Hard cheeses like cheddar and parmesan seal well and keep far longer in the fridge. Soft cheeses are moist and low-acid, so keep them cold and use them quickly.
How to do it
- Cut hard cheese into the portions you'll use.
- Seal each portion; use gentle mode if your sealer has it.
- Label and refrigerate at 40°F or below.
- Re-seal after each use, leaving extra bag length for this.
How long it keeps
FoodSaver claims vacuum-sealed cheese keeps four to eight months in the fridge, versus one to two weeks in ordinary storage. That's the maker's claim; watch for mold and off smells.
Keep it cold
Vacuum sealing is not a substitute for refrigeration or freezing. Clemson Cooperative Extension advises keeping vacuum-packaged perishables at 34 to 40°F, or 0°F or below for longer storage.
