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On Tue, 29 Mar 2005 04:11:54 +0000 (UTC),
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).
>
Just scrape the mold off.

Rodney Myrvaagnes NYC J36 Gjo/a

"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."