Isn't Botulism a risk with vacuum-sealed cheese?

[dg.laurent71]

Hello, new member here! I'm trying to get a better grasp on the science behind aging cheese at home, specifically when it comes to vacuum-sealing. I've been reading up on the process and I'm a bit confused why we don't have to worry about Clostridium botulinum growing in our vacuum-sealed cheeses? My understanding is that this bacterium thrives in anaerobic environments, and isn't a vacuum-sealed bag is exactly that? It seems like it would be the perfect place for it to grow and produce toxins. Asking because I want to make sure I'm doing everything as safely as possible, especially since I'm sharing my aged cheeses with family and friends. I'd really appreciate it if anyone with more experience or knowledge could shed some light on this. Thanks for all the insights!

 

[OhMyCheese]

@dg.laurent71 you know, the two main reasons you don't have to worry about botulism in your cheese are pH and salt content.
Clostridium botulinum can't grow in an environment that is too acidic (a low pH) or too salty. Most aged cheeses have a pH below 4.6 and a high salt concentration, which makes it impossible for the bacteria to thrive, even in an anaerobic environment.

 

[TheCheeseWhiz]

Vacuum-sealing cheese is safe to do. The reason is cheese usually has low pH and high salt, which stops Clostridium botulinum from growing. Keeping it cold helps, too. So, vacuum-sealing works well for maturing cheese.

 

[West Star]

I agree with @OhMyCheese. Extra ingredients like herbs may also contaminate your freshly made cheese. Especially if it has a high moisture content with a little salt. Just make sure to keep your cheese refrigerated and follow proper hygiene during production.

 

[BugFlick]

It's a good question. Technically, yeah, botulism likes low-oxygen, but it also needs low acid and high moisture. Most aged cheeses don't check those boxes. The real watch-outs are soft, fresh cheeses stored warm. For vacuum-sealed aged wheels, you're in the clear if you're hitting proper pH and salt.

 

[Emily88r]

Glad to see safety getting the attention it deserves here. One thing worth adding is that vacuum-sealed cheese stored above 38°F for extended periods can still run into spoilage issues, even if botulism isn't a concern due to pH and salt. If you're aging at home, it helps to log your fridge temps and check for any condensation inside the bags. Have you settled on a target pH for your batches or still experimenting with cultures?