The video and brine recipe is great, BTW.
I bought a 20# Polly-O curd block which I portioned, vac sealed, and froze about 8 months ago which I just finished off. By thawing the portions and following Chau's method to make muzz, I've seen excellent results. No freezer burn taste, but again these are vac sealed. I just ordered a 20# Grande curd block which I will do the same to.