Grate it all up and keep in airtight bottle in fridge?
Ziplok bag in the fridge?
Vacuum seal and store in the fridge? Block or grated?
"You are what you eat, so don't be fast, cheap, easy, or fake."
I buy blocks of Mozzarella and cut them into roughly 1 lb chunks, Vacuum seal them with my Vacuum sealer, and keep them in the freezer. Years later, they still taste (once you thaw them out) as good as the day I bought them in unfrozen 5 lb blocks.
I also buy large quantities of P. Reggiano, some real goat Romano, and some blocks of Asiago.
I have a secret combination by weight and grind them all up in the Robot Coupe.
Then I weigh them in 1 lb packages and vacuum seal them too (always dating them so I use up the oldest in the freezer first).
Its kind of funny how sucking the air out of the bag kind of makes them back into blocks, but once they thaw a little bit in the fridge, they taste and smell exactly as fresh as the original aroma the had when I robot couped them!
Been doing it for years, and with no oxygen trapped in the bags, I've never had one go bad or moldy on me even years later when I discover them down at the bottom of the freezer in the garage.
I'm pretty picky about taste and wouldn't think of doing this if I detected any degradation in flavor.
Anneke seems onto it....
Poorman's vac packer...dip your ziplock bag into a container of water to force out the air before sealing...
Aaaarghhh.... never, ever pre-grate any cheese. That's a sure way to have it lose all its flavor and start molding.
I store my block of parm in a zip lock, trying to get as much air out as possible (usually just by pressing on the bag with my hands, if I feel thorough by swallowing the air left through the opening with my mouth, like I do before I freeze stuff) and keep it in the fridge. I believe if you want to go the extra mile you should wrap the block in cheese paper or parchment paper, but then it's strongly suggested to use new parchment paper every time you use the cheese (so bacteria don't accumulate). Personally I haven't found it necessary.
It keeps in the fridge for a very, very long time. No mold.
Pre-grated cheese from the store - yuk. What do they put onto it to make it taste so bad? Sure, great (pun intended) if its an emergency, but how long really does it take to grate some cheese from fresh?
I'll sometimes do too much so I'll put it in a zip-lock and do it the poorman's way as above or such the air out by mouth (I'm just too cheap to buy a vac or an air pump, and this is only for home). Freezes well and you can grab what you want when you want it. As long as it is fresh grated, it tastes fine.
Nothing, it's been grated and allowed to dehydrate so it doesn't clump up in the bag. That's why it tastes like caca and won't melt properly. Just like it has been said above, never pre-grate a cheese, it loses flavor.
The original vac packing (cryovac or visking)) was done with a heavy duty shop vac . You can do it home with a heavy plastic bag and your vac cleaner. The trick get as much air out as possible. It is extremely difficult for things to oxidize or go bad without oxygen present.
Just freeze it - you won't have to worry about how long you've had it or when it will go bad. When I need some I break a wedge off with a knife and grate it frozen - the high fat content of cheese prevents it from freezing into a rock hard block and it thaws very quickly.
Kinda coincidental, but I found a small wedge of forlorn/forgotten parm/rommano WAY in the back of fridge just a few days ago. Not even gonna say how LONG it had been missed!?! It was HARD, but not moldy... never even opened! Being very frugal, couldn't just toss it. Figured I really didn't have anything to lose, so used grater disk on food processor. FP wasn't real happy with the hardness of the cheese (had to do a lot of short pulses) but I was no patient enough to hand grate it. Tastes fine.
As for freezing... gonna do that next time I buy a chunk. Don't think I'll even worry about cutting off a piece to grate or thawing. Bet it'll grate just fine frozen.
And on high prices at Whole Foods for rinds... pretty much ALL their stuff is high... IMO!?!