Ok, Any pre shredded cheese is going to brown more than Grande They are the only company not using an anti caking agent (retail or wholesale) in their pre shredded cheese. Anti caking agents make your cheese brown and burn in an unpleasant way.
If switching to a hand grated cheese does not solve your problem you are going to have to try to get ahold of some Grande cheese (either pre shredded or not). Grande browns less than any other brand of cheese I have ever used even if you are comparing cheese without anti caking agents.
I am with Marc, and I am sure your oven has a lot to do with your problem as well. Art, sorry to say this, and I hope you understand that I am saying this with much respect to you, but......I often see people recommend finishing your pizza under the broiler to simulate a higher temperature baked pizza or to make up for oven abnormalities. Unfortunately this process is never going to get you the same results as a properly balanced oven, as it tends to dry out and burn the cheese only on the surface. A slow melted cheese will always taste better than a fast melted cheese for normal processed mozzarella. Broiler finishing is only a crutch.
Of course, you could move up to fresh mozzarella, but that is probably not going to give you the flavor you are looking for unless you move up to a high temperature pizza.
Good luck Titanbrett!