Hey Gibby, been a while!
I think once you try the white cheddar your brain and taste buds will say Eureka! Unfortunately, I have not been able to secure any from Roselli's. Best I have found is at the Walmart on Hall road near Romeo Plank. 2 lb blocks of Cabot extra sharp white cheddar for less than $7. Blend away or use it straight up for the full monte, it's all good.
But now that you are going "pro" (congrats!) you can access the big quantity items. Roselli's told me they sell brick cheese to Cloverleaf and some other's that I can't recall in 40 lb blocks at around $2/lb. I tried some brick off a 40lb block a while ago but not sure if it is the same brand that Roselli's carries. I found it to be too mild after baking but it did blend well with the white cheddar. From the taste and texture it was quite close to what Buddy's is using at the carry out only I tried a while back, but again, not the flavor we grew up with. Somewhere out there is a stronger, more intense brick I bet that may have been the original cheese. But if not, the white cheddar still has that zing and does not turn black on the edge.
As far as Buddy's messing around or differences between operators, something is going on.
Buddy's as it should be IMHO (see photos) http://www.pizzamaking.com/forum/index.php/topic,3783.msg73872.html#msg73872
Close, but not it (see photos) http://www.pizzamaking.com/forum/index.php/topic,3783.msg81715.html#msg81715
This has been my experience as well but I shoud really try the Warren or original location again to compare.
Agree that 15oz of cheese is over the top and I have had my best results with Stanislaus.
What bromated flour are you using from Roselli's and how is that working out for you? I have yet to try bromated on anything.
Good luck on your endevour and please post the F.I.L's bar once you get your pizza going. I would definately like to be a customer.