This does not do anything for the cheese vacuum sealing it like that. With the cheese being in individual bags the vacuum sealer doesn’t do what it’s supposed to do. Any free air in the sealed bags does not get removed so the only thing you are vac-sealing is the bag outside of the bags. The damage comes from whatever is inside the bag with the product at the time it is sealed. A ziplock bag provides zero freezer protection other than a barrier from touching. This is a good way to get 20 bags of cheese freezerburnt which is what destroys cheese when freezing (outside of changing the texture), frost develops on the outside of the cheese in the non-sealed airspace from moisture within the cheese. You would want to vac seal each portion then could do whatever you wanted with it when the time came but it will all be clumped together so is best for recipes where are melting into something. Otherwise, don’t freeze.
wouldn't the sandwich bags be the weak point for long storage as not all the air was removed when closing up the individual bags of cheese? since yo have a snorkel type vacuum sealer, can you not seal each bag prior to sealing in larger bag?
The plastic on ziplock sandwich bags is too thin to seal. It melts into the sealing bar. If you use the freezer ziplocks, they can be vacuum sealed but vacuuming out the air is tricky. There are UA-cam videos that demonstrate how to do it. But in the comments in those videos people say that the sealing bar gets too hot after you seal just 2 or 3 of them and you have to wait for it to cool back down again before you can seal another 2 or 3. I think what I would do here is leave the corner of the small baggies open just a half inch or so. That way when vacuum sealing the large bag, the air would be pulled out of the small bags as well. When reusing any bag, I always check the seal on the bag a day or two later to make sure there is no small leak. If it is leaking the bag will visibly start to "inflate".
Yes, they are too thin for the process. Vacuum seal bags are almost 4x as thick as sandwich bags and almost twice as thick as freezer bags, even in the bulk rolls. If you’re storing long term use the real product, they’re designed for the intended use. Short term yes, you could get away with using ziploc freezer bags, but you are losing the advantage of vac sealing in the long term
Can’t believe she did not flatten out the cheese in those individual bags. It’s going to take forever to defrost when it’s in a big clump like that. And then why in the world did she put eight or nine bags in that one large bag? Why wouldn’t you just put two of those per vacuum seal bag?
You most likely pulled too much air out and squashed the cheese. I do this but use food sealer bags, hit the vacuum button enough to pull the air out but not crush the cheese, then hit the seal button. Comes out good every time.
@@tomdamiani7253 I'm assuming you store this in the freezer? How do you use the cheese then? Thaw it out or use it frozen then let it melt on/with your food? How long can you keep shredded cheese in the freezer?
@@tomdamiani7253 that’s not proper vac sealing, you could do that by mouth and it doesn’t protect the product. If you are doing that, you are better off using ziploc bags. Because if you pause it part way through you’re still leaving it exposed to some of the bad air you’re trying to get out for preservation. If you’re going to vac seal, get all that air out or don’t vac seal. Defeats the purpose as it’s for long term storage
@@majornukke freezing anything that isn’t a hard cheese like Parmesan, it will change the cheese entirely. If you freeze a block of cheddar for instance, when it’s thawed and you go to slice it will crumble. It’s best to only freeze soft cheeses if they will be melted into or onto something. Don’t freeze grated cheese expecting it to be sprinkled onto a taco and have it look the same as freshly grated cheese. If properly vac sealed it will come out in a lump like the OP said 😂. That said, you can definitely vac seal and freeze bulk blocks of cheese to save money, they just don’t act the same after thawed so always best to use for melting. Great for over a chilli or on a grilled cheese or in a baked Mac and cheese, not so good for guests if you’re wanting to slice it for a charcuterie board since every slice crumbles into 4-5 pieces when you go to slice it.
