Thanks for referencing the post of yours here on the forum where you mentioned that Gemignani was starting to offer Detroit-style pizzas.
I did a Google search this morning about Tony Gemignani and the Hunt boys and saw the Hunt boys did learn to make Detroit-style pizzas before they went to learn more about making different pizzas from Tony. I also think the Hunt boys could show Tony a thing or two about making Detroit-style pizzas, since they have tasted and seen so many of them.
Thanks also for explaining more about the conflicting articles.
I have no idea of what other brick cheeses taste like other than Eddieís, but when I make Greek style pizzas with AMPI white cheddar and a blend of mozzarellas, they really donít taste that much different to me then when using just the Eddieís brick cheese, or when using AMPI mild white cheddar and the Eddieís brick cheese like I did in my last attempt. I really donít know what a real Buddyís pizza tastes like though in the cheese department, but with my experiences with blends I donít think regular people could really tell the difference no matter what is used. At least that was the experience with my family, in that they thought the cheese I used for my last attempts was all mozzarella.
I also am going to contact Great Lakes at some point in time and see if there are distributors in my area for Eddieís brick cheese. I would be interested in knowing how much it costs a pound from a distributor.