Vacuum sealing my cheese

[Styx66]

I've got a couple of wheels of homemade gouda and baby swiss, almost ready for long-term storage.. I want to make sure I'm doing everything right before I seal them up. I'm looking to vacuum seal them to prevent mold growth, stop moisture loss, and ultimately extend their shelf life significantly beyond what traditional waxing or natural rind aging alone can achieve.

For those of you who regularly vacuum seal these types of cheeses, what's your go-to prep? Do you air-dry them for a certain period first? If so, how long and at what temperature/humidity? Any specific tips for getting a good, tight seal that lasts? Also, thinking about bloom.. should I wipe it down completely or is a little bit okay? Thanks in advance for your advice!

 

[TheCheeseWhiz]

I just wrapped up sealing a few wheels of cheese, and I've got to say, here's what worked for me:

First off, let your cheese air-dry in the fridge for about 3 to 4 days. The crisper drawer is perfect for this! You really want to make sure it has a nice, dry, firm rind before sealing it up. Personally, I like to blot them dry and then wrap them in parchment paper, it's not totally necessary, but it definitely helps

When it comes to vacuum sealing, go for a gentle setting. You don't want to crush those lovely shapes, especially with something delicate like baby Swiss. If the wheel feels a bit soft, just pop it in the freezer for about 30 minutes. That quick chill works wonders

For storage, I've kept mine at around 50°F and 75% humidity. So far, so good, no mold or that pesky whey pooling yet. Just keep an eye on them, and if you notice any issues, don't hesitate to reseal. Happy cheesing

 

[MrsDairy]

I've got a couple of wheels of homemade gouda and baby swiss, almost ready for long-term storage.. I want to make sure I'm doing everything right before I seal them up. I'm looking to vacuum seal them to prevent mold growth, stop moisture loss, and ultimately extend their shelf life significantly beyond what traditional waxing or natural rind aging alone can achieve.

For those of you who regularly vacuum seal these types of cheeses, what's your go-to prep? Do you air-dry them for a certain period first? If so, how long and at what temperature/humidity? Any specific tips for getting a good, tight seal that lasts? Also, thinking about bloom.. should I wipe it down completely or is a little bit okay? Thanks in advance for your advice!

It seems @TheCheeseWhiz has a good practice! I'm learning too!

From my experience, I usually aim for a week to ten days at cool room temperature (around 50-55F) with moderate humidity. I want the rind to feel dry and firm to the touch. This really helps prevent moisture from being trapped and causing issues later.

As for bloom, I'd give them a good wipe-down. You want a clean, dry surface for the best possible seal. Make sure your vacuum bags are durable and get as much air out as possible without crushing the cheese.

 

[Imole.de]

I usually air dry my wheels for about a week at 50 to 55°F and 70 to 75% humidity until the surface is dry and firm to the touch helps avoid sealing in too much moisture, I wipe off any visible bloom or fuzz with a light brine just before sealing, though a faint residue is fine if it's not active.