OMG! How did I miss Tillamook mozz? I love their cheese, but in my opinion it is a higher quality eating cheese (vs melting cheese) although Tillamook makes a good mac n cheese though, I think it's because recipes use a starch like flour and is meant to be more fluid.
California Golden "was" the brand the cheese, I don't know when or for how long and I don't know if it still is. I know that grande was suppose to be "bubblegum cheese", but I didn't have that experience. So maybe what I was getting, was just too aged.
May I suggest hydrogenated, deodorized lard and not some expensive refrigerated stuff. A least not for this application. I really don't know if it will be a factor here since RT uses pretty warm water, but watch for containers that show signs of being stored at too high a temp. eg. oily packaging. If the lard/shortening melts even slightly before using it will affect the dough. You can't just fix it by firming it up in the fridge, once it's been melted, the properties change. If only the top layer is affected it can be scrapped off, but that not a guarantee. Also my experience when replacing crisco with lard is that I have to reduce amounts by 2 T per cup. Sorry that it's not more precise. I have found some food service shortening with similar ingredients to original Crisco. The last one I tried had way too much air whipped into it so it was really fluffy and too soft. I have a couple more to try before I move on to lard. the new formula crisco has a lower melting point and I think the flavor is funky.
Wish I had a sheeter so I could experiment with you.
I'm just jealous. i vaguely recall reading someing about the tiny surfaace blisters being caused by a combination of surface friction (eg kneading or sheeting) and blocking steam but we may have covered that already. I know I have it in some current notes. I still can't belive how long we've been at this