Regarding Revello's, I believe that most of the Old Forge style pizzas are made using "Cooper" cheese. That's the regionally made white cheese that is sold in bricks and looks & tastes very much like american cheese, hence the "creaminess" when it melts. I know over the years so many people have commented about those places using american cheese on their trays, that's the Cooper's brick cheese.
BTW, regarding peanut oil in the 12x17 pans, once those pans are well seasoned, you can cut way back on the oil. I made a tray of white w/broccoli & garlic last night and only used 1-1/2 oz of peanut oil. The tray browned up beautifully and slid right out of the pan.
Here's some pics from last night