What is the cheesemaking process for a low-moisture grocery store mozz such as https://boarshead.com/products/detail/620-whole-milk-low-moisture-mozzarella-cheese (https://boarshead.com/products/detail/620-whole-milk-low-moisture-mozzarella-cheese)? How is it materially different from the traditional method of making scamorza(making mozzarella, hanging it up to age)? How are the characteristics of these cheeses different from each other?
Well, all pasta filata cheeses are basically the same. Low moisture is exactly what it says: low moisture. In this case the moisture is controlled by how big you cut the curd and how much you stir it. I doubt supermarket mozzarella is aged intentionally to any degree. Hanging a cheese like scamorza, or provalone basically gives it a rind.