Bushra Griffith
Parmesan cheese is a staple in Italian cooking, and it's beloved by people all over the world. Knowing how to store it properly is essential to preserving its rich, well-rounded flavor and texture. The best storage method depends on the form of the cheese—whether it's a wheel, wedge, or grated—and the type of packaging it comes in. Regardless of the form, it's crucial to store Parmesan correctly to prevent mold and prolong its shelf life.
| Characteristics | Values |
|---|---|
| Temperature | Refrigerator temperature, around 35 °F/4 °C |
| Wrapping | Parchment paper, aluminium foil, wax paper, plastic wrap, or a freezer bag |
| Breathing | Should be allowed to breathe, but not fully |
| Plastic wrap | Should be avoided as it can cause sweating and contamination |
| Cheese paper | A special type of thick paper coated on one side with a combination of wax and polyethylene |
| Vacuum-packed | Can be stored at room temperature |
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What You'll Learn
Refrigeration
When storing Parmesan cheese in the refrigerator, it is important to allow the cheese to breathe, but not too much. Full and prolonged exposure to air oxidises the cheese, which degrades its flavour and texture. Therefore, the cheese should be wrapped in a way that limits its breathing.
There are several ways to wrap Parmesan cheese for refrigeration. One method is to wrap the cheese in a slightly moistened paper towel and then in a layer of aluminium foil. This technique is suitable for large chunks of 2 to 3 pounds or more. Another approach is to use parchment paper and then either plastic wrap or foil. Alternatively, simply wrapping the cheese in parchment, wax paper, or butcher paper alone will also work.
Some additional tips for refrigeration include using cheese paper, a special type of thick paper coated on one side with a combination of wax and polyethylene. This helps resist sweating and condensation and allows the cheese to continue maturing. It is also recommended to keep Parmesan cheese away from other foods in the refrigerator, as the fatty part of the cheese can absorb other smells.
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Wrapping
If you are unable to find cheese paper, parchment paper is a good substitute. Some supermarkets and cheese retailers package cheese in plastic bags or wrap, so if you buy cheese wrapped in plastic, always repackage it with cheese paper or parchment paper at home. Parchment paper is a lighter paper coated on one side with silicone and is often used in baking. It is much cheaper than cheese paper and can be used in the same way. If you don't have access to cheese paper or parchment paper, you can use aluminium foil instead of plastic wrap.
To wrap your Parmesan cheese with parchment paper and aluminium foil, first, wrap the cheese in a slightly moistened paper towel. Then, wrap it in a layer of aluminium foil. This method is also recommended for large chunks of two to three pounds or more. You can also wrap the cheese in parchment paper and then in either plastic wrap or foil. Alternatively, you can simply wrap the cheese in parchment, wax paper, or butcher paper alone.
It is important to note that cheese should be allowed to breathe a little, but just enough. Full and prolonged exposure to air oxidises the cheese, which degrades its flavour and texture. Therefore, the cheese should be wrapped in a way that limits its breathing. By wrapping your aged Parmesan cheese properly and storing it in the refrigerator, you can help extend its shelf life and enjoy its rich, well-rounded flavour for longer.
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Breathing
Allowing your parmesan cheese to breathe a little is important when storing it. However, full and prolonged exposure to air oxidizes the cheese, degrading its flavour and texture. Therefore, the cheese should be wrapped in a way that limits its breathing.
The best way to wrap cheese is to use cheese paper, a special type of thick paper coated on one side with a combination of wax and polyethylene. The coated side goes near the cheese, so it can resist sweating and condensation. The paper is then folded around the cheese and taped or tied shut. This allows the cheese to continue maturing throughout its intended shelf life without taking on the phenolic off-flavours typical of plastic contamination.
Cheese paper can be purchased online and at specialty food and cheese shops. If you are unable to find it, parchment paper is a good, and much cheaper, substitute. Some supermarkets and cheese retailers package cheese in plastic bags or wrap. If you buy cheese wrapped in plastic, always repackage the cheese in cheese paper or parchment paper to avoid the texture and flavour defects that come from storing cheese in plastic.
If you don't have cheese paper or parchment paper, you can use aluminium foil instead of plastic wrap. Wrapping the cheese in a slightly moistened paper towel and then in a layer of aluminium foil is a method recommended for large chunks of 2 to 3 pounds or more.
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Grated vs. wheel
Grated parmesan cheese will last about a week in the refrigerator. It should be stored in an airtight container or resealable bag to extend its shelf life. If you're storing it in the freezer, use a vacuum-sealed bag or a container with a tight lid.
On the other hand, a whole, unopened block or wheel of parmesan cheese can last seven to nine months in the refrigerator. A whole opened block will last one to two months. To store a wheel or wedge of parmesan cheese, wrap it in parchment paper, cheesecloth, cheese paper, or wax paper. Then, place the wrapped cheese in a crisper drawer. You can also vacuum-pack a wedge of parmesan cheese and store it in the refrigerator.
If you're storing parmesan cheese at room temperature, it should not be left out for more than two hours.
When it comes to choosing between grated and wheel parmesan cheese, consider the following:
- Grated parmesan cheese has a shorter shelf life compared to a block or wheel.
- Grated parmesan cheese is more prone to molding than a wheel or slice because more surface areas are exposed to the elements.
- The flavor and texture of pre-grated parmesan cheese may diminish compared to buying a wedge or whole piece.
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Freezing
To freeze Parmesan cheese, start by cutting it into small pieces or grating it. Wrap the cheese tightly in parchment paper, wax paper, or aluminium foil. Make sure the cheese is protected from air exposure to prevent oxidation, which can affect its flavour and texture. Then, place the wrapped cheese in a freezer bag or airtight container. Label the package with the date and try to use the frozen cheese within three months for the best quality.
When you are ready to use the frozen Parmesan cheese, simply remove it from the freezer and let it thaw in the refrigerator. It is best to use thawed Parmesan cheese within a few days, as freezing can affect its shelf life. Keep in mind that freezing is not the ideal storage method for Parmesan cheese, and it may alter its texture and flavour. For long-term storage, it is best to store the cheese in the refrigerator, following the proper wrapping and storage techniques.
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Frequently asked questions
The best way to store parmesan cheese is in the refrigerator, at a temperature between 4 and 8°C. It should be wrapped in a way that allows it to breathe but not too much, as full and prolonged exposure to air oxidizes the cheese, degrading its flavour and texture.
You can wrap parmesan cheese in parchment paper and aluminium foil. If you are unable to find cheese paper, parchment paper is a good substitute. Avoid using plastic wrap as this can cause the cheese to take on a sour flavour.
If stored correctly, an unopened, vacuum-packed wheel of parmesan cheese can last for months. Once opened, it should be consumed within a few days.
Parmesan cheese should be stored in the vegetable crisper of the refrigerator.
