I grate a blend of: fresh mozzarella, reggio parmigano and provolone, and I get a flavor that really knocks my socks off. I live in New York and, for the most part, prefer my own pizza to the pizzeria pizzas.
I have also found using 3 cheeses such as your combination of cheeses works really well. I don't know what has happened to US cows in the past 20 years, perhaps the feed they eat switching from grass to mostly grain pellets, and/or pasteurization process, but the low moisture whole milk mozzerellas have significantly less flavor and butterfat % than the past so I cut in more of some other cheeses for flavor. I made a pie today with buffalo mozzerella, grande low moisture, and freshly grated 18 month sharp imported reggiano parmegianno and it has a great flavor.
btw, even Cheese Wiz brand changed. I remember watching a show on Philly Cheesesteaks, and the owner of one of the famous steak joints was complaining that his customers were saying the Cheese Wiz didn't taste the same anymore.