While you are still trying to decide if there was cheddar in the cheese, I thought I would share with you some experiments I did. At first when I starting making pizza, I had used a 3 cheese mozzarella blend. After a short time I started using Grande cheese only in my pizzas. I decided I wanted a new flavor profile, although I really liked how Grande tasted and performed. So I experimented with different blends. Since I am lucky enough to be able to buy different kinds of cheese at wholesale and have a Pelican head for my mixer (that I grate my cheese with), I could experiment. I do use some white cheddar in my blend, now. I have asked different stand holders that buy my pizza if they could tell any difference in the taste of my pizzas. Not one stand holder could tell I had used white cheddar, because it didn't look any different from the Grande when baked. I now am using 3 blends of mozzarella and some white cheddar. All the stand holders like the new blend better. At least I can experiment on stand holders because I have a humidified pizza display case. If I have a slow period I don't keep the pizza too long in the pizza display case. I just give the slices away and then I get some feedback on what they think. I usually ask customers if they want the slices heated in the oven before they purchase it, but you would be surprised how many people don't want it heated to get the crust crispy, again. My humidified display case keeps the temperature up to 144 degrees F. and because it is humidified, it will make the crust not as crispy.
I don't know if this will help you or not decide if the if the Aurelio's pizza did have cheddar in it.