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In article >, wrote:

> I use Parmesan cheese infrequently, and whenever I want to use it the
> hunk I have in the refrigerator is usually bad. I'm looking for a way
> to store Parmesan cheese so that I can have it on hand and it will stay
> fresh for more than a few weeks. Here's what I've done so far:
>
> 1: In a ZipLock bag. This remained moist but got moldy.
>
> 2: Wrapped in parchment paper, and then put in a ZipLock bag. This
> remained moist, and took longer to get moldy -- only a slight improvement.
> This is how I store all my other cheeses and it works quite well. But
> granted, I use up the other cheeses faster than I use the Parmesan.
>
> 3: Wrapped in parchment paper; no Ziplock. This didn't get moldy,
> but it dried out quite a bit, and was really difficult to grate (and I
> have a rather extensive selection of graters, from a cheap $5. one to
> several Microplanes).
>
> Sandy

I use fresh parmesan only very rarely...
The chunk I originally bought from central market was already hard as a
rock, so I just keep it in the 'frige in the butter keeper in no
wrapper. I've had that chunk now in there for a good 4 years and it's
not even thinking about going bad.

Since it is so hard, and so old, it's VERY rich and a little goes a long
way. My chunk is getting smaller and smaller and I'll have to replace it
soon. <sigh>

I just use a very fine flat hand grater for it. Yes, it's hard work but
it's good for the forearm muscles!

Kat

--
K.

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