When I was doing my research on the Papa John's pizza ingredients, I learned a lot about Leprino products. I suspected that your shredded mozzarella cheese had some additives because it is very difficult to make a shredded mozzarella cheese, either fresh or frozen, that will not clump and stick together when placed in the cheese containers of the stores of pizza operators. Leprino has a lot of patents, and one or more of them are for methods of adding flavors to their shredded or diced (comminuted) cheeses that are flash frozen for later use. I remember reading a long list of possible flavors. It is possible that it was one or more of the possible flavors that you did not like. More often, it is the texture of the melted cheese on the pizza that people object to because of the ingredients that are added to keep the shredded cheese from clumping.
Maybe you can use the Leprino cheese to make lasagna or eggplant parmigiana where there are other flavors that might mask the flavors of the Leprino cheese--that is, if the flavors were the problem. I think the Leprino cheese should also work texturally for these, or similar, applications.