Vacuum sealing cheese is a game-changer for anyone who buys cheese in bulk or wants to keep specialty cheeses fresh for longer. By removing air, you slow down mold growth and oxidation, keeping your cheese flavorful and moist for weeks or even months. This guide walks you through the best practices, from choosing the right cheese to sealing and storing it properly, so you can enjoy your cheese at its peak.
Ingredients
- 1 block (8 oz / 225 g) of your favorite cheese (e.g., cheddar, gouda, mozzarella, or blue cheese)
- Vacuum sealer and compatible vacuum seal bags or rolls
- Paper towels (for drying the cheese)
- Optional: Parchment paper or cheese paper for softer cheeses
Instructions
- Prepare the cheese: Start with a fresh block of cheese. If you have a larger piece, cut it into portions you’ll use within a few weeks—this way you only open one package at a time, keeping the rest sealed.
- Dry the cheese: Pat the cheese dry with paper towels. Any surface moisture can create ice crystals during freezing or promote mold growth in the fridge, so make sure the surface is dry.
- Wrap soft cheeses (optional): For soft or semi-soft cheeses like brie or mozzarella, wrap them loosely in parchment paper or cheese paper before vacuum sealing. This prevents the cheese from being crushed or losing its shape under the vacuum pressure.
- Place in the bag: Put the cheese in a vacuum seal bag, leaving at least 3 inches (7.5 cm) of space between the cheese and the open end of the bag to allow for sealing.
- Seal the bag: Follow your vacuum sealer’s instructions to vacuum and seal the bag. Use the “gentle� or “moist� setting if available, especially for softer cheeses, to avoid crushing them.
- Label and date: Write the cheese type and date on the bag with a permanent marker. This is crucial because vacuum-sealed cheese can look similar, and you’ll want to know how long it’s been stored.
- Store: Place the sealed cheese in the refrigerator (for short-term) or freezer (for long-term). In the fridge, it will keep for 2-3 months; in the freezer, up to 6-8 months.
Tips
- Use the right bag: Only use bags designed for vacuum sealing—they have a textured interior that allows air to escape. Regular zipper bags won’t work.
- Don’t over-tighten: For soft cheeses, vacuum sealing too tightly can squeeze out moisture and ruin the texture. Use the gentle setting or wrap in paper first.
- Freeze in portions: If freezing, cut the cheese into smaller blocks (about 4 oz / 115 g each) so you only thaw what you need. Freezing changes the texture slightly; it’s best for cooking rather than eating raw.
- Avoid strong odors: Vacuum sealing can trap odors. If you’re sealing strong-smelling cheese like blue cheese, consider double-bagging or storing it away from other foods to prevent flavor transfer.
Serving Suggestions
Once you’ve vacuum-sealed your cheese, you can enjoy it in many ways. Serve a selection of vacuum-sealed cheeses on a charcuterie board with crackers, fresh fruit, and nuts. Use sealed cheddar or gouda for grilled cheese sandwiches, or melt mozzarella over pizza. Vacuum-sealed hard cheeses like parmesan are perfect for grating over pasta or salads.
Variations
- Herb-infused cheese: Before sealing, coat the cheese in dried herbs like rosemary, thyme, or chili flakes. The flavors will infuse during storage.
- Smoked cheese: Vacuum-seal smoked cheese to lock in the smoky aroma; it keeps especially well.
- Marinated cheese: For a quick treat, seal cubes of feta or halloumi with olive oil, garlic, and herbs. This is a great appetizer, but note that the oil may affect the vacuum seal—use a container instead of a bag.
Storage and Reheating
Vacuum-sealed cheese in the refrigerator will keep for 2-3 months, depending on the type. Hard cheeses like cheddar and parmesan last longer than soft cheeses. In the freezer, vacuum-sealed cheese can last 6-8 months. To thaw, transfer the sealed bag to the refrigerator and let it thaw slowly for 12-24 hours. Once opened, consume within 1-2 weeks for best quality. Do not refreeze thawed cheese. There’s no reheating involved, but if you’re using frozen cheese for cooking, you can grate it directly from frozen.
Frequently Asked Questions
Can I vacuum seal all types of cheese? Yes, but soft cheeses like brie or ricotta need extra care. Wrap them in parchment paper first to prevent crushing, and use the gentle setting. Hard cheeses are the easiest and vacuum seal beautifully.
Why does my vacuum-sealed cheese get moldy anyway? If mold appears, it’s usually because the cheese wasn’t completely dry before sealing, or the bag wasn’t sealed properly. Also, some cheeses like blue cheese contain mold spores that can survive vacuum sealing. Always dry thoroughly and check the seal.
Can I vacuum seal cheese that’s already been opened? Yes, but it’s best to do it within a few days of opening. Trim any moldy parts first, and dry the surface. Vacuum sealing won’t revive old cheese, but it will preserve what’s left.
Does vacuum sealing change the taste of cheese? No, it preserves the taste by preventing oxidation and moisture loss. Some people notice that cheese sealed for a long time can develop a slightly more intense flavor, which is usually pleasant.
Is it better to vacuum seal or just wrap cheese? Vacuum sealing extends shelf life significantly—up to 3 months in the fridge versus 2-3 weeks with paper wrapping. However, for everyday use, wrapping in cheese paper is fine. Vacuum sealing is ideal for bulk purchases or long-term storage.
Can I reuse vacuum seal bags? If the bag is clean and free of holes, you can rinse it out, dry it, and reuse it. However, for cheese, it’s safer to use new bags to avoid bacterial contamination.
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