I've been reading the archives on vacuum sealing and on the possibility of forcing whey out of the cheese with excessive vacuum pressure. I have a Foodsaver (Vac 1075) with an instant seal button for fragile items, and I'm wondering whether to use that button and when to stop sealing. How you know when to stop? ???
In my experience, very little why is removed from semi-soft and hard cheeses. Of course you can just try it on a chunk and see how it reacts to your cheese. I don't do this until it is ripe, so lopping off a bit shouldn't hurt, I'd think. I have some vacuumed cheese that sat over 3 months with no whey accumulation.
Quote from: JoannaCW on October 29, 2010, 08:41:52 PM
I've been reading the archives on vacuum sealing and on the possibility of forcing whey out of the cheese with excessive vacuum pressure. I have a Foodsaver (Vac 1075) with an instant seal button for fragile items, and I'm wondering whether to use that button and when to stop sealing. How you know when to stop? ???
Looks like this thread slipped through the cracks. Sorry there have been so few responses.
My experience has been to vacuum seal on auto and not stop it with instant seal. You
are trying to completely remove the air from the cheese's environment. I have had some cheeses that showed some wetness in the bag after a time. For those cheeses I opened the bag, dried the moisture, and resealed the bag when possible. Otherwise I replaced the bag and resealed as before. I have also had cheeses that inflated the bag. Same treatment as for moisture: remove the bagged gas and reseal.
Hope this helps.
-Boofer-