I've been watching on in great interest for the past few months as this discussion continues to unfold.
A couple of things....
- Buddy's uses a full brick cheese purchased from a major US food supplier. Since they list Foremost Farms on their site, I was able to find a commercial Brick cheese from the Foremost website. I have the link, but I am not able to post it here since I am a new member.
- Buddy's may cube their cheese for their bake (just like the cubed brick cheese used in their salads, etc).
- Not all 'Detroit Style' places are using full brick cubes, however as Nicki's, Cloverleaf are using shredding without a doubt.
- The sauce is likely a blend of Stanislaus - Full Red & 7/11, possibly watered down a touch to cut down on the thickness of it. They lightly spice it up, but it remains a largely simple sauce.
For what it's worth, on a recent trip back to Detroit I ate at Nicki's and Colverleaf...both places are stellar and rival Buddy's for taste and quality.
I applaud those who have shared so much information over the years in this thread. Alot has been learned, more is to come.