I very much enjoyed reading about your quest for the right cheese. I too have been looking for a certain recipe. My research uncovered a source that may be helpful. There is a distributor that supplies many of the best rated pizzerias in the Monmouth county area and they deliver throughout the tri-state area.. Perhaps you want to contact them and see what you can find out. There's a good chance these guys deliver to them.
Take a look at the product list. maybe that have the cheese you are searching for.
A solution I came up with and an unseen secret was blended Asiago finely grated blended into the tomato sauce. So the sauce looks like plain old tomato sauce...but it's not.
When cooked the two cheeses blend together to create a different flavor.
Hope this helps!
Thank you so much for the link to Destefano Food, Inc. I see on page 7 they do sell 40 lb. blocks of cheddar cheese. I had talked to a distributor in Vineland, NJ and they told me they were the distributors for Mack's and Manco & Manco cheddar and explained me they age the cheddar for up to 3 months before Mack's and Manco & Manco uses the cheddar. Their mild white cheddar comes in big blocks too and comes from Nasonville. I tried Nasonville cheeses I had sent to me from their store. The cheddar I purchased from Nasonville never exactly had the right flavor when baked, but the tasted good. I also purchased a big block of Nasonville cheddar from Bova Foods, but that didn't have the right taste either. I really have no idea why that Nasonville cheddar was not right unless it wasn't aged first.
You may be right though that Destefano Foods, Inc. might be a distributor to Mack's and Manco & Manco.
I found a mild white cheddar that comes in 40 something lb. blocks near me and right now I am satisfied how it tastes. It isn't quite as tangy as Mack's cheddar is, but it does have a tang. The price is good too.
I like how you found out about the cooking two cheeses together to get the right flavor profile you wanted. I know I use Parmesan in my sauce when I make it, but never heard of using Asiago finely grated blended into the tomato sauce. Sounds like a winning combination to me.