301328 Thu Jan 12 17:03:17 -0800 2006 7 27 General Chowhounding Topics 0 1679511 We get great deals on parm-regg at BJs ($10/lb)compared to Whole Foods and other stores ($16/lb). Can you freeze this magnificent cheese? Thu Jan 12 17:03:17 -0800 2006 0 Rob 1 1679515 I always do, and I freeze the leftover ends again to throw in the next pot of sauce. Thu Jan 12 18:22:48 -0800 2006 1679511 0 coll 1 1679533 Why freeze it? It's already 1-2 years old. I just let it keep on aging. I keep it well wrapped in paper foil in my wine cellar. I have a huge hunk that is around 8 years old and every now and then when I want a special treat I pry off a small chunk to nibble on. Thu Jan 12 21:20:42 -0800 2006 1679511 0 JMF 2 1679553 I have a similar hunk that I've had for about a year, some DOC pecorino, but it has started getting mold on spots. How do you prevent that? (My husband's a big believer in wrapping in cheesecloth, but that weirds me out) Fri Jan 13 07:16:54 -0800 2006 1679533 0 coll 3 1679565 I keep the humidity down to around 35-45% and temps around 60 degrees F in my wine / storage cellar and use the paper / foil to wrap it in. Those sheets of food service foil that have paper lining one side. I can't remember the name but I pick it up in restaurant supply places. I also use cheesecloth for some items, but I dampen the cloth in vinegar first, wring it out and then wrap the cheese tightly. The vinegar prevents any mold and "cures" the outside of the cheese. Of course I only do this with firm and semi-firm cheese. I have kept sharp cheddar in perfect health on july/august backpacking trips a month long this way. Fri Jan 13 13:13:59 -0800 2006 1679553 0 JMF 4 1679579 Thanks for the vinegar tip, I just can't stand when the fibers stick to the cheese. They seem mummified. I think the foil things are called "foil cushions". Fri Jan 13 16:32:52 -0800 2006 1679565 0 coll 1 1679564 I always used to freeze it, but I got a tip recently from an Italian cookbook and it has worked really well for me. It suggested wrapping cheese in parchment paper, then plastic and refrigerating. I have a beautiful piece of Maytag bleu and a Wensleydale that we have been nibbling on since Thanksgiving! Fri Jan 13 12:49:57 -0800 2006 1679511 0 kim shook 1 1679577 You also may want to sample the cheese before buying in bulk. I recently noticed that I had two different reggiano's in my frig and was surprised when I tasted the two side by side that one seemed much better. Of course, neither one had its label anymore, so I have no advice about brands, but parmigiano-reggiano is a large cheese region, so not all cheeses from there will be the same. ed Fri Jan 13 16:07:34 -0800 2006 1679511 0 e.d.