Posted on: Wednesday, May 8, 2002
COOK'S TIPS
Grate, freeze to keep expensive cheese from going bad
I often use Parmigiano-Reggiano because you can get a lot of flavor from very little cheese. To keep the expensive cheese from going bad, I buy a large chunk and either ask the store to grate it for me if they have a grating machine or I grate it in the food processor and freeze it in airtight plastic containers. Then I just scoop out whatever quantity I need and return the rest to the freezer.
— Cookbook author Linda Gassenheimer
