’re pushing the boundaries of flavor every dang day, from chimichurri Gaucho goodness to melt-your-face off Lucifer.
01
The Observation
Big cheese is playin' ya'll. Most mozzarella “sticks” are stuffed with freaky fillers, icky oils, and a whole lot of nonsense. Alarmed? You should be. Processed cheese is downright monstrous. We knew there had to be a better way.
02
The Hypothesis
Could we surpass all known laws of cheesy chef-ery to create Mutz made with whole ingredients without sacrificing flavor and practicality? It was time to get to work.
03
The Process
We searched the world over and found our answer in the heart of Italy...PSYCH!, Atlantic City, NJ. Our top secret process allows us to make Mozzarella in a non-conventional yet quasi-traditional process- with full moisture and simple ingredients, unlike Big Cheese, who extrudes their “Mozzarella” into shameful filler-full blocks.
04
The Experiment(s)
But we couldn’t stop there. We may be ingredient purists, but there’s no denying that fried cheesy goodness is a perfect vessel for experimental flavors. We’re pushing the boundaries of flavor every dang day, from chimichurri Gaucho goodness to melt-your-face off Lucifer.
The Conclusion
Eureka!
Cheese lovers rejoice! We’ve got our process down to a science- and we’re cooking up simply made insanely delicious sticks and balls on the daily.
Who is Michael Burns?
Ohhh you'll find out soon.
Don't worry about it right now...ok? Â Leave it alone.
don't miss the mutz craze
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