Ultimate Guide to Vacuum Sealing Cheese: Tips & Techniques for Packaging

Vacuum sealing cheese is an excellent method for preserving your favorite cheeses, extending their shelf life, and maintaining their flavor and texture. This guide will provide you with essential information on vacuum sealing techniques, best practices, and tips for various cheese types.

What is Vacuum Sealing Cheese and How Does it Work?

Vacuum sealing cheese is a preservation method that involves removing air from a package containing cheese and sealing it tightly. This process:

• Removes oxygen that can lead to mold growth
• Prevents moisture loss or gain
• Slows down the aging process
• Protects the cheese from external contaminants

Understanding the Vacuum Packaging Process

The vacuum packaging process involves these steps:

1. Placing cheese in a specially designed vacuum bag
2. Inserting the open end of the bag into a vacuum sealer
3. Activating the machine to remove air from the bag
4. Sealing the bag with heat once the air is removed
5. Checking the seal to ensure it’s airtight

Why Vacuum Seal Cheese?

There are several reasons to vacuum seal cheese:

• Extend shelf life by weeks or even months
• Preserve flavor and texture
• Prevent mold growth and spoilage
• Save money by buying cheese in bulk
• Reduce food waste

How to Use a Vacuum Sealer for Cheese

To use a vacuum sealer for cheese:

1. Cut cheese into appropriate portions
2. Place cheese in a vacuum seal bag, leaving space at the top
3. Insert the open end of the bag into the vacuum sealer
4. Close the lid and press the “vacuum and seal” button
5. Wait for the machine to complete the process
6. Check the seal and store the cheese properly

What Are the Advantages of Vacuum Sealing Cheese?

Vacuum sealing cheese offers several advantages:

Extending Shelf Life of Cheese

Vacuum sealing can significantly extend the shelf life of cheese:

• Hard cheeses: Can last 4-8 months when vacuum sealed
• Semi-hard cheeses: May last 3-6 months
• Soft cheeses: Can last 1-3 weeks longer than usual
• Blue cheeses: May last 3-4 weeks when properly sealed

Note that these are general guidelines, and actual shelf life may vary.

Preventing Food Waste with Vacuum Packaging

Vacuum packaging helps prevent food waste by:

1. Allowing you to buy cheese in bulk without fear of spoilage
2. Extending the usable life of cheese in your refrigerator
3. Preserving leftover cheese from cheese boards or recipes
4. Enabling proper portioning for future use
5. Reducing the frequency of cheese disposal due to mold

Maintaining Flavor and Texture

Vacuum sealing helps maintain the flavor and texture of cheese by:

• Preventing oxidation that can alter taste
• Keeping moisture levels stable
• Protecting against external odors and flavors
• Slowing down the aging process
• Preserving the cheese’s original characteristics

What Types of Cheese Can You Vacuum Seal?

Most types of cheese can be vacuum sealed, but some are better suited than others:

Hard Cheeses: Cheddar and Parmesan

Hard cheeses like Cheddar and Parmesan are ideal for vacuum sealing:

• They have low moisture content, reducing risk of bacterial growth
• Their firm texture is less likely to be damaged during the sealing process
• They can be stored for extended periods without significant quality loss
• Vacuum sealing can help preserve their sharp flavors

Soft Cheeses: Brie and Camembert

Soft cheeses require special care when vacuum sealing:

1. Freeze the cheese for 30 minutes before sealing to maintain shape
2. Use gentle vacuum settings to avoid crushing the cheese
3. Consider using a rigid container instead of a bag
4. Seal for shorter periods to allow for continued aging
5. Monitor closely for any signs of spoilage

Specialty Cheeses: Blue Cheese and Others

Specialty cheeses like blue cheese can be vacuum sealed, but consider:

• The aging process may be affected, altering flavor development
• Some artisanal cheesemakers advise against vacuum sealing
• Short-term sealing (1-2 weeks) may be preferable for these cheeses
• Monitor for any unusual odors or appearances when sealed

How to Properly Vacuum Seal Cheese?

