Andy Montoya
Drying parmesan cheese is a great way to make it last longer. The process involves removing moisture from the cheese, which can be done using a food dehydrator, an oven, or a dryer. The cheese is then ground into a powder that can be used as a seasoning or topping for pasta dishes. This method works best with hard cheeses that have a low moisture content, such as Parmesan, and can extend the shelf life of the cheese by several years.
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What You'll Learn
Use a food dehydrator
Using a food dehydrator is the best option for drying Parmesan cheese. First, cut or shred the cheese into small pieces. Blocks of Parmesan cheese won't dry all the way through, so it is important to cut them into tiny cubes no more than about 1⁄2 inch (1.3 cm) on any side. If you have a cheese grater, shred the cheese into small pieces.
Next, pat the pieces with a paper towel to soak up any moisture. Paper towels help to absorb the fat that comes from the cheese. If you don't have paper towels, you can use dehydrator sheets. However, avoid using fruit leather sheets or silicone sheets.
After the cheese is dry, place it in the food dehydrator. Set the dehydrator to its lowest heat setting, usually between 125 and 135 °F (52–57 °C). The maximum temperature should be 140 °F, as food cooks rather than dehydrates at higher temperatures.
Spread the cheese out on the dehydrator tray, ensuring the pieces don't overlap so they dry out evenly. Cover the cheese with cheesecloth to prevent the pieces from blowing away. Leave the cheese in the dehydrator for six to 12 hours or until completely dry and easy to crumble. The drying time will depend on how much water the cheese contains. Check on the cheese every two hours, picking some up and squeezing it. If the cheese is crunchy and hard, it's ready.
Once the cheese is dry, you can grind it into a powder using a coffee grinder, food processor, or blender. Place the cheese in the freezer for about 30 minutes before grinding to make it more brittle. Store the dehydrated Parmesan cheese in the refrigerator.
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Use an oven
To dry Parmesan cheese in an oven, start by setting your oven to a low heat, between 110–170 °F (43–77 °C). Parmesan is a hard cheese, so it will take around 6 hours to dry. Softer cheeses, such as mozzarella or brie, will take longer.
Next, cut or shred the cheese into small pieces. Blocks of cheese won't dry all the way through, so it's important to cut them into cubes no larger than 0.5 inches (1.3 cm). Before shredding or slicing, pat the cheese with a paper towel to remove any excess moisture.
Arrange the cheese in a single layer on an oven-safe baking sheet. Make sure the pieces don't overlap, as this will prevent them from drying evenly. If you're using a wetter cheese, you can place parchment paper or paper towels underneath to soak up any grease. However, avoid using paper towels at higher temperatures, as they could catch fire.
Place the baking sheet in the oven and bake the cheese for 8-12 hours. The drying time will depend on the type of cheese, with drier cheeses like Parmesan taking less time. Check on the cheese periodically. You'll know it's ready when it looks crunchy and slightly brown.
Once the cheese is dry, remove it from the oven and let it cool. You can then use the dried Parmesan as a seasoning or store it for later use.
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Dry at the right temperature
Drying Parmesan cheese requires careful control of temperature and humidity. The ideal temperature for drying Parmesan cheese is around 52-60°C (125-140°F). At higher temperatures, the cheese may cook instead of drying out properly.
A food dehydrator is the best option for achieving the desired temperature and humidity levels. Set the dehydrator to its lowest heat setting, typically 52-57°C (125-135°F). This low temperature setting is ideal for slow-drying the cheese. Place the cheese in the dehydrator, ensuring that the pieces do not overlap to promote even drying.
If using an oven, it is crucial to set it to a low temperature. Utilize the convection fan or leave the oven door ajar, directing a fan to circulate air inside. This setup helps mimic the conditions of a food dehydrator.
Regardless of the method, regularly check the dryness of the cheese. For dehydrators, rotate the trays every two hours, moving the bottom trays closer to the heating element to the top and vice versa. Remove the cheese from the dehydrator when it is completely dry, and spread it on a tray to cool.
The drying process for Parmesan cheese should take significantly less time than softer cheeses due to its lower moisture content.
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Grind the dried cheese
Once your parmesan cheese is dried, you can grind it into a powder. This can be done using a coffee grinder, food processor, or blender. If you are using a blender, cut the cheese into cubes and pulse until the cheese is broken down into your desired size. If you are using a food processor, chop the parmesan into 1 to 1-1/2 inch pieces and add them to the bowl of the food processor. Turn on the food processor and let it run until the cheese is ground to your desired consistency.
You can also place the dried cheese in the freezer for about 30 minutes before grinding it. This step is not required but may help to make the grinding process easier.
The ground parmesan cheese can be stored in an airtight container in the refrigerator for up to seven days.
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Store the dried cheese
Once your Parmesan cheese is dried, you can store it in an airtight container in the pantry or refrigerator. Dried Parmesan cheese can be stored long-term as most of the moisture has been removed, preventing spoilage.
When storing dried Parmesan, it is important to keep the cheese dry. Wrap the cheese in parchment paper, cheesecloth, wax paper, or muslin to absorb any moisture. You can also store the cheese in an airtight container or freezer bag and place it in the refrigerator or freezer. If you choose to refrigerate, the cheese will last up to two months. If you choose to freeze, it will last up to a year.
If you have ground the dried Parmesan into a powder, it can be stored in an airtight container in the refrigerator for about a week or in the freezer for three to six months. You can use the frozen Parmesan directly from the freezer, shaking it to break up any clumps.
It is important to note that dried Parmesan should be stored away from other foods to prevent it from absorbing their odours. Additionally, always check the dryness of the cheese before storing it. The cheese should be brittle to the touch and have darkened a shade or two from its original colour.
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Frequently asked questions
The best option for drying parmesan cheese is a food dehydrator. Set the temperature below 60 °C (140 °F) and leave the cheese for six to 10 hours, or until completely dry.
First, cut or shred the cheese into small pieces. Then, pat the pieces with a paper towel to remove excess moisture.
Dry cheese should be darker in colour and brittle to the touch.
