That said, it still remains that mozz is a mild cheese no matter how long it's been aging, and I personally spend the extra$$$ to try Grande and was not impressed in the least.
Dave, when you previously talked about your disappointing Grande experience, because of my history baking with Grande, I took your comment with a grain of salt, but, with my recent Grande experince, I can see now that you were right. I'm still a huge believer in foodservice motz, but Grande is not what it used to be. At this point, I'm still struggling to find the foodservice motz of my dreams without having to spend a fortune buying around eight different brands of 6 lb. logs. I do know it exists, though, because, even though the crusts in my local pizzeria are woeful, the cheese is on par with what it has been in the past. If they're still getting good cheese, I should be able to score the same stuff.
How is the sorrento FS vs. the sorrento grocery? Have you been able to taste them side by side? Sorrento FS will most likely be my next foray into foodservice cheese due to the fact that one of my supermarket delis offers it sliced (at $6/lb.- ouch).