When I was a kid, I remember pizza having cheese that really "tasted like cheese". When I bit into a slice at my childhood favorite place (Joe's in Brentwood, LI), the cheese would kind of stretch out and it was creamy and very assertively flavorful. As time has gone along, cheese on pizza has seemed to have become the antithesis of what what I remember from long ago. Can somebody explain to me what happened in the pizza cheese "industry" (if there is such a thing) and how it got so mediocre? Are there any "cheese standout" pizza places in the 5 boroughs or Long Island?
I've seen the posts that talk about "industrialized cheese" and such, but I'm looking to hear specifically what that means compared to "the good stuff".