I have also been thinking about trying fresh yeast.
1: because it's consistant
2: its's really cheap, I can get a pound for $1
3: Almost all the top places in Naples are using it.
I have to say that there's something about going to a bakery, buying a block of fresh yeast, bringing it home and making bread then and there. It seems to have an additional liveliness that, no matter how I treat IDY/ADY, I can't seem to match. It could be mental, but I swear I get a little more out of it.
Now, if I buy that block (I can't only get 2 lb blocks) and I reach for it a couple weeks later... it's not so hot. A month later, forget about it. I know that some people subscribe to the concept of freezing ADY/IDY (I don't), but I don't think there's anyone that recommends freezing fresh yeast. If you can buy a pound for $1 and use it within a couple weeks, that's great, but buying it, using a little and having to throw the rest out gets a little more expensive.