On the day after Thanksgiving, I let the MES cool down after doing my stuffed loins and did 4 blocks of cheese. When my foodsaver showed up on Thursday, I removed them from the makeshift "straw suck the air out of the bag" packaging and properly vac sealed them. Then today, I did six more blocks and a package of string cheese. Here's last weeks load...these went around 3 1/2 hours Some nice TBS today. I pulled the string cheese after 2 hours and the blocks after 2 1/2 as I cut these into thirds to make up some variety packs to take along to the various Christmases we have upcoming. Both days were in the 40's and my MES never got above 78 degrees with no ice in the chamber. After vac sealing todays batch, this is what I have in the fridge..some extra sharp cheddar, shap cheddar, montery jack, colby jack, pepper jack, mozzerrela, and the string cheese. I can't wait for Friday to break some out and give it a try.