What are your thoughts on vac packing cheeses? I am thinkingg of vac packing a few for future aging to prevent rogue moulds cross contaminating my cheeses. I have been getting a few lately with white and or blue mould growing on them and thought this may prevent it from happening. What do you think? is it worth a try or will I loose that cheese breathing effect?

I am only referring to the cheeses that take 3+ months to mature

Thats been talked about before some ware. If the cheese already is contaminated then it wont matter, wax is still more reliable, and if a spot shows up then u can cut it out and replace the wax. Also if its waxed u can cut a piece off then rewax it.

I prefer the wax method as well, however, I do see vacuum packed cheeses in the stores.

Vacume packing is quick, cheap and convenient for the stores and shipping.

hi
i asked the same question a while ago and was told the cheese won’t mature properly as it can’t breath so i vac it after it has matured and have cut it and it keeps forever as long as the seal isn’t broken i wouldn’t be without it.

I have vac packed cheeses with great success. I think I posted about finding 3 vac packed cheeses in my fridge that I had forgotten about. They must have been a year old—and all were still good.

Realize though that you will probably stop all cheese “maturing” by vac packing because of the lack of oxygen. Some bacteria do not need air to do their job, however.