Should You Freeze Grated Cheese?
Norbert Wabnig, owner of the Cheese Store of Beverly Hills, says that grated cheese like Parmesan is ideal for freezing.
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Cheese like Parmigiano Reggiano has a very low water content. The degree of water content when low allows a cheese to be frozen without much loss in character. On the other hand, have never found the need to freeze, both Parmigiano Reggiano and Pecorino Romano, the two standard grated cheeses from Italy, hold up very well from molding, and even if they do bloom, they can be trimmed.
Just for the...+READ
Cheese like Parmigiano Reggiano has a very low water content. The degree of water content when low allows a cheese to be frozen without much loss in character. On the other hand, have never found the need to freeze, both Parmigiano Reggiano and Pecorino Romano, the two standard grated cheeses from Italy, hold up very well from molding, and even if they do bloom, they can be trimmed.
Just for the heck of it, MWC, take a freshly roasted pepper, put a bit of olive oil and a shaving of either of the above cheeses, and OH MY-COLLAPSE
Real slabs of parm are yummy. But it's also cheap and convenient to buy the massive bags of finely grated parm for pasta-topping, etc., from places like Costco. I keep them in the freezer and fill a little bowl kept in the fridge as-needed.
You've never had parmesan in a non grated state? Really? Man, I do feel sorry for you. Try the following classic, thinly sliced bresaola with a thin sliver of parmgiano reggiano on it served with a simple arugula salad.
I love parmesan and will happily eat a chunk of it. I've never needed to contemplate freezing cheese. I grate what I need as I need it. The parmesan in the clip reminds me of the stuff you get in the green cans...not real cheese.
Destroyed texture...gah!
I don't get the "texture" comment either. Also, I've only eaten parm cheese when it has been grated. It's not as if you're going to cut off a chunk and put it on a cracker - at least I've never heard of that.
It seems like a mistake to me. (why would you make a 5 second video about freezing parmesan when it keeps so well under refrigeration?)
I think this video is the result of unfortunate editing. I'm sure there was more substance and information in the footage. I'd love to have more info on cheese and storage.
BTW. I just watched this video again, and it doesn't look like his parm is GRATED at all, it looks 'powdered'. Yes, maybe if you 'grate' it like that, the texture IS destroyed. I have NEVER turned it into powder.
BTW. I just watched this video again, and it doesn't look like his parm is GRATED at all, it looks 'powdered'. Yes, maybe if you 'grate' it like that, the texture IS destroyed. I have NEVER turned it into powder.
What do you mean, the texture is already destroyed? This really sounds like a 'put down' to any of us 'gauche' or 'silly' or 'uneducated' enough to actually GRATE parm!! OMG, I was born and raised in Italy, and we've been grating parm for years and years. Yes. for certain dishes we 'shave' it, but for making into a sauce, or pesto, or quickly garnishing a dish, we GRATE it, The texture has never...+READ
What do you mean, the texture is already destroyed? This really sounds like a 'put down' to any of us 'gauche' or 'silly' or 'uneducated' enough to actually GRATE parm!! OMG, I was born and raised in Italy, and we've been grating parm for years and years. Yes. for certain dishes we 'shave' it, but for making into a sauce, or pesto, or quickly garnishing a dish, we GRATE it, The texture has never seemed, to me at least, to be 'destroyed'. Grr. How condescending can these people get?-COLLAPSE