Good morning, Jon.
Years ago I had the same question about freezing curd. I am not able to find curd that often, so when I do, I will buy 10-15 pounds. I then cut the curd into 1 pound blocks, double wrap in cling wrap, and freeze the curd. This works well, but it is best to take the curd you are going to use out of the freezer the day before you wish to use it and let it thaw in the refrigerator overnight rather than allow it to thaw at room temperature. This was suggested by a mozzarella cheese maker from NY.
It is possible that you may lose just a bit of creaminess in the end product when using previously frozen curd. I am not certain this is the case, and my family and friends have never noticed any difference. It may be that fresh is always better, but it is sometimes impractical.