Cooking & Baking
Related: About this forumThe block of Parmesan cheese in the frig is rock hard.
How can I soften it to allow me to grate it?
Or is it a done deal and I should just throw the damn thing in my next batch of minestrone?
Warpy
(111,339 posts)wrapped in a slightly damp paper towel. If that doesn't soften the surface enough, you can try a food processor--it'll make a racket but enough might be knocked off the lump for today's purpose. If it's too big for that and you're afraid it will damage the machine, plan minestrone soon.
It hurts, I know, I've been watching the prices rocket up into the stratosphere even for domestic varieties.
no_hypocrisy
(46,182 posts)Geez, it's getting where you can't buy Parmesan (the real thing) unless you're going to use it very soon after purchase.
Warpy
(111,339 posts)and putting into a freezer bag with all the air smooshed out will save it longer than leaving it in the fridge will.
NJCher
(35,730 posts)and refresh it regularly.
About six months ago, the RG brought me a primo parmesan. He wrapped it in a wet, white towel and told me to change the towel ever so often. Also to keep the towel moist.
I used most of it, but there was still a small piece left. I forgot and it dried out. I refreshed it with a new, wet towel and it returned to normal. It was still perfectly delicious, despite my lack of diligence.
So try wrapping it a clean, wet towel.
Cher
northoftheborder
(7,574 posts)Snarkoleptic
(6,001 posts)That way you can leave it in it's low-moisture state.
pscot
(21,024 posts)especially if you break off small chunks. It's hard to get a grip on a wedge, but a 1 inch piece is easy to handle and produces a lot of grated parm.
Warpy
(111,339 posts)Usually it's just the outermost layer so the microwave/paper towel trick can work well enough to use the microplane. Sometimes it's dried pretty much through. In that case, I go at it with a cleaver to get a smallish chunk and use it in my spice grinder. That usually manages to reduce it to powder so I can use it.