Sounds great, PB, I'm glad the organic's working out for you.
Rubbery, believe it or not, may not be all that bad for the cheese. My concern was that the cheese would be too soft to grate easily, not too hard. Soft cheese sticks to the grater and makes a bit of a mess when grating, while proper aged mozz slides through the grate holes cleanly. It's the sticky quality that makes it hard to grate. Is the cheese soft and sticky or rubbery?
Btw, no mozz, either good or bad, is easy to grate. Even the best mozz will take some elbow grease to grate.