shipping cheese
I bought cheese blocks at the store, unwrapped them, divided them into smaller pieces, cold smoked them, and repackaged them with a seal a meal vacuum system. Will they be safe to eat if I ship them ground from Oregon to Michigan?
Best Answer
Lot's of food companies ship all sorts of foods, all of the time. While simply boxing up your cheese and sending it on the slow route from OR to MI would invite spoilage, you could package it an insulated container, include ice packs, and speed up the delivery. This will cost you, but your cheese will be better off.
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Can cheese be shipped?
Can cheese be sent through the mail? Absolutely! You'll need to use insulated boxes and gel ice packs to keep your cheese safe and cool but with proper precautions, you can safely ship cheese across the country.What is the best shipping method for cheese?
Wrap the Cheese If it's not vacuum sealed, wrapping it in waxed or lined paper is a must. It'll help protect the cheese against moisture, without letting it dry out. Wrap the cheese package in a bit of bubble and it's ready to be packed up. TPC Tip: You can keep the paper folded and secure with a logo-branded sticker!How long can cheese safely be unrefrigerated?
According to Sarah Hill, Manager of Cheese Education and Training for the Wisconsin Milk Marketing Board, cheese can be left at room temperature for up to two hours, as can all perishable foods.What cheeses do not need to be refrigerated?
Soft cheeses such as cream cheese, cottage cheese, shredded cheeses, and goat cheese must be refrigerated for safety. As a general rule, hard cheeses such as cheddar, processed cheeses (American), and both block and grated Parmesan do not require refrigeration for safety, but they will last longer if kept refrigerated.CRAVERO CHEESE CELLARS: PREPARING THE PARMIGIANO REGGIANO FOR SHIPPING
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Answer 2
Spoilage is directly related to water. Cheese has a high concentration of water, therefore yes, there is a high probability it will spoil in transit... smoked or not.
Food savers go a long way to protect food from bacteria entering the sealed package, but nothing to prevent the growth of what is already on the cheese when packaged.
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