best Cheese Brand for Authentic Chicago Deep Dish?

[spacelooper]

        I live in Nashville Tn which happens to be a Chicago dead zone!.... no Deep Dish in the 25 years that I've lived here, and the Mozzarella cheese choices are horrid. Generic Kroger brands, Boars Head (ACK!), Kraft and Polly-O are about the extent. I have tried all but none quite do it for me. Polly-O has too much moisture for me, but is probably the best tasting of the bunch.
        I was curious if anyone knew what brands might be used by Malnati's or other Chicago institutions? I was thinking about ordering some Grande Low Moisture and Whole Milk from PennMac, but am not sure what their shipping rates are like... their other prices seem fairly decent.
        I was also curious if anyone knows do Malnati's and other places mix Mozzarella and Provolone etc or are Chicago Deep Dish usually just Mozzarella? I apologize if this is already covered on another thread.... I do always use the search function and check these things out but you don't always get the correct "hit" etc.

thanks guys,
Todd

[dellavecchia]

...Boars Head (ACK!)

Todd - I have always found Boars Head to perform very well under sauce, as in a deep-dish, and have really great taste. I get it sliced at the deli.

I used their provolone here:

http://www.pizzamaking.com/forum/index.php/topic,17983.0.html

And the mozz here:

http://www.pizzamaking.com/forum/index.php/topic,23242.0.html

John