I'd expect the yeasts to be similar to Fermentis or Lallemand, maybe different strains.
Keep (deep) frozen for longest shelf life. After opening, a corner snipped off, make sure to seal them really well, squeezing all air out, and taping the opening shut with duct tape or so. Then place inside a ziplock bag, squeeze air out, and back into the freezer. Moisture is the nemesis of dry yeast.
Some vacuum seal into pitchable amounts, like 10 grams or so.