Well, I now have results from my first experiment in making lactic cheeses from frozen lactic curds and I'm quite pleased. I made a batch of Crottins des Chavignol on July 25th and, after predraining the curds, I packed half into 6 tall beaker moulds as normal and the other half (just over 1 kg) I put into a lidded plastic box and into one of our freezers. I aged the moulded crottins in the normal way and on August 14th I let the box of frozen curd defrost slowly at room temperature overnight before packing it into 5 tall beaker moulds and starting the normal Crottin aging process.
The picture below shows one of the normally processed Crottins from the batch at 38 days old (on the left) and a couple of the frozen/defrosted Crottins from the same batch 17 days from defrosting and moulding (on the right). The frozen/defrosted one is less dense and has not had time yet to develop a good surface coat of mould but the texture is fine and the taste is excellent. I intend to continue to age the remaining frozen/defrosted ones to confirm that they progress as normal after their period of "suspended animation".
In the meantime, I have 17 litres of goats' milk cooling from pasteurisation at the moment which will go into my bain marie "vat" later to produce a couple of kilos of predrained lactic curd to freeze tomorrow. I plan to be defrosting and aging this in December for eating at Christmas!