I have not done exactly that kind of cheese using vacuum, but I cut 40 lbs of Swiss in 1 lb chunks and froze them in zip lock bags, same thing with 20 lbs of mozzarella and 20 lbs of Colby. The texture of the cheeses was a lot crumblier after freezing, but they were very good for any of the cooked cheese recipes, including pizza.

I think well wrapped they'd be fine for weeks, at least those couple of months you mentioned. Yeah, like you aren't going to take those out for two months! (grin) Annie

When we go back to Iowa we always stock up on those great cheese curds, esp. the fried ones! They are made fresh weekly in those little towns along the Miss. River in NE Iowa & NW Wisconsin but we place an order just before coming home & I have frozen a lot of them & they thaw fine & same texture .... chewy! I see cheese curds labelled x Wisc. down here in NM but they must be pasteurized or something as they don't have an expiration date & taste 'somewhat' like the fresh cheese curds. Annie: I guess I really hadn't looked for those cereal boxes since our son grew up but -like the crackerjacks- a fond childhood memory still! Glad both are still around for another generation! Those crackerbox 'precious' toys we searched in every box sure have gotten 'cheap' ... or maybe that is just viewing from an adult's viewpoint now!!! ha

I did a couple of cans of that for Ashley's graduation open house, she and her friends just love the stuff. Anyway, two cans heated through in about 2 hours on high. It might have been hot in less time, but that's when I thought to check it, LOL. Annie