If they have been sealed and you don't see and colors or spots on the cheese, and it doesn't smell funny then yes. You should know that it's normal for the curd to feel slimy after it comes out of the curd water. I give it a good rinse in cold water before using it. Yes you can divide the block of curd up and vacuum seal the unused portion and freeze it. But again, I prefer to use up the entire block and then freeze the cheese.
I tried it a few nights ago.
Taste of the mozzarella was good, but I noticed the following:
- surface was not smooth and shiny like fresh mozzarella usually is.
-it felt a little hard and dense
-my curd was very soft and was not like hard to chop like yours... I tried to cut it in wedges but it became crumbles because it was so soft.
Please let me know if you have any ideas of what I'm not doing right..