>>7410271
From what the website says about using enzymes to process their cheese it probably isn't any type that is classified. It may be similar to a farmers cheese or mozzarella flavored cheese without the stringy-ness.

either way its a very mild cheese to not overpower the red sauce.
Also, I do know that the sauce can be recreated. Me and my ex-gf went to Chicago. All the best resteraunts were closed so we went to this random diner. Upon entering it looked like it still had its original decor from 1965. Only people over 65 years old seemed to be there. We ordered some pasta dishes. I fucking kid you not, the sauce had the exact consistency and taste of boyardee. It was so surreal.

>>7411617

Which diner was it?

>>7411617
>a very mild cheese to not overpower the red sauce.

w-wha

it's bottom-tier cheddar, aka "fake parmesan", cultured for maximum stink so they can use less.

a very un-mild cheese that completely overpowers any other flavor present.

hence the tangy, vomit-like taste.

>>7412453
looks like we got a cheese nazi hear everybody abandoned thread