Avoid mold on the parmesan
Freshly grated Parmesan has great taste advantages over cheese that has already been shredded in bags. Unfortunately, real Parmesan in one piece is not exactly cheap, all the more annoying when the cheese starts to mold during storage. However, this can largely be avoided.
Real Parmesan - Parmigiano Reggiano - is produced in Northern Italy. For its time-consuming and professional production, 16 times its final weight is required milk needed. This means that 16 liters of milk can be used to make just 1kg of Parmesan. So it's no wonder that it is relatively expensive.
High degree of maturity - better shelf life
- If you want to store the cheese as long as possible, you should not buy parmesan with the name "nuovo". This means that the cheese has only matured for 12 months.
- A better shelf life is guaranteed if you use Parmigiano-Reggiano "vecchio". This cheese has matured for at least 24 months.
- The terms "stravecchio" (3 years), "stravecchione" (4 years) and "extra stravecchione" (6 years) have even higher degrees of maturity. However, these varieties are among the finer ones Delicacies and the parmesan, which has matured for 6 years, is extremely rare.
Avoid mold growth on Parmesan - this is how you proceed
- It is important that you do not touch cheese with your bare fingers. The touched areas tend to prefer Mould; this doesn't just apply to parmesan.
- The Italians themselves like to keep the fresh Parmesan in a dry cotton cloth in the refrigerator on. When doing so, place it as high up in the device as possible, because this is where the moisture is least.
- Instead of a cloth, you can also wrap the cheese in parchment or greaseproof paper to prevent mold.
- If the humidity in your refrigerator is generally high, you can store the cheese in a bowl. Place it on coarse sea salt and cover it with it. If the salt has become very damp, replace it.
- You should avoid using cling film, plastic bags or even airtight packaging in storage boxes, as this promotes mold growth.
- You have to be aware that the cheese will lose its aroma significantly if it has been stored in the refrigerator for several weeks. If you have invested a lot of money in fine Parmigiano, you should enjoy it as quickly as possible.
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