Maybe you have posted it before, but can you tell us the precise cheese blend you are using, in terms of the types and forms of the cheeses (e.g., shredded, grated, etc.) and the amounts of each used, either by volume or weight, for a particular size pizza? When I was experimenting with Papa Gino's clone pizzas, which use a blend of mozzarella cheese, white cheddar cheese and grated Romano cheese, I came to like that blend very much. I ended up using a sharp NY white cheddar cheese, which was one of the few white cheddar cheeses that I could find in my local supermarket at a reasonable price, and I found the sharpness to be to my liking. I actually liked my blend better than what PG uses.