Can't say that I've seen that anywhere. I'd love to try it. I've used their regular fresh mozz quite a bit. I think the Sorrento/Galbani fresh mozz has more flavor, and I've gotten it cheaper, but the BelGioso melts a lot better.
When I'm making a fresh mozz pie, the tomato sauce is really the star. The Galbani is a nice flavor complement, but the gummy quality after it melts is a distraction. I go with the BelGioso when I can get it at a good price. Usually Walmart has the best price.