On Apr 9, 3:22 pm, "Paul M. Cook" > wrote:
> "Samois2001" > wrote in message
>
> ...
>
> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> > it was on sale. I normally buy a chunk, grate myself and never
> > question the shelf life before I find myself down to the rind. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> I keep reggiano in my fridge in a tupperware container and it is easily 6
> months old. Well if you include the 18 months it sat in an aging room it is
> easily 2 years old. Just wrap it up and avoid air spaces. I buy it in
> large chunks to save some money and it has yet to ever go bad, not even any
> mould. You just don't want it getting too dry as you will lose the flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.
>
> Paul

I have read several sources say to wrap cheese blocks or hunks in a
vinegar-soaked (and wrung out well) cheesecloth to keep mold from
forming while the cheese is refrigerated for long periods.

N.