I've got a few comments to add to this subject, based upon my many years of walking past NY slice joints at the same time the drivers of wholesale food distributors unloaded a order and transported it via hand trucks over the sidewalk and into the front door of these pizzerias.
Most of the discussion on this cheese board involves branded cheese. Grande, Saputo and all the brands they snapped up, Lactalis and all the brands they snapped up, house brands of GFS, SYSCO, Performance Foods Group/Roma, US Foods, Belissimo Foods, Restaurant Depot, etc.
Yet, there is a lot of cheese bought by pizza operators in CT/NY/NJ/PA that is either unbranded or has the house brand (sometimes trademarked, sometimes not) of a small Italian Foods distributor with only one or a small number of warehouses.
I'm struggling to find a way to categorize all of the different cheeses that wind up being delivered to locations in CT/NY/NJ/PA. It could be that "that delicious cheese" is an unbranded commodity cheese or a joker brand sold by a mom-and-pop distributor.
I have not found one distributor in the area yet who makes his own cheese (not to say there aren't any, however). But I have found some surprising discoveries.
Land O' Lakes has a foodservice line of business:http://www.landolakesfoodservice.com/
They have an ingredients line of business:http://www.landolakes-ingredients.com/
Finally, they have an industrial line of business, products of which wound up in a mom-and-pop pizzeria:http://www.landolakesindustrialcheese.com/
Of course, some of these products go into processed products like Land O' Lakes retail cheese products sold in supermarkets. But, this does show that big cheese companies make products you never hear about. How many of these "goodies" only get sold in the industrial marketplace in 640 pound blocks? And how can a pizza operator and the cloners on this site get hold of these "goodies"?
The USDA's National Agricultural Statistics Service provides more data that you can digest:http://www.nass.usda.gov/
For 2008, the last year I can find stats for, they list the following number of cheese plants in the big cheese producing states:
New York, 58
Only some of these plants produce cheese used by pizza operators. If you go over these lists, you find names like Saputo. You will also find names of cheese factories that you never heard of (like K&K Cheese, LLC) because they sell to other companies, like Masters Gallery Foods, Incorporated:http://www.mastersgalleryfoods.com
Firms like Masters Gallery do not make cheese from fluid milk, but process cheese made from other cheese makers. You probably have never heard of these firms before.
Like the old saying goes, this information and $2.50 will get you a ride on the New York Subway.