I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better preserve the flavor after shedding.

However, I am aware of the risk of botulism with high moisture content foods. However what I don't know is what the approximate moisture content is of parmesan cheese and whether or not that could pose a botulism risk.


In the past, I have found that simply grating it into a Tupperware or similar container, placing the lid on it, and placing it in the freezer will hold the flavor well of grated Parmesan. It has been how I have always stored it when I bought it. Because of the grating, and the nature of cheese it has never taken long for it to thaw out if you are using it for things like a salad. A vacuum jar placing it in the refrigerator would probably work as well, just more work between each use as compared to just placing the container back into the freezer.

  • While interesting, your answer doesn't actually address the concerns in the question.
    – razumny
    Feb 10 '14 at 8:07
  • @razumny it is indeed not a direct answer, but StackExchange also allows answers which suggest better solutions to the OP's problem than the one the OP has decided to implement and is asking about. See cooking.stackexchange.com/help/how-to-answer, the point "Answer the question" for the policy.
    – rumtscho
    Feb 10 '14 at 11:55

My understanding is that it is safe to freeze parmesan, and you can grate directly from frozen.

  • I wasn't planning on freezing it, however do you have a reference that documents the fact that freezing prevents botulism? Feb 5 '14 at 4:44
  • 2
    @JeffAxelrod - Oddly, I first read your question as regarding freezing too and even added comments I have since deleted. Not sure why two of us read the word "freezing" when what you wrote was something else entirely. Just careless, I guess. Feb 5 '14 at 4:52
  • @JeffAxelrod That's not something you should need a reference for, really. Proper freezing prevents all food safety issues, not just botulism. Nothing grows at those temperatures, except maybe some pretty crazy extremophile bacteria that you're not going to find in your food.
    – Cascabel
    Feb 5 '14 at 8:03
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    @Jefromi I would say that proper freezing holds the clock on all food safety issues, because there are always people who are eager to understand prevents as a carte blanche for eating all kinds of already-unsafe-food after a pop in the freezer.
    – rumtscho
    Feb 5 '14 at 11:42
  • @rumtscho Very true. Maybe even more intuitive: it comes out as safe as it was when you put it in. (I meant "prevents...issues" as in "prevents issues due to time" not "prevents poison from being poisonous.")
    – Cascabel
    Feb 5 '14 at 18:30

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