Cannot find low moisture mozz

[rym]

The title is quite self-explanatory. I am having a lot of trouble finding low moisture mozz here in The Netherlands. We of course have our glorious Gouda which melts great, but for me a pizza needs mozzarella. Last week I made a my using only fresh mozz, though it turned quite watery, any reccomendations how I could get this or maybe a good alternative?

[rym]

In another attempt to look for low-moisture mozz I found two things.

Mozzarella which was not a Ball, it LOOKS like what seems to be low-moisture mozarella (as it is a block) though it is quite soft (almost ball-soft, but not as much) or am I describing low-moisture here?

pre-shredded mozzarella. I figured this is the closest I can/will get to low-moisture, but then again I just read that because this is coated in cornstarch this might burn up too quick?

[pizzaneer]

The block form is usually the low-moisture mozz.  In the States, the package spells that out.  

You are right: the packaged pre-shredded mozz is tossed with cornstarch, and burns easily.  Only useful for storebought frozen or parbaked pizza crust.

 Next consideration: whole milk vs. part-skim milk.  

[rym]

The block form is usually the low-moisture mozz.  In the States, the package spells that out.  

 Next consideration: whole milk vs. part-skim milk.  

It doesn't say low-moisture though, only that it's 45% fat. That is also the only type i've been able to find so it won't be a consideration I think. (it being part skim vs whole) What is your opinion on pre-shredded mozz?

[pizzaneer]

Pre-shred will burn too quickly for most applications.  I avoid it unless I'm using it to top salad or soup.