I had the same problem with Parm (and other cheeses) molding off much
earlier than they should. Wrapping in tin foil seems to stop the problem.

Bob

> wrote in message ...
>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