A friend gave me one pound of high quality parmesan reggiano, with a sell by date of March 17th.
He is moving and knew I would do something with it. We will definitely use it grated on pasta, but there is so much of it, I am thinking of making some crackers. Any other suggestions? ALSO: what is a good way to grate large quantities? Can I cut it into chunks and pulse it in a food processor? Thanks!
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Yes, I get it at CostCo. I cut straight through the vac pack and use one half as normal. Then wrap the exposed end with a paper towel (it weeps on the cut ends sometimes when frozen or stored). Then vac-pac with a food saver.
However now, I do the same and don't freeze and store in the fridge, it's still good 8 months later.
I have a 70's style stainless vita-mix I inherited I ruined one container on; I thought "Hey in the tape they showed it making saw dust out of wood to show it off" So, being young and dumb I tossed in some parmesan reggiano that dried out. Ripped the blade right off it.
I think that if the cheese has been stored well, it should keep a good while longer.
Have you ever made frico? You mound little piles of grated Parm on a Silpat and bake it to get a pure cheese 'crisp'.
Anyone have experience with freezing good Parm Reg?