On a trip through York, PA we stopped in at Jim and Nena's Pizzeria on Memory Lane. The owner of this branch of the chain provided a testimonial for the Bacio website:http://www.baciocheese.com/testimonials/
This is a basic pizzeria, offering very good value for money. They make a New York style, and the crust is above average for the area.
We ordered a whole cheese pie so it would be fresh. There were no marketing materials in the store advertising particular food products used. No visible cheese boxes or packaging materials, so no guarantee this particular pie used Bacio cheese. However, there is a link to a Vimeo video on Bacio's testimonials. It is video number 75542564. The sheen and stretch on this pie was similar to the that seen on the pies in the video. Well, the cheese did not taste like the imported buffalo milk mozzarella my neighbor bought (it was not a match for Shakey's cheese either) a few months ago in a gourmet shop. The cheese was good, but it was not the second coming. It reminded me of the cheese you get in basic, stand-up NYC neighborhood slice joints. Never bad, but not spectacular.
The linked-to Vimeo video looks like it was shot by a moonlighting Food Network crew. Four of the five pizza operators shown are within easy driving distance of Roma Foods division headquarters. The scenes are filled with edited sound bites, and we all know how that goes. From both the testimonials web page and video, you can see who their targeted customers are: mom and pop pizzerias and small Italian restaurant chains who buy the "better" cheeses. Many of these buy from Italian foods distributors rather than the national broadline distributors. I have no problem with a wholesaler promoting a private label brand line of products, but market it ethically.
One of the pizza operators shown in the Vimeo video includes a tie-in to Bacio cheese on his website. In the Youtube video for one of his branches, he states, and I quote, "From, ah, the fresh basil we put on, to, ah, the buffalo milk mozzarella, to the pizzas, put it right on top like this." While you, too, can identify the endorsers, I don't want to cause anyone embarrassment from a Google search.
I can find only one other thread here that discusses "regular, unfrozen" Leprino pizza cheese,http://www.pizzamaking.com/forum/index.php?topic=7386.msg63688#msg63688
and I have never come across any for sale with Leprino's name on it. A review of "regular, unfrozen" Leprino vs. Bacio would be of interest, if only for the pizza operators among the members here.