Kabuchiko,
On their menu they say their pizzas are topped with "parlor cheese blend." What does that mean? Most pizzerias I have been to and the one I managed for 3 years used mozzerella cheese on the pies. Not a "blend." What is this blend?
EB, I am not certain what
their blend is. If I had to guess, it is low moisture mozz cut with provolone. A fair many NY shops also do blends actually... Those which find all mozz pies to be rather bland, or shops who find mozz to be too expensive, cut it with a lesser priced cheese. There are some cheese distributors to pizza shops that sell a direct cheese blend in a bag, pre-mixed.
I did still find their parlor blend to be bit dry than ideal, and "chaulky" to the bite... Same with "slice & soda" on 1645 Saint-Catherine St W. It's missing a molten-ness and has more of a cheddar mouthfeel. (Chedder being a cheese known for relatively poor melting qualities so I am using that as an example)
On this thread I had previously put two photos of my pie.