"Nancy2" > wrote in message
...
> 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.
>

That would work. The mould is actually edible and despite being unsightly
won't harm you. It can be trimmed off and discarded. Roquefort and bleu
are very moldy. People are very used to the very wet cheeses found in
stores. I remember the huge wheels of cheddar we used to get in New
Hampshire. They were quite dry and at worst would get a few spots of mould
on them.

Paul