@Pete-zza: He seems to change it up. Every time I've been there, it's ALWAYS been a blend of low-moisture ("regular") mozzarella, fresh mozzarella (either fior di latte or buffalo mozz), and grana padano. I'm not sure I've ever seen him mix fior di latte and bufala. It seems like he uses bufala when he has it and moves to fior di latte when he runs out. That is CONJECTURE, though. That is the way I've always reconciled it in my head as to why it's fdl sometimes and bufala others. Honestly, I think I may have seen him use bufala once. Mostly I just see the large tubs of Grande FDL.