Vacuum Seal or Shrink Wrap?
What process gives you longer shelf life of a product such a Fresh (Made from Raw Milk) Cheeses, Shrink Wrapping or Vacuum Packaging. AND what makes it better. We would like to stay away from Gas packaging.
We are starting (have started) a dairy goat cheese making business making cheddar, which we wax but, also make numerous semi soft cheese. Right now we are vacuum packing, with what we recommend as a 3-4 week shelf life (which is rather short for cheese) We are trying to find out if shrink wrapping would give the same or similar shelf life. We know pasteurizing would add a couple more weeks but are finding people want the raw cheeses. If you know of any studies or reliable information would you let us know. It's not that we don't appreciate every ones opinion, we just need to back it up with hard data... We're dealing with the USDA and ya know how that goes.