Cheese is a beloved food across the world, from the camembert and brie of France to the mozzarella of Italy and even the cheddar of the United Kingdom. In fact, cheese is purchased by a massive 98% of UK households, and the average Brit consumes 30g a day. While milk consumption is going down, cheese production is forever rising - which means cheese provides a solution for our dairy farmers too.

So, there’s no denying that cheese is in the fridge of almost every UK household - but how can we preserve it so it lasts longer? One simple solution is vacuum packaging cheese.

Vacuum sealing has become increasingly popular in recent years, especially with more people growing and preserving their own produce. The vacuum sealer has made it possible to create an air-tight, vacuum sealed wrapper that not only covers your food in plastic but also removes all the air. When it comes to cheese, vacuum sealing has long been recommended to prevent the formation of hard edges and mould. Let’s take a closer look at the best ways to vacuum seal cheese.

Advantages of Vacuum Packed Cheese

Vacuum sealed cheese has numerous advantages over traditional cheese packaging. First, it protects the cheese from spoiling and helps to preserve its flavour, look, and freshness. Vacuum sealing also extends the shelf life of cheese to 4 to 6 months, much longer than ordinary bags or containers.

In addition to this, vacuum packaging allows consumers to see most of the product they are buying, unlike other types of packaging that often hide the actual product. Vacuum sealed cheese is also free from dust, pests, moisture, and any other environmental contaminants that could harm or damage the cheese.

What type of Cheese is Suitable for Vacuum Packaging

Vacuum sealing works with bulk cheese, shredded cheese, blocks of cheese, individual snack cheese, and more, regardless of whether it is natural, organic, or processed. For cheese manufacturers, having a machine that can meet the needs of many different types of cheese is a bonus.

Hard Cheeses

Vacuum packing is a suitable preservation method for most firm cheeses, such as cheddar and parmesan. It suits these hard cheeses very well and extends their life.

Soft Cheeses

Soft cheeses, such as blue cheese and brie, are living, breathing organisms that require oxygen to thrive. This means we need to be careful about producing mould - and vacuum sealing soft cheeses can accelerate this. Therefore, it is not recommended to vacuum seal soft cheeses.

Vacuum Packed Cheese Shelf Life

When stored in ordinary bags or containers, cheese generally lasts between one to two weeks. However, vacuum sealing cheese extends its shelf life between four and eight months, making it a great option for those looking to preserve their cheese for a longer time.

Furthermore, vacuum sealed cheese can also save consumers money in the long run, as they can buy cheese in larger quantities when it's on sale or available in bulk, without worrying about it going bad. This not only reduces food waste but also helps to reduce the overall cost of food. The extended shelf life of vacuum sealed cheese also makes it a great option for people living in remote areas or for those who prefer to buy food in bulk and stock up for longer periods.

Vacuum Sealing Cheese for Ageing

There is much debate about whether vacuum sealed cheese can continue to age. Some cheese makers believe that vacuum sealed cheese ceases to age, while others believe it is a suitable product for ageing and achieving satisfactory results.

While vacuum sealing cheese for ageing is not a traditional method - it is not used by many artisan cheese makers, for example - many commercial cheese companies are now selling high-end cheese that is vacuum sealed right out of the press. Vacuum sealing is becoming a more readily accepted modern, safe, packaging method.

Storage of Vacuum Packaged Cheese

When it comes to storing vacuum sealed cheese, there are a few tips to keep in mind. First, so you know how long it has been stored, it's important to label your cheese with the date it was vacuum sealed. Second, store your cheese away from strong-smelling foods, as cheese can absorb flavours easily. Lastly, when you're ready to use your cheese, remove it from the vacuum sealed packaging and let it sit at room temperature for 30-60 minutes before serving. This will allow the cheese to come to room temperature and bring out its full flavour.