Sargento isn't a bad cheese.
Sorrento is better. There's a Sorrento plant here in the Bflo. area.
I found a source for Grande cheese so I'm not using those other two brands anymore.
Saturday I tried a little experiment of taking some left over dough i had frozen last week and thawing it out, then rolling it out onto a cookie sheet as thin as possible without putting a hole in it. Then I topped it with Patsy's sauce I had left over from last week, then throwing some cheddar, supermarket brand mozz and some grated parmesan. Put some turkey bacon pieces on top of that. Talk about winging it. So this hodge podge was baked at 375 for 20 mins. and then cooled on the counter top. So I bite into this thing and it's as crispy as a cracker and had a totally different taste than any pizza joint or frozen pizza flavor. The wife raved about it (since she's probably so sick of me making conventional pizzas).