Vacuum-packed cheese question (botulism)

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone.

Any risks, especially in regards to botulism...opinions sought. Never heard about botulism being a risk in vacuum-packed food until recently, and now am concerned and want to know about the cheese I stored in freezer if I can consider it well.

Thank you for opinions/information.