PARMIGIANO REGGIANO STORAGE

Sue said:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

In a freezer-bag bag stored in the fridge. Lasts for months
and months...

~john

In article <[email hidden]>, Sue

Quoted message said:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

Good questions. Some say never refrigerate. Some say never
use plastic wrap, although they've recanted and are now
saying never use the same plastic wrap. Some say wrap first
in foil, then in plastic wrap but never so tight that the
cheese can't breathe. All say eat cheese at room temp.

I purchased a wedge, flew home, wrapped it in foil and set
it on the counter of an air conditioned southern home and it
immediately hardened around the edges. After a week it began
showing some mould which could be scraped off. Still eating
from the center, but it's very crumbly; harder edges are
suitable for very fine grating.

For longevity, my best experience has been with Asiago, both
imported and domestic, in a freezer bag in the fridge. It's
lasted months, becoming highly aromatic but not drying out.
I use it only as grating cheese.

"Sue" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

And don't forget to save the rind. Toss into the stock pot
when you're simmering veggies for ministrone. Delicious!

Cheers

Sue said:

After a small wheel of Parmigiano Reggiano has been cut
1-what is the best way to store it?

Freeze it. The problem with thawed cheese is it gets
crumbly. Since almost all uses for Reggiano involve grating
it, crumbly is not an issue. Besides, Reggiano is hard
enough that it doesn't get as crumbly as softer cheese do
when thawed.

Quoted message said:

2-how long will it last?

Years when frozen. Not that the stuff will stay there that
long given how good it tastes.

On Tue, 22 Jun 2004 19:01:33 -0400, Levelwave© <[email hidden]>

Quoted message said:

Sue said:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

In a freezer-bag bag stored in the fridge. Lasts for months
and months...

Years, if you forget a chunk in the back.

stark said:

In article
<[email hidden]>,

Sue said:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

Good questions. Some say never refrigerate. Some say
never use plastic wrap, although they've recanted and
are now saying never use the same plastic wrap. Some say
wrap first in foil, then in plastic wrap but never so
tight that the cheese can't breathe. All say eat cheese
at room temp.

I purchased a wedge, flew home, wrapped it in foil and set
it on the counter of an air conditioned southern home and
it immediately hardened around the edges. After a week it
began showing some mould which could be scraped off. Still
eating from the center, but it's very crumbly; harder
edges are suitable for very fine grating.

For longevity, my best experience has been with Asiago,
both imported and domestic, in a freezer bag in the
fridge. It's lasted months, becoming highly aromatic but
not drying out. I use it only as grating cheese.

Manchego from Spain in my favorite, but very close in
texture to Parmesan (less salty and not so strong). I keep a
big chunk, cut from the wheel, wrapped in waxed paper over
the cut surface and in a plastic freezer bag not all the way
closed. The little chunks in the dairy case closely wrapped
with plastic seem kinda gooey or sticky on the edges. Tasty,
but the texture is off-putting. Edrena

Quoted message said:

In article <[email hidden]>, Sue
<[email hidden]> wrote:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

My grandfather, who was born and raised in Italy, used to
buy a whole wheel, then wrap it carefully in layers of
linen tea-towels, the inner one of which had been dipped in
wine vinegar. It used to be a big ritual watching him
unwrap it for Sunday dinners, at which enough would be
grated for use during the week. Then he'd patiently wrap it
up again until the next week. I don't remember it being
wrapped in anything else
(I.e. plastic or foil) but I could be wrong.

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

"Sue" <[email hidden]> wrote in message news:<8w2Cc.22714-
[email hidden]>...

Quoted message said:

After a small wheel of Parmigiano Reggiano has been cut

1-what is the best way to store it? 2-how long will
it last?

And don't forget to save the rind. Toss into the stock pot
when you're simmering veggies for ministrone. Delicious!

Cheers

Or into the gravy pot (known to most folks as 'tomato
sauce'😉.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.