Vacuum Sealing Cheese

A friend of mine once made fresh cheese for me, as part of a dinner we were preparing. It was simple, earthy, and delicious. I occasionally daydream of moving out to the country, to sonoma, or somewhere else futher north in northern California, and having a farm with a couple of goats to provide milk and cheese. Until then, I make my trips to the farmer’s markets, and see what the local growers have to offer. I was so happy to discover a vacuum sealed cheese last week. I turned it over and over in my hands, and then asked the farmer, if this was just for transport, for storage? Was there a reason he vacuum sealed?

He said that he had used vacuum sealing for years, that sealing the cheese with wax wasn’t as consistent in quality, and that with wax, he had more problems with mold. Vacuum Sealing Cheese was the way to go, he assured me. As soon as I got home, I got on the internet (after making a sandwich with my new pepper jack), and sure enough, there was tons of info about vacuum sealing cheese. People all over the country (and all over the world?) seem to love the practice of keeping their cheese fresh with vacuum sealer bags. Here are some of the things I found:

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