Vacuum Sealing Cheese | Cheese Preservation Techniques

Once upon a time there was only cling film, and sandwich bags. 

Then someone found a way to take the concept of those two items and invented a product which didn’t just cover your food in plastic, but it actually sucked out all the air first, creating a air-tight, vacuum sealed wrapper.

Welcome to the Vacuum Sealer!

Vacuum Sealing Cheese | Preserving Cheese Methods

The Vacuum sealer has enjoyed renewed popularity lately. With more and more people growing and preserving their own produce and the economy encouraging better food saving to prevent wastage.

But vacuum sealing has long been a recommended way for people to save store bought cheeses, re-sealing them to prevent that hard edge forming and the mold taking over.

But is vacuum packing suitable to age your cheese in as well?

There is much debate about this topic, not unlike the Raw vs Pasteurised milk conversation. Some cheese makers believe that a cheese ceases to age once vacuum sealed, and others believe it is a perfectly suitable product to use for aging and have no issue with the results they achieve.

The answer to this question, for yet another group of cheese makers, is a definite ‘no’ simply because it doesn’t ‘seem’ right. Vacuum sealing cheese for aging is certainly not a traditional method and you probably won’t find many artisan cheese makers using this method.

But with many commercial cheese companies now selling high end cheese, vacuum sealed right out of the press, vacuum sealing appears to be more readily accepted as a modern, safe and easy way to age and store cheese.

So why do some cheese makers prefer to use this new method, over the tradition methods?

Benefits of Vacuum Sealing Cheese – Compared To Waxing Cheese

  • Quick
  • Easy
  • Cheaper
  • Humidity in your fridge is no longer a concern
  • Less fuss and mess
  • No rind/mold washing
  • Visibility of your cheese, throughout the aging process

Vacuum Sealing Cheese

Mooka Vacuum Sealer Review

Difference Between Vacuum Sealing Cheese And Waxing Cheese

On the face of it, it would seem that vacuum sealing and waxing are comparable. They both seal the cheese away from air and molds and prevent moisture loss.

But wax and vacuum bags have a totally different composition and being aware of how each will impact your cheese making will help you decide which to work with.

Cheese Wax

Cheese wax is breathable, allowing for the exchange of air and gases which is necessary to properly age a cheese.

Again, there has been debate about whether wax is indeed breathable but if you have ever waxed a cheese that had too much moisture left in it, you will know that it weeps and releases whey.

Plus, even with all your cheeses waxed, you will get a cheese smell in your cheese fridge which suggests there has to be air and gas exchange occurring.

Vacuum Sealing Bags

On the other hand a vacuum bag, by it’s very design, is totally impermeable so that it can hold it’s seal.

This means no air or gas gets in, or out. Commercial cheese makers have access to a different film which is more permeable but this is not commonly available to be used with home vacuum sealing machines.

But this isn’t to say that vacuum bags are right out of the question for aging.

Vacuum Sealed Cheese Results

What it will mean is that if you use vacuum sealed bags to store and age your cheeses, they will age differently than if they are waxed.

Because of the lack of gas and oxygen exchange you may find that the flavours develop differently in a vacuum sealed cheese. They tend to be a bit flat, and under-developed.

Also, without anywhere to go CO2 and ammonia will build up and can create quite a rancid smell, and a sour taste and the texture of the cheese might be different than expected too.

You will also notice that there will often be excess moisture held in the bag. This occurs because of the pressure exerted during the vacuum sealing pulling the whey out towards the surface of the cheese, which normally wouldn’t happen.

Sitting in this moisture can increase the rate of maturation of your cheese so you will want to track your aging periods more closely.

And on a totally cosmetic front, vacuum sealing may also crease or dent your cheese when pulled in and wrapped tight. Not a big deal for most though. Once it’s cut and ready to eat, it won’t matter a bit.

It’s Your Choice At The End Of The Day

If after reading this, you decide that you want to vacuum seal your cheeses, then a great compromise is to first age the cheese naturally for it’s minimum aging period (1-2 months depending on the cheese) and then vacuum seal it for further aging.

This will help to reduce the moisture in the cheese, and let some of the flavors develop more typically before being sealed up.

Also, it is recommended that you reduce your temperatures for vacuum sealed cheeses, particularly if you are going to leave them for longer, to slow down the increased maturation as mentioned above.

To conclude, vacuum sealing cheese won’t necessarily ruin your cheese, it might just change the end result a little but if you are more concerned about ease of handling, preservation and storage, give it a go.

Test to see whether it’s a method you like, or not. You’ll only truly know by trying : )

Do you have any questions or comments about the vacuum sealing preservation method? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!

Curd Nerd Forum

16 thoughts on “Vacuum Sealing Cheese | Cheese Preservation Techniques

  • 19/06/2012 at 7:55 am

    I only cream wax my cheeses,it works just fine two or tree coats of that liquid wax and it makes a good seal.and during the year i can touch it up in case of damage to the seal.for me it works better then that back and forth from the stove.