To properly vacuum seal cheese, follow these steps:

1. Clean and dry your hands and work surface
2. Cut cheese into desired portions
3. Choose appropriate vacuum seal bags
4. Place cheese in the bag, leaving ample space at the top
5. Remove as much air as possible before sealing
6. Use the correct settings on your vacuum sealer
7. Check the seal to ensure it’s complete and airtight
8. Label the package with the cheese type and date

Choosing the Right Vacuum Seal Bags

When selecting vacuum seal bags for cheese, consider:

• Bag thickness: Thicker bags offer better protection
• Size: Choose bags that fit your cheese portions without excess space
• Material: Look for BPA-free, food-grade plastic
• Texture: Some bags have ridges to help with air removal
• Reusability: Some bags can be washed and reused

Preparing Cheese for Vacuum Packaging

Before vacuum packaging cheese, take these preparatory steps:

1. Allow cheese to come to room temperature
2. Cut larger blocks into smaller, manageable portions
3. Remove any existing packaging or rinds as needed
4. Pat the cheese dry to remove excess moisture
5. If desired, wrap soft cheeses in parchment paper before bagging

Sealing Techniques for Different Cheese Types

Adjust your sealing technique based on the cheese type:

How to Store Vacuum Sealed Cheese?

Proper storage of vacuum sealed cheese is crucial:

• Store in the refrigerator at 35-45°F (1.7-7.2°C)
• Keep away from light to prevent flavor changes
• Store different types of cheese separately
• For long-term storage, consider using a cheese cave or wine refrigerator
• Check periodically for any signs of spoilage

Best Practices for Refrigeration

Follow these best practices when refrigerating vacuum sealed cheese:

1. Maintain a consistent temperature in your refrigerator
2. Store cheese in the main body of the fridge, not the door
3. Use the cheese drawer if available
4. Keep vacuum sealed cheese away from strong-smelling foods
5. Allow cheese to come to room temperature before serving

Using a Cheese Cave for Aging

A cheese cave can be ideal for aging vacuum sealed cheese:

• Provides consistent temperature and humidity
• Allows for proper air circulation
• Can be used for both vacuum sealed and waxed cheeses
• Helps develop complex flavors in aged cheeses
• Can be created using a modified refrigerator or wine cooler

Signs Your Vacuum Sealed Cheese is Spoiled

Watch for these signs that your vacuum sealed cheese has spoiled:

1. Unusual or offensive odors
2. Discoloration or dark spots
3. Slimy or excessively moist texture
4. Puffed or bloated packaging
5. Mold growth (except for intentionally moldy cheeses)

If you notice any of these signs, it’s best to discard the cheese.

Can You Use Wax to Preserve Cheese?

Yes, waxing is another method to preserve cheese:

• Traditionally used for many cheese varieties
• Provides a breathable barrier against contaminants
• Allows for natural aging of the cheese
• Can be more environmentally friendly than plastic
• Offers an attractive presentation for homemade cheeses

Advantages of Waxing Cheese

Waxing cheese offers several advantages:

1. Allows the cheese to breathe and continue aging
2. Provides protection against mold and contaminants
3. Can be removed and reapplied as needed
4. Gives an artisanal appearance to homemade cheeses
5. Often preferred by traditional cheesemakers

How to Wax Cheese Properly

To wax cheese properly, follow these steps:

• Clean and dry the cheese thoroughly
• Melt food-grade cheese wax in a double boiler
• Dip the cheese in the melted wax, covering half at a time
• Allow the wax to cool and harden between dips
• Apply multiple thin layers for best protection
• Store waxed cheese in a cool, dark place

Comparing Waxing vs. Vacuum Sealing

Consider these factors when choosing between waxing and vacuum sealing:

In conclusion, both vacuum sealing and waxing are effective methods for preserving cheese, each with its own advantages. Vacuum sealing is generally easier and provides longer shelf life, making it ideal for home use and storing bought cheeses. Waxing, on the other hand, is preferred for aging homemade cheeses and maintaining a more traditional approach. Whichever method you choose, proper technique and storage are key to keeping your cheese fresh and delicious for extended periods.