I treated myself to a quick slice of NY-style pizza at my local joint around the corner from my business.
The owner was just in the middle of shredding a few blocks of mozzarella and I asked him which brand he uses. Currently, he's using "California Gold" mozzarella, a brand I've never heard of. Taste-wise, I think it's a little on the lower end of the spectrum but okay. https://www.karouncheese.com/cheeses/california-gold-mozzarella-loaf
He also mentioned another brand, F&A Mozzarella, that he used to top his pizzas with which he said was a great cheese but too expensive for him ever since he had to trim his costs down a bit. It is apparently from Wisconsin...http://www.fadairy.com/mozzarella.html
The best cheese, he said, is without doubt Grande but also too expensive for him right now. When I mentioned that Whole Foods sells Grande for around $10/lb and that for my taste it oils off too much he said to let the cheese age. If the cheese is too fresh, it's too greasy...the best results he gets from the Grande mozzarella is when it has aged for about a month, he said. I suggested Polly-O but he's never heard of it.
Does anyone, who might have used the two cheeses mentioned above, have any info on them?