pizza king, sorry I just saw your question about what cheese I like.
I have to say that I totally agree with the people here who dislike grande mozzarella. To me it tastes bland when melted, but surprisingly sharp before melting. I wish other cheeses had it's amazing melting characteristics and resistance to burning, but with better flavor. So far I have had no luck finding that. My favorite is probably the boars head mozzarella cheese, but it is very expensive and not wholesaled through the typical channels. It has great flavor and melting characteristics. At one point I also loved poly-o, but it has since changed and doesn't taste as good anymore. Dragone whole milk mozzarella has really great flavor, but burns too easily for well done pizza because it is so dry. Over on the west coast precious whole milk mozzarella seems pretty good. Maggio is another great brand, but is only available around the NJ, NY, and PA areas.
I have had good luck blending the dryer cheeses, or part skim cheeses with grande whole milk to improve the melt, while still retaining some of the flavor of the dryer cheese.
I really wish I could get my hands on some of that cheese from chicago!
I have found that what cheese tastes best totally depends on how long and at what temperature you cook your pizza. Normal dry mozzarella (polyo,boars head, etc.) is absolutely horrible in a fast bake oven. Even if it has a chance to fully melt and brown a bit it tastes so bland. There is something going on where dry mozzarella needs a long slow melt to develop the proper flavor. Even with typical NY style pizzas the best brand is somewhat dependent on how much top heat you have in your oven, and how long you leave the pizza in the oven. For quick high temp pizza nothing I have been able to find beats buffalo mozzarella or the grande fresh mozzarella. Bel Gioioso cryo pack mozzarella also be very tasty, but for some reason I have a hard time finding it fresh enough and it often breaks down in the oven.
I have also found that if you use part skim mozzarella you can get much more of it on the pizza without it being goopy and sloppy. Some of the better pizzerias use part skim in huge quantities to achieve that special flavor. It took me a while to figure this out. I would research what type of cheese a favorite pizzeria uses, buy it for myself, and be disappointed in the results. I finally realized that it was the ability to use that quantity of cheese, not the quality of the cheese that people liked so much. If you are an extra cheese type of person check into the part skim varieties.