I have tried it a number of times to give it the "benefit of the doubt" thinking maybe the first batch was a bad batch, or it was improperly handled. I even got it directly from PFG so there was no middleman to leave it sitting out for a day by accident.
I was not that impressed. The flavor was ok, but I have had better. It didn't taste like there was any buffala in there to me, so I think the percentage of cows milk must be quite high. Also, this cheese doesn't have a great resistance to burning (like bufala), so I was forced to run my oven at 625 which is lower than I typically want to. That messed up the crust consistency I was going for. Aged cheeses like Poly-0, grande, and a number of "budget" cheeses I have tried do a much better job of resisting burning.
If I was a typical pizzeria making 550 degree pies, this would be a contender for sure... but the end all be all cheese it is not, especially considering that its the most expensive aged cheese I have ever purchased.
Interestingly it is the pizza cheese used at Gillette Stadium, so you can taste it there.