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Storing Cheese

CtTOPGUN
CtTOPGUN Posts: 612
in EggHead Forum
 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/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

 BBQ from the State of Connecticut!

   Jim
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Comments

  • Hibby
    Hibby Posts: 606
    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
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  • HeavyG
    HeavyG Posts: 10,380
    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.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Legume
    Legume Posts: 15,936
    +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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    +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. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • epcotisbest
    epcotisbest Posts: 2,176
    I misread the title of the post as string cheese and thought this was going to be a completely different post.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Yes- hard cheese freezes well.
    Keepin' It Weird in The ATX FBTX
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    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. 
    Living the good life smoking and joking
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Skiddymarker said:
    +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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