forum: Food & Drink

#11 Thu 05 Jul 07 7:31am


From Sydney, Australia
Member since Tue 16 Nov 04

Re: Parmesan Cheese - how do I store it???

dont forget to keep your dried up bits of rind and throw them in sauces and soups for extra flavour.  thumbsup

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#12 Thu 05 Jul 07 10:23pm


Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Parmesan Cheese - how do I store it???

whistle  the rind doesn't usually survive long enough to dry up around here..   I end up cutting off pieces of it and gnawing on it  lol

Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#13 Thu 05 Jul 07 11:17pm


Occupation Web Gimp
From W Yorks
Member since Mon 14 Aug 06

Re: Parmesan Cheese - how do I store it???

We put our rind into rissotto almost turns to complete mush but a nice touch.

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#14 Fri 06 Jul 07 9:01am


Occupation accountant junior
From Italy
Member since Thu 26 Apr 07

Re: Parmesan Cheese - how do I store it???

Hi everyone!!

I like parmigiano so much that I haven't problem about its storage 'cause it finish very soon  big_smile
When I buy parmigiano in big pieces,I store it in looseish  wrapping in the fridge,the same if it's grated (it's the right term?! question ).Please,don't freeze it!! puke It loose smell and taste!

Here you can find a lot of recipes where the parmigiano is the main ingredient: … ?newlang=1

They are all in italian but I can try to give you some translation  wink

big_smile Here there is the English version:

Last edited by Valentina82 (Fri 06 Jul 07 9:02am)

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#15 Wed 11 Jul 07 10:22pm

The Cuban Chef

Occupation peace and duck grease
From united states
Member since Mon 10 Jul 06

Re: Parmesan Cheese - how do I store it???


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#16 Sun 15 Jul 07 10:46pm


Occupation Food Technologist
From The Netherlands
Member since Sat 19 Feb 05

Re: Parmesan Cheese - how do I store it???

Freezing alters the texture of most cheeses, so that is not a good option.

Cheese mainly deteriorates because of moulds. One way to prevent the growing of moulds is to take a way oxygen by vacuuming. NO2 and salt in the cheese prevent or slow down the growth of other micro-organisms. Another way to prevent the growing of mould is to plastify the cheese a few times. Both vacuumpacking and plastifying is a little bit difficult for most of us at home. So there is a third way... Moulds grow very good at roomtemperature. In the fridge however, moulds grow slow, while other micro-organisms that like the cold (like Pseudomonas) cannot grow because of some factors of the cheese itself (salt, NO2, low available moisture).
My advice, just cool it and leave the cheese as whole as possible (the less surface, the less space for the growing of moulds).

A note: Once there are moulds on the cheese, than please throw it in the bin or something. Some moulds produce toxins which you cannot see and  they go into the cheese. So just cutting away the moulds doesn't help!

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