  • 22/08/2012 at 3:26 am

    Hi, have you guys (or anyone) tried using the “Dry Bag” steak bags to vac seal and age cheese? I’m just starting out and was thinking of using this in order to avoid the mess etc of wax. Basically these are special vac seal bags that allow moisture to escape and allow the food to breathe, but without letting in any nasties. I would love to hear your thoughts on whether or not this would work for cheese. Check them out at

    • 23/08/2012 at 12:01 pm

      Hi Alim

      I haven’t personally used these, but let’s put it out there for the other Curd-Nerds to help out.

      Anyone used these Dry Bag Steak Bags for aging cheese?

      From my point of view, if they are similar to a vacuum sealing bag, but breathable, you may well have pretty good results. As I mention in my article, vacuum sealing does retard the aging process somewhat but if there is more air exchange than a normal vacuum bag, it may not occur to the same level.

      I guess the only way to know is to try them.

      • 13/07/2014 at 10:41 am

        Hello to all cheese freaks!

        I have ordered the ‘Dry Steak Bags’from America but haven’t received them yet – they’re very expensive so I guess the cheese should be ‘perfect’. I will let you know down the line if they work.

        Just a quick word though, you can buy them in Australia (I found out too late), they are a lot cheaper… is the site to look at – banquet bags 🙂

  • 04/11/2012 at 10:33 am

    In some of your recipies you oil the cheeses after aging. What oil do you use? In particular for Parmesan.

    Great web site btw.


    • 17/11/2012 at 1:45 pm

      Hi Lou

      I use organic olive oil to oil my cheeses.

      Glad you are enjoying the site : )

  • 03/06/2013 at 3:55 am

    After doing soft cheese over the last year I just made my first cheddar this week (raw goat milk) and I’m bandaging it using homemade lard. I have access to both raw cow and raw goat milk. I was wanting to try vacuum sealing the next cheese…you mention “naturally aging” for 1-2 months. What is that? I did a search but only found cheeses that were made this way but not the process of natural aging. I use a wine cooler which has been running empty for 8 months until now. It has steadily maintained 53 degrees but humidity even with a bowl of water stays at 40-45 percent.

    • 17/06/2013 at 9:58 pm

      Because vacuum sealing will alter the aging process, aging the cheese for a period prior to sealing it can help to develop the desired texture and taste.

      To do this, age the cheese in your aging environment for a few months, taking care to clean the cheese of any unwanted molds regularly.

      • 26/11/2014 at 10:55 pm

        What about soft cheese like Brie and Camembert. I am finding mixed reports regarding botulism and that it can be quiet bad.

        Has anyone got any concrete info on this. I hear the word botulism and freak out I will make my family sick eating my cheese.

  • 02/11/2013 at 3:33 am

    Another question about “natural aging” before vacuum sealing…and it may be dumb…but do you mean leaving it unwrapped (naked?) in the aging environment for 1-2 months before sealing?

    I just made a Monterey Jack and on previous cheeses, after air drying for a few days I seal it up and then age it.

    Love the info your site provides!

  • 01/09/2014 at 2:46 pm

    After reading all the pros and cons of vac or not to vac,, I have concluded that wax, bandaging should be done first,, then when the cheese hits the aging target dates and after possibly using a trier and finding the results acceptable that would be the time to vac them and then move to a cooler location (bottom of fridge in veggie box) to slow down the aging process,,JMO

  • 29/03/2015 at 4:47 am

    How can I make a vacuum myself? Can anyone help? Thankx in advance!

  • 09/04/2015 at 6:07 am

    I was wondering about the “steak bags”. I saw them in an ad for aging beef. I think I’ll try them. I’m a novice cheeser,and have tried waxing and vacuum sealing. Waxing was a messy process!

  • 07/10/2015 at 3:39 pm

    I know you can put your cheesecloth age on a refrigerator dedicated to do so. What do you thing of that? What temperature should the fringe be? Some say you have to put a glass of water for moisture……?

  • 05/05/2016 at 9:27 am

    I have worked for many years on the commercial cheese industry. In vast quantities. the normal vacuum bags are made of nylon laminated to polythene. these have a high barrier property to gas and air when in low relative humidity. Under65percent. over 65percent these normal bags are breathable and vacuumed cheese can go mouldy in a perfectly sealed bag. if you keep vacuumed cheese in a damp room the maturation is no different than non vacuum in flavour but you will reduce you evaporative loss of weight

  • 05/05/2016 at 9:34 am

    Cheese wax can fracture and let in mite and mould. if you mix microcrystalline cheese wax or beeswax with cooking oil or olive oil 5 percent wax. 95 percent oil (heated to dissolve then cooled) you will produce a Vaseline. Petroleum jelly type substance which is good for coating cheese. the oil eventually goes into the cheese leaving a non brittle caotin very difficult for mites to live on. re treat if any mites found

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