Vacuum-packed cheese question (botulism)

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.

One other consideration regarding vacuum-sealed products is how well the pouch acts as a barrier to oxygen transport into the package. The typical nylon/polyester vac pouch is relatively permeable to oxygen, and that oxygen would tend to inhibit the growth of C. botulinum inside the package. A mylar pouch is much less permeable, and probably would not be a good choice for cheese.

In addition, you have acidity, salinity, and temperature working for you. A cheese, vac-sealed in a typical 3-mil nylon/polyester pouch, stored in the refrigerator would have a very, very tiny risk of botulism contamination.

Ok, a vacuume packed sealed package is not an open package in the refrigerator constantly being exposed to the air. I love to burst your bubble, their is more about Swiss cheese and botulism than arguments againsts.