[Luc_H]

Originally Posted by KYHeirloomer

Both Asiago and Parma Reggiano keep two days longer than forever in the fridge. Unbroken wheels can be kept at room temp almost as long. So stocking up ain't a bad idea of the price is right.

I absolutely love this quote/expression!!!!...
Luc

[Anneke]

Who has room for an unbroken wheel? Even an unbroken wheel needs to be stored in a highly temperature-controlled environment. Sorry, I have to disagree. When it comes to cheese, any cheese, buy what you need, and buy freshly cut. Parm will keep quite a while and can still be used when dry, but even it has its limits. I'd rather pay full price for a cheese with 100% of its flavour than pay half for a cheese that will lose half its flavour.

[Mezzaluna]

You can find a microplane grater for about $12, I think. Amazon has them on sale just now for $8.88. If you go that route please use the Chef Talk linkthrough to Amazon.

I've got a piece of grana Padano in my fridge that I sealed in my FoodSaver vacuum sealer about 8 months ago. there's not a spot of mold on it.

[allie]

I definitely don't have room for a whole wheel. lol The one they had was huge! Like 18 inches or more in diameter. I'm planning to go back this weekend. With the party last weekend, I had so much food leftover that I've been remaking it into other dishes and cooking some things I had in the freezer rather than make a trip to the store. It's been two weeks! Now my pantry is getting rather bare!

[MikeLM]

Allie-
You absolutely need a Microplane. It was introduced ten or more years ago - as a woodworking tool. It was recommended in a Lee Valley woodworker's catalog about that long ago, and I ordered one. (They were the first to point out that it was pretty great in the kitchen.) After a few days using it, I ordered one for each of my kids, who are all enthusiastic cooks.

It's now available at W-S, and at most cooking-supply stores, at a somewhat higher price than Lee Valley but still quite reasonable - $8-10 or so for several varities. They've also expanded their technology into a variety of woodworking tools.

Mike

[Luc_H]

I do probably the most blasphemous thing one can do to PR but it never looses its flavour and it works in my house.

I purchase 1kg at a time and I freeze it in a resealable bag. I can slice chunks with a sharp knife or cleaver when i need it. I have a press and rotary cheese grator i.e. squeeze with one hand turn with the other... works fine.

The rind I keep frozen for soups and sauces (as per Mattfin).

(when my kids go to a neighbor and they are offered the green can, they pass).

Luc

[Cat Man]

Luc
You probaly know this as well as anyone, but low moisture cheeses definitely freeze better than higher moisture cheeses.
It's not sacrilege, it's reality. You won't see the whey purge upon thawing with PR that you would from say a 55+ Blue.

Personally, when I have a wedge in my fridge, I focus that weeks meals on utilizing as much as possible. Myself, wife and daughter are all cheese freaks so there is no issue with using it as an ingredient twice daily for an entire week.

I will share a funny story with you.

When my daughter was still toddling around, I was making a blue cheese dressing from scratch one day. (homemade mayo, the whole gamut).

The first thing I do, is crumble the blue and leave it out to 'bloom'.

Well, my back was turned whilst making the mayo, and when I was ready to finally add the BC to the dressing base, I turned around to get it..and nothing was on the cutting board but BC crumbs. 5 whole ounces!!
I look around the corner, and there is my 1 yr old with a mouth full of blue cheese crumbles....

Yes, the whole famly is cheese freaks

Cat Man

[DevilNuts]

what is the difference between the microplane and a box grater? I'm trying to figure out what one does that the other does not.

[Luc_H]

Hey Cat Man!!
funnnny story!!! Your family is really into cheese.

(yes I knew about the low moisture cheese can freeze but I always astonish people when I tell them. My classes are like home-ec and knowing to freeze PR for example can be cost effective for families)

We are moderate cheese eaters at home and nothing fancy but we hate the green can and cheese substitutes of any kind.

I recently ordered some rennet and cultures to make some cheese trials at home. I am a passionate cook when alot of science in involved. I experiment often and now I think I can take up making cheese. I will try easy stuff to start: mozzarella, feta then graduate to semi solid. I'd like to try a parmesan before the end of the year.

I've conquered beer making, yogurt, wine, bread, vinegar.

Luc

[shel]

Originally Posted by Luc_H

but we hate the green can and cheese substitutes of any kind.

Pardon my ignorance, but what is the "green can?" It's been mentioned several times in this and other threads.

Shel

[DevilNuts]

I'm assuming the green can of grated cheese, like kraft.

[Luc_H]

green can:

http://www.kraftfoods.com/KraftParm/parmProducts.htm

Interesting how they do this stuff by the way...
They use cheese making ingredients and techniques but accelerate the process by increasing the temperature, using more digesting enzymes and manipulate the pH (acidity).

Essentially, it's a fast process that takes weeks instead of months (years).

Luc

[shel]

Originally Posted by DevilNuts

I'm assuming the green can of grated cheese, like kraft.

Like this? I did a search on Kraft grated cheese and found this. Looks to be awful! Why would anyone want to use this stuff!?



Shel

[Luc_H]

bingo Shel!
you found it!
Luc

[Anneke]

Notice the uncanny (no pun intended) resemblance to a can of Comet.


Coincidence?