What did you mean when you said Bacio was the best of both worlds? I have not yet tried Bacio. I like the Saputo Gold a lot.
(disclaimer - Below is all me in my kitchen and my lack of skill. Some may find their experiences different. )
The Grande I use is the only one I can get for now. It's the Part skim one from PennMac. There is a taste to it that hits my palate in a certain spot with kind of a lingering bit of a savory factor. The texture isn't my favorite, and I have to be really careful to not turn my pie into a cheese cardboard thing. That happened to me just yesterday.
The Saputo Gold you know. Rich and keeps it's moisture better. Nice taste. Don't put too much on and the pie will likely be just fine. Etc , etc. It can be a bit too bland when not getting that fast NY rapid-rumble cheese and sauce boiling thing going.
With the Bacio blocks I get, I get a similar palate to the Grande part skim that I described above. The texture, however, is more like the Saputo Gold for me. I'm much less prone to turning it into cheese cardboard. Coaxing that NY flavor out of it is very easy compared to the Saputo Gold.
So, that's my take on the three. The Bacio hits a similar flavor palate to the Grande (part skim) while getting my preferred texture out of the Saputo Gold. Perhaps even better.