One time on Usenet, "Peter Aitken" > said:
> "Rodney Myrvaagnes" > wrote in message
> ...
> > 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.
> >
>
> Wrap tightly in 2 layers of plastic wrap.

I use that Glad "Press N' Seal" stuff for my parm:

http://www.glad.com/pressnseal/

It does a good job of keeping out the air (and no, I don't have any
monetary interest in the product)...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF