For me, if in a brick I keep it wrapped in the fridge. I also shred and keep in a sealed container in the freezer.
pierino is a trusted source on General Cooking and Tough Love.
IN PAPER! That's how you bought it, right? You can find "Cheese Paper" from Formaticum out there. Wrap, tape it up and refrigerate. Plastic wrap and parmigiano are not especially good friends. I will politely disagree with my colleague bigpan on freezing. Cheese is a living thing. Don't kill it.
June is a trusted source on General Cooking.
Plastic wrap is not the friend of any cheese I know. I rewrap in waxed paper, and tape if it seems to come loose. Blue cheese can be stored in aluminum foil. Hard cheese keeps almost indefinitely. If it develops mold, just cut off the offensive stuff and keep going. I wouldn't freeze any cheese. Definitely compromises both flavor and texture. I've tried it...
QueenSashy is a trusted home cook.
Sometimes when I buy cheese wrapped in plastic, I unwap and let it breathe a little, and then rewrap in paper or foil. Also, I would not pre-shred good quality parmesan.
Sam is a trusted home cook.
I'd buy in larges wedges. (which were vac packed at a Costco).
Cut them in half and use one. I've had failures trying to vac pack it at home--until I wrapped it in a paper towel and then vac packed it.
That's for long term storage in the 'fridge---months, even a year. For short term just parchment.
sexyLAMBCHOPx is a trusted home cook.
I'm alwats asking the cheese people for some extra paper to store at home and close with masking tape. I use ziploc bag for short-term storage if I know I'll be using it up. Otherwise, proper cheese paper for me is preferred and never freeeze my cheese, except for parma rinds for soups, stocks & broth.
First off, NEVER use cling wrap with any cheese. If you can, use parchment paper. If not and plastic is the only option, use a zip bag and zip 85% closed to allow room for gas to escape. The shelf life decreases dramatically this way but if you plan your menus appropriately, you will use it.
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