Just made a few pizzas last night on my LBE using frozen buff muzz..
To freeze, I drained the packs and individually wrapped each ball in plastic wrap then into the freezer.
To defrost, I simply kept the balls in their plastic wrap and moved them to the fridge for 24hrs. At that point, they were still semi-frozen, so I sliced them into 1 inch thick slices and layered them in paper towels, leaving them on the counter at room temp until I topped pizzas, about 3-4 hours.
They defrosted, drained, and melted beautifully. You would never know they were frozen. Maybe you would if i served them as antipasti, but not melted on pizza. The rind got slightly tougher when eaten raw, but melted perfectly.