This does not do anything for the cheese vacuum sealing it like that. With the cheese being in individual bags the vacuum sealer doesn’t do what it’s supposed to do. Any free air in the sealed bags does not get removed so the only thing you are vac-sealing is the bag outside of the bags. The damage comes from whatever is inside the bag with the product at the time it is sealed. A ziplock bag provides zero freezer protection other than a barrier from touching. This is a good way to get 20 bags of cheese freezerburnt which is what destroys cheese when freezing (outside of changing the texture), frost develops on the outside of the cheese in the non-sealed airspace from moisture within the cheese. You would want to vac seal each portion then could do whatever you wanted with it when the time came but it will all be clumped together so is best for recipes where are melting into something. Otherwise, don’t freeze.
This is exactly what I was searching for! Thanks ❤️
Should seal at the very end of the big bag, then you can cut open and reseal after taking some out.
Thank you smart lady! Gotta get one of those sealers.
wouldn't the sandwich bags be the weak point for long storage as not all the air was removed when closing up the individual bags of cheese? since yo have a snorkel type vacuum sealer, can you not seal each bag prior to sealing in larger bag?
The plastic on ziplock sandwich bags is too thin to seal. It melts into the sealing bar. If you use the freezer ziplocks, they can be vacuum sealed but vacuuming out the air is tricky. There are UA-cam videos that demonstrate how to do it. But in the comments in those videos people say that the sealing bar gets too hot after you seal just 2 or 3 of them and you have to wait for it to cool back down again before you can seal another 2 or 3. I think what I would do here is leave the corner of the small baggies open just a half inch or so. That way when vacuum sealing the large bag, the air would be pulled out of the small bags as well. When reusing any bag, I always check the seal on the bag a day or two later to make sure there is no small leak. If it is leaking the bag will visibly start to "inflate".
Yes, they are too thin for the process. Vacuum seal bags are almost 4x as thick as sandwich bags and almost twice as thick as freezer bags, even in the bulk rolls. If you’re storing long term use the real product, they’re designed for the intended use. Short term yes, you could get away with using ziploc freezer bags, but you are losing the advantage of vac sealing in the long term
Thank you!! Super great idea!
Can’t believe she did not flatten out the cheese in those individual bags. It’s going to take forever to defrost when it’s in a big clump like that. And then why in the world did she put eight or nine bags in that one large bag? Why wouldn’t you just put two of those per vacuum seal bag?
I did this with mozzarella and when I got it out, it had turned into a solid lump of cheese.
Freeze the cheese before you seal it. Stays fluffy.
You most likely pulled too much air out and squashed the cheese. I do this but use food sealer bags, hit the vacuum button enough to pull the air out but not crush the cheese, then hit the seal button. Comes out good every time.
@@tomdamiani7253 I'm assuming you store this in the freezer? How do you use the cheese then? Thaw it out or use it frozen then let it melt on/with your food? How long can you keep shredded cheese in the freezer?
@@tomdamiani7253 that’s not proper vac sealing, you could do that by mouth and it doesn’t protect the product. If you are doing that, you are better off using ziploc bags. Because if you pause it part way through you’re still leaving it exposed to some of the bad air you’re trying to get out for preservation. If you’re going to vac seal, get all that air out or don’t vac seal. Defeats the purpose as it’s for long term storage
@@majornukke freezing anything that isn’t a hard cheese like Parmesan, it will change the cheese entirely. If you freeze a block of cheddar for instance, when it’s thawed and you go to slice it will crumble. It’s best to only freeze soft cheeses if they will be melted into or onto something. Don’t freeze grated cheese expecting it to be sprinkled onto a taco and have it look the same as freshly grated cheese. If properly vac sealed it will come out in a lump like the OP said 😂. That said, you can definitely vac seal and freeze bulk blocks of cheese to save money, they just don’t act the same after thawed so always best to use for melting. Great for over a chilli or on a grilled cheese or in a baked Mac and cheese, not so good for guests if you’re wanting to slice it for a charcuterie board since every slice crumbles into 4-5 pieces when you go to slice it.
Great video very informative, thanks!
excellent. Thank you much