Not that I can think of.
Except assessing the quantity I might need. Recipes tend to want, say “a thumb sized piece” which is easy to assess if I’ve frozen it in chunks (as I also do). But I think I’d be into some degree of guesswork if I’d pre-grated it and frozen it into a flat slab.
That said, the only issue I have with grating a chunk straight from the freezer is getting cold fingers. It’s pretty much instantly thawed as you grate.
