Can you vacuum seal cheese?
Cheese is a living product that changes quickly. Too much air, and it molds; too much dry cold, and it cracks. Are you looking for a way to preserve your Comté or Parmesan for months without it changing?
The solution is vacuum sealing. By removing the oxygen, you completely stop the growth of surface mold and the drying process. This is the technique used by all cheesemakers to manage their stock.
Storage: How long can you keep vacuum-sealed cheese?
Here are the dramatic preservation gains you can achieve in the refrigerator (+4°C):
| Type of Cheese | Classic Duration (Paperback) | Vacuum Seal Duration |
|---|---|---|
| Hard cheeses (Comté, Parmesan) | 2 to 3 weeks | 4 to 6 months |
| Semi-hard cheeses (Gouda, Cantal) | 1 to 2 weeks | 2 to 3 months |
| Soft cheeses (Camembert, Brie) | 1 week | *Not recommended in sachets* |
*Note: Soft or blue cheeses (like Roquefort) need to breathe or are too fragile to be crushed by a vacuum bag. For these, rigid vacuum-sealed containers are preferable.
Which machine should I choose for cheese?
1. For Home Use: The Standard 290W Machine
Ideal for individuals who buy their cheese by the slice once a month.
It has the essential "Pulse" function to avoid crushing slightly soft cheeses, and a double pump for reliable suction.
Stop wasting cheese!
Our 290W model is perfect for keeping your cheese slices in the fridge 5 times longer.
See the machine2. For Professionals: The Pro 475W Machine
Ideal for cheese shops, grocers, or restaurants that package multiple items in succession. Its powerful motor allows for continuous cycles without overheating.
Power for the Pros
Need high throughput? Our 475W model is designed for heavy-duty use in cheesemaking.
See the Pro machineThank you for reading!
Now you know how to preserve your cheeses like a professional cheesemaker. To equip yourself, discover our complete range of vacuum sealing machines .