why am I always worried about someone selling their "first cheese"? lol...
I vacuum seal my mozzarella balls after brining, keeps stable for quite a bit. I wouldn't keep it too long though. 2 months tops. I'd like to think I'm eating "Fresh" mozzarella, its part of its allure. Make in smaller batches as needed. It freezes quite well too.
Curds, for further processing later, will keep well in vacuum seal. But again, respect its freshness. It hasn't been brined yet, I assume, ergo not yet stable for any long term storage.
Good luck to you both and hope to see your cheese efforts continue by hanging out with us here