63 votes
Accepted

Is there a reason to not grate cheese ahead of time?

You should only grate cheese as needed, particularly the cheeses you mention. When you grate cheese you create more surface area. That is more surface exposed to air and oxidation, which will ...
moscafj's user avatar
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24 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

The old "tie it in cheesecloth" trick seems the most likely solution for the described problem. The remnants will stay in the bag, and you remove the bag as a whole when ready to serve.
Ecnerwal's user avatar
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20 votes

Is there a reason to not grate cheese ahead of time?

While you don't want to grate the cheese and store it in the fridge, as moscafj's answer says, there is a way you can grate all the parmesan, store it, and use it as needed - just keep it in the ...
BauerPower's user avatar
18 votes

Is there a reason to not grate cheese ahead of time?

Short answer: Grated cheese goes moldy quickly. Long answer: We regularly grate cheese and pack them in vacuum bags in larger quantities. They usually go moldy within a week or two, even in the fridge....
ManuelAtWork's user avatar
18 votes
Accepted

Processed cheese in pesto

Processed cheese isn't a good replacement for parmesan, it's generally too soft from added oils, and it doesn't have the right flavor. Instead, add more pine nuts, and salt to taste, leaving the ...
GdD's user avatar
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7 votes

How to cook Parmesan Cheese into a broth without making globs?

That recipe relies on starch exuded by the pasta to thicken the broth enough to emulsify the cheese. If your brand of pasta throws off less starch, the broth won't be thick enough to keep the cheese ...
Sneftel's user avatar
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6 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

There comes a point where a rind has given all it's going to flavor-wise, and starts to break down and add elements to your soup you don't want. The trick is to keep an eye on it and remove it when it ...
GdD's user avatar
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6 votes
Accepted

Why do some Parmigiano Reggiano contain bacterial cultures?

The bacterial cultures are what the document you quoted from refers to as "fermented whey". The previous paragraph in the Specification of the Parmigiano Reggiano Cheese from the Parmigiano-Reggiano ...
Ross Ridge's user avatar
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5 votes
Accepted

How to mix parmessan (or any hard cheese) into oil sauce

It's not traditional to add cheese to fish dishes in much of Italian cuisine. Historically, this may be more closely connected to economics and religious beliefs than for any culinary reason. As far ...
moscafj's user avatar
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5 votes

Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours?

Pecorino Romano can be stored at room temperature for weeks, even without vacuum sealing. So you're fine.
FuzzyChef's user avatar
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4 votes

Processed cheese in pesto

For texture, you’ll want to use a hard, dry and somewhat brittle cheese (such as Parmigiano, Grana Padano or Pecorino) which does not melt easily. The texture is right when you can break pieces off it ...
user149408's user avatar
3 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

This is a little off the beaten track, but it may be useful in some cases. Boil the rind in water, and then reduce. This is the way to make (very expensive) liquid parmesan. You grate a load of ...
Peter's user avatar
  • 422
2 votes

Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours?

I've done it a few times. Still sealed in the plastic packaging that it was sold in. You're probably shortening the storage lifetime on it, but as it's something that's made near room temperature, I ...
Joe's user avatar
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1 vote

How to make cauliflower pizza crust without using parmesan cheese?

As far as I can tell from the recipe, the parmesan cheese is included mostly for flavor, plus a little crispiness as suggested in a comment. The mozzarella and egg are what keep the base together. ...
LSchoon's user avatar
  • 4,891
1 vote

Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?

I have had success breading eggplant and freezing it raw. You can then fry the eggplant (no need to even thaw) when it is time to construct your dish. With a little pre-prepared sauce in the freezer ...
Summer's user avatar
  • 3,022
1 vote

How to store Parmesan cheese?

Were I live as we have. Dip twice in melted bees wax. Store in a cool place. Or dip in wax. It can be put in jars of salt sea water. Then stored in a cool place. Bees wax seems to work best. I have ...
J Bergen's user avatar
  • 999
1 vote

How to store Parmesan cheese?

While on a visit to a Parmesan cheese factory in Italy, we were advised to wrap the cheese in a clean teatowel and keep it in the fridge. (by the way, dry rind pieces can be added to soups or stews ...
E Morgan's user avatar

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