How long can you keep vacuumed sealed natural cheese?

Vacuum sealing can significantly extend the shelf life of natural cheese, but it's not a magic bullet. Here's a general guideline:

Hard Cheeses:

* Vacuum sealed: 3-6 months in the refrigerator.

* Unsealed: 2-4 weeks in the refrigerator.

Semi-Hard Cheeses:

* Vacuum sealed: 2-4 months in the refrigerator.

* Unsealed: 1-3 weeks in the refrigerator.

Soft Cheeses:

* Vacuum sealed: 1-2 months in the refrigerator.

* Unsealed: 1 week in the refrigerator.

Important Notes:

* Freezing: Vacuum sealing is not a substitute for freezing. While freezing can preserve cheese for even longer, it can alter the texture, especially for softer cheeses.

* Quality: Even with vacuum sealing, the cheese will eventually lose some of its flavor and texture over time.

* Storage: Store vacuum-sealed cheese in the refrigerator.

* Mold: If you notice any mold on the cheese, discard it immediately.

* Safety: If in doubt, it's always best to err on the side of caution and discard the cheese.

Pro Tip: For optimal results, vacuum seal the cheese tightly and use a high-quality vacuum sealer.

Specific Cheese Types:

* Cheddar: Can last for several months vacuum sealed.

* Swiss: Can last for several months vacuum sealed.

* Parmesan: Can last for several months vacuum sealed.

* Brie: Can last for a few weeks vacuum sealed, but freezing is often recommended.

* Mozzarella: Can last for a few weeks vacuum sealed, but freezing is often recommended.

Remember, these are general guidelines. The actual shelf life of vacuum-sealed cheese can vary depending on the type of cheese, the quality of the vacuum seal, and the storage conditions.