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Storing Cheese

 My local Restaurant Depot has a special on a wheel of D.O.P. Pecorino Romano for 2.69/lb this month. That is exceptionally cheap for quality cheese. But I would take quite a while to consume it all. Can it freeze? If so, will it affect the quality? How would you store excess long term?
  
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

 BBQ from the State of Connecticut!

   Jim

Comments

  • HibbyHibby Posts: 605
    I'm not familiar with that specific cheese but I've been using a chunk of parmigiano reggiano for almost 2 years. As long as it's wrapped tightly for this kind of cheese, no problem.
    I cook. I eat. I repeat. Thornville, Ohio
  • HeavyGHeavyG Posts: 5,030
    edited August 2017

    http://www.parmigianoreggiano.com/taste/store/store_parmigiano_reggiano.aspx

    I go the vac seal route for hard and semi-hard cheeses.
    Camped out in the (757/804)
  • LegumeLegume Posts: 8,292
    +1 on vac seal.  For this kind of thing I would cut off a chunk to use and keep in a vac seal ziplock bag and the rest in regular vac seal.  We use those vac seal ziplocks quite a bit for cheese since you can go in and out of them without wasting bag, but also easily get the air out.
    Austin, TX
  • SkiddymarkerSkiddymarker Posts: 8,355
    +2 on vac seal. Use Romano over Parma as SWMBO likes the milder flavour. Cut off a chunk to be ziplocked in the fridge while the rest is foodsavered in the bar or pantry fridge. Keeps well for months or even years (at least 10 months that I can verify)

    Delta B.C. - Move over coffee, this is job for alcohol!
  • epcotisbestepcotisbest Posts: 1,963
    I misread the title of the post as string cheese and thought this was going to be a completely different post.
  • Yes- hard cheese freezes well.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • SmokingPineySmokingPiney Posts: 2,282
    edited August 2017
    Vac seal in serving portions that you think you will use. Keep some in the fridge, freeze some. It will keep for months in the fridge. 

    I do this with cheese that I smoke, since I only smoke when it's cool to cold outside. I have smoked cheeses available year round this way. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • +2 on vac seal. Use Romano over Parma as SWMBO likes the milder flavour. Cut off a chunk to be ziplocked in the fridge while the rest is foodsavered in the bar or pantry fridge. Keeps well for months or even years (at least 10 months that I can verify)

    Ive always thought peccorino romano was sharper than parm reg?  Seems like it to me (but I love both). 

    Little Rock, AR

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