In the food industry, various types of cheese exist. Hard, soft, mozzarella and Swiss are just some of the various types of cheese that exist. However all cheeses can easily be exposed and infected with fungus. In ambient air, mould spores are always present and could, without a doubt, grow on cheese surface due to the fact that cheeses have high humidity content.

With cheese, drastically reduces the chance of spoiling cheese. The growth of micro organisms relies on oxygen for survival. However, with vacuum packaging the almost complete elimination of oxygen almost ensures that cheese products can be preserved for longer periods of time. With vacuum packaging the drying out of the cheese surface is slowed down. Also chemical reactions that take place in the presence of oxygen is greatly reduced.

When packaging cheese products one must also keep in mind that proper vacuum packaging and preservation at refrigeration temperatures can help preserve cheese for longer periods of time.