I took the VPN training here in Marina del Ray and was taught to make my fior di latte the same as you, probably from the same person, Jose. I would love to get my hands on some Polly-O curd, but I use curd I get from a little Italian grocer. I make it the same way you do, and never had a problem, the texture is good, the taste is great, and it melts good too. I think the "freezing" it might have something to do with it. I get my cure a few lbs. at a time and don't have to worry about having to freeze it. Wish I could help. Let me know how it works out.