Dried out Parmesan cheese
I acquired a large chunk of good quality Parmesan a while back. I've been keeping it in wax paper and foil each time I use it. But then I left it in the fridge while I went on a two week vacation and it went totally dry. Its impossible to grate now....its hard as a rock! is there a way to revive it, or am I forced to use it only as a rind? Many thanks for your help!
Mine never lasts long enough to dry out, but Martha Stewart says to wrap it in a damp paper towel and put it in a plastic bag in the fridge overnight.
My big block hand carried back from Italy is now small-medium sized. It is dry and hard as a rock after a few years. It still grates perfectly and is even more flavorful. Just takes a bit more strength.
The owner of a very well known NYC cheese store Alleva in Little Italy once told me to freeze Parmesan after you've had it in the refrigerator for a while and it has lost some moisture...it
freezes well and works nicely for grating...I only do this after the cheese has started to harden in the fridge...