I am sorry to ask another question about freezing again, but see here: http://www.guardian.co.uk/world/2012/may/22/italy-earthquake-hits-parmesan-cheese-production
That's why I am thinking about buying a larger amount of Parmesan and freeze it for later use. Is this possible?
Or how do you think will that earthquake influence the way Parmesan is available?
I know that is maybe not really a culinary question, but it is a topic that should be interesting to many of us.