Patsy's uses a somewhat moist, but not stored in water, Fresh Mozzarella Cheese which is probably wrapped in plastic. I saw the reuseable container Jose kept it in and could not tell if it was sliced from a block, loaf, or a ball. From the pictures of the slices he laid down on the pies they use a loaf sized at about 2" high by 4" wide by 1/8th" thick. I do know that it is not originally packed in water like what Di Fara's uses. That is bufala fresh mozzarella. A totally different animal.
Take a look at the Patsy's reverse engineering thread and view my latest effort for a sense of what the Polly-O looks like compared to Patsy's. I ran out of Polly-O so I had to mix a little Grande Whole Milk in the middle of the pie but the super white cheese near the rim area is Polly-O. Here's my read, I prefer the Polly-O cheese because it is not as wet. The pie I had at Patsy's was swimming in sauce and the cheese didn't hold up particularly well as a result. Finally, the Patsy's cheese didn't have a lot of flavor either. It was overwhelmed by the sea of sauce and couldn't command the harmony of flavor that a Patsy's pie is noted for.
The Polly-O cheese is very flavorful and, so far, is the hands-down best cheese I have found for home pizza use. Top 10 advantages as I see them are:
- It's dirt cheap. I bought two 32oz logs last night at Sam's for about $13.00
- It is pure white in appearance. Even the mighty Grande is yellowish.
- It has flavor which a lot of mozzarella would die to claim
- It has great consistency and can be sliced thinly or chunked
- It has a texture which works well with pizza
- Splash a little Sicilian sea salt on it and the flavor explodes. EVOO kicks it up another notch
- It doesn't burn easily
- It splotchs nicely when it melts and doesn't get gooey
- When you bite into it and pull the slice away from your mouth it gets that stringyness unless you have a super clean bite
- I have easy access due to it's availability at Sam's Club