We originally used Grande cheese until Roma/PFG stopped carrying it. We then switched to a northland whole milk/part skim blend. When our volume went up we were able to start having a 5 cheese blend made for us by northland. Whole/Part/Asiago/parm/romano. About twice a year we would have a batch that would come in bad. Moisture content off, burned, would not melt. Like fake gas station pizza. Attributed this to change in seasons and what cows ate. Recently this has started happening about every six weeks. My first thought it one of the Italian style cheese ratios were getting off and causing a burn. So we switched back to just the Part/whole blend. Second batch in and same exact problem. This leads me to believe some quality control issues at Northland. Roma reps have tried but are not much help. Their response was of course try and get me to use Bacio which I don't like, and does not perform in our concept. Anyone else having these problems? And what are some other brands of Mozz I should try that mimic grande We use about 2000lbs a week.