I bought mine on ebay with bags that come in rolls. Millions of options there. Look for the largest width, watts and vacuum pressure. Most of those options are not adjustable in the basic sealer, although in some, vacuum pressure is important when you need low pressure due to the delicate nature of the product. I remember vacuuming fresh ravioli pasta once for the freezer and the pasta just imploded due to the pressure. That said, pressure is not an issue for cheese unless you are dealing with a very soft delicate cheese. Do a test first or it might be crushed by the vacuum pressure. The rolls are great because you can make your own size bags. you can also make smaller bags with the heat sealer but that doesn't matter much for cheese I guess, but does go down a treat with the wife when she wants to store food in portions.
I actually have a few questions about vacuum sealers as I use it for storing some of my cheeses (mostly hard, non washed rind cheeses such as cheddar). Are there long term issues for flavour for the cheese as it is not allowed to breath? That is, no moisture escaping, possible sourness? Can the vacuum sealer replace waxing as a close alternate or is it only for final storage longevity when the cheese has finished ageing or has been cut and can't be consumed in normal time? For me, vacuum sealing is clearly beneficial in stopping things such as mould etc, but I am worried I am taking the easy way out sometimes as it is so convenient - as opposed to doing the hard yards with moisture controlled ageing under the cave-like environment.
