"cybercat" > wrote in message
...
>
> "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 would freeze it. Unlike other cheeses, the texture, no great shakes
> anyway,
> will not suffer much. In my experience fresh parmesan molds quickly. More
> surface area for oxidation, maybe?
>
BelGioioso is a Wisconsin attempt to create a parmesan like cheese. It is
softer and much less tasty, worth trying once. I've kept this cheese in the
frig a long time without mold forming. I put it in a zip lock bag and
extract as much air as I can. I guess it's time to throw it. I freeze a lot
of different cheeses, never with a problem when they're defrosted. I find
reggiano wrapped in cling wrap stays mold free a very long time in the frig.
I don't ever have to freeze it, unlike all of the softer cheeses. With moldy
cheese I sometime rinse the mold off, trim a bit off with a potato peeler,
and go ahead with the pizza. Mozzarella is among the worst to mold quickly.

Kent