Rav Abadi certainly holds that way. Rav Abadi is a posek in Lakewood.
Soft cheeses don’t need gevinat yisrael, and if mozzarella has no mozzarella, I wouldn’t see the issue. I’ve made mozzarella before, with milk, salt,
An interesting she’eila is whether cheese that is made with rennet, but the rennet is added not by human hands, but in an automated process by machine, would be considered kasher. Polly-O with the “KD” bore the supervision of an uindistingusihed rabbi who held that the fact the rennet was added by an automated process rendered it not gevinat akum.