I've recently started using frozen hand shredded mozzarella on my pies. Main reasons were to avoid wasting leftover mozzarella and to prevent the top of the pizza from browning before the crust was finished. This has worked out well so far and I have noticed little difference in taste from fresh mozz. The one thing that is different is the string/stretch factor of the cheese seems to be less than when using fresh cheese. Is this common with frozen cheese? I'm using low moisture whole milk mozz. Any other advantages/disadvantages to frozen cheese?