Jeremy, since we talked about this last, I've acquired some additional information on this subject.
Let me first reiterate something I said previously. You can have the best mozzarella cheese on the planet, but if you don't have the right thickness factor, the right sauce quantity/consistency, the right cheese grate size/quantity and the right oven setup, it won't melt properly and the taste will be impaired. Cheese can't just melt. In order to give off it's full flavor, it has to bubble and very lightly brown. In order to bubble, it has to get intense heat from below- and the only way that occurs is if the crust is thin enough. One wouldn't think that stretching skills are integral to the flavor of the cheese, but they are. If you can't stretch a really thin pie, and you can't bake it up relatively quickly, forget getting the taste you're looking for out of the cheese.
Thicker crusts and inferior oven setups tend to produce pies that look like this:http://student.plattsburgh.edu/kcuti001/ny/menu/cheese.jpg
The cheese is melted, but only barely melted- and thus is tasteless.
On the other end of the spectrum, when you bake at too low of a temp, for too long, the cheese will dry out and you'll get browning:http://theravenousprincess.files.wordpress.com/2012/02/larosa-pizza-week-21.jpg
Technically, browning produces flavor, but it's not the flavor you want. Also, certain cheeses are more prone to browning than others.
Here's, imo, the perfect storm of all the factors that go into melting cheese (courtesy Bakeshack)http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=25297.0;attach=134303;image
Fast bake time, thin crust, good top heat, good cheese quantity, good cheese grate, proper sauce consistency (not too thick, not too watery), proper sauce quantity and a good quality commercial mozzarella. Marlon happened to have done this in a wood fired oven, but you can achieve this in most home ovens with the right setup.
The bottom line, though, is that before you can even begin to start judging cheeses, your pizza making skills have to be pretty finely honed.
If you have all these factors dialed in and are just missing the high quality cheese aspect of the equation, here is my advice.
First, Grande has slipped in recent years, in a major way. Cosmetically, it's flawless. It melts beautifully, but it has almost no flavor, other than salt. When you walk into a NY pizzeria, one of the smells that should hit you as you open the door is buttered popcorn. It should really be in your face. This comes from the cheese, and, in a good cheese, will be detectable when you're grating it. Whenever you grate cheese (and you should ALWAYS grate cheese by hand), grate a mound and then stick your face in it. You should get a good whiff of buttery goodness. If you don't, the cheese is bunk.
Romano, provolone and cheddar are workarounds for flavor deprived mozzarella. I don't mind a little romano on my pies, but a truly good mozzarella shouldn't require augmentation, and, while a few of the places I grew up with used hard cheese (most likely romano and parm), provolone has always been pretty rare and cheddar has been nonexistent.
So, you want a commercial mozzarella that isn't Grande. I'm still looking for the mozzarella of my dreams, but, so far, I like the Calabro. You probably won't have access to Calabro, though. How far are you from St. Paul? If you're close, I would find someone with a tax id and have them join up to Restaurant Depot. Either that or call RD and try to finagle a one day pass ("I'm opening up shop, but don't have my paperwork in yet" or something to that effect).
The RD's house brand, as Maryann pointed out, is better than Grande, but you're going to want to try other brands as well. You're best bet is to post the brands you have available here and we should be able to advise a course of action.
If you don't live near RD, then it's going to get harder but not impossible. Wherever there's pizzerias, there's distributors selling commercial cheese. Do your research and find one that sells to the public- or use the tax id you would have used for RD and find someone with a low minimum order. If worse comes to worse, you can start going around to pizzerias and see if anyone will sell you cheese. Offer them double what they're paying for it and someone should bite.
I'd like to be able to tell you buy cheese "X," but cheeses vary regionally, so I don't know what will be available to you. Minnesota isn't far from Wisconsin, and, while Grande is to be avoided, you should be able to find a good Wisconsin wholesale mozzarella. Remember, whole milk, low moisture, by the brick (6-7 lb.).
Unopened cheese has a relatively long shelf life, but I don't trust either the turnover or the shipping methods at Pennmac. Besides, the only viable candidate I see on their list is the F&A, and, at $42 plus shipping for a loaf, that's outrageous. Your local pizzerias are most likely paying around $20 a loaf. If you offer them $30-$40, that should make it worth their while and you'll know you're getting fresh cheese. If you can, though, find out the brand they're using before you commit.