Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone.
Any risks, especially in regards to botulism…opinions sought. Never heard about botulism being a risk in vacuum-packed food until recently, and now am concerned and want to know about the cheese I stored in freezer if I can consider it well.
Thank you for opinions/information.
Best Answer
No, there's no risk. Cheese has too much salt and acidity to harbor botulism even at room temperature; there's practically no chance of it growing in the refrigerator even with low-acid food, and literally zero chance of it growing in the freezer on any food.
I don't think data is publicly available on individual botulism cases in the U.S. or worldwide, but aside from honey-related infant botulism, the vast majority of cases are reputed to be from improper home canning of low-acid foods (garlic, peppers, etc.), and that number is still very small. I don't think I've ever heard of a single case related to cheese.
Seriously, stop worrying about botulism unless you are either (a) caring for an infant or (b) canning your own foods at home.