https://curd-nerd.com/forum/topic/losing-the-vacuum/feed/ Thu, 04 Jun 2026 01:48:39 +0000 https://bbpress.org/?v=2.6.5 en-US https://curd-nerd.com/forum/topic/losing-the-vacuum/#post-1822 https://curd-nerd.com/forum/topic/losing-the-vacuum/#post-1822 Tue, 01 Jul 2014 08:24:34 +0000 Roger B New to this game I recently vacpacked a Caerphilly that I made about 3 weeks ago.
Two days later it had lost the vacuum and obviously contained air despite double sealing at both ends.
I re-packed and the same thing happened two days later.
I use a Food-Saver machine and Food-saver plastic on rolls. The vacpacking is usually totally reliable.
Any ideas?

]]> https://curd-nerd.com/forum/topic/losing-the-vacuum/#post-1824 https://curd-nerd.com/forum/topic/losing-the-vacuum/#post-1824 Tue, 01 Jul 2014 08:46:08 +0000 Curd Nerd Hi. I find that with vacuum packing you can sometimes end up with whey pulled up into the area that will be heat sealed, which obviously prevents a full seal from being possible. To combat this I do the first seal close to the cheese, leaving about 2 inches more plastic than I need, and then carefully wipe this excess clean of any whey, and seal again 1/2-1″ above the first seal just to make sure. I haven’t had any ‘leaks’ since doing it this way.

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