Is there a reason to not grate cheese ahead of time?
Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to Parmigiano-Reggiano and Pecorino Romano, both the bonafide sorts and any variations that can be sold under the same name in the United States.
Best Answer
You should only grate cheese as needed, particularly the cheeses you mention. When you grate cheese you create more surface area. That is more surface exposed to air and oxidation, which will degrade the flavor and aroma of the cheese. It is also more prone to drying out further degrading the quality. The cheeses you mention are best when grated for immediate use, but stored in chunks, wrapped and refrigerated.
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Quick Answer about "Is there a reason to not grate cheese ahead of time?"
However, grated cheese will last in the fridge for 1-2 weeks, but its quality will decline over time. This is because grated cheese has more surface area, leaving it prone to air and oxidation, which will degrade the cheese taste and quality and lead to mold.How long before use can you shred cheese?
If the package remains unopened, it will last for one to two months, but if you purchase a large block of cheese and shred yourself, then the shelf life is only about six days.How long is cheese good for after you shred it?
Shredded cheese will last a few days to a week in the refrigerator, but it will have a problem starting to stick together since you didn't add any cellulose. Timesaver: When the bag goes empty, put it back in the freezer empty and reuse it for the next batch of cheese.Can you grate cheese and store it?
Shredded cheese can be stored in plastic bags or in the packaging it comes in, which is usually resealable. Just make sure to get as much air as possible out of the bag before sealing it shut, says Kuhn. Avoid the freezer, if you can. Try to only buy cheese you want to use within its shelf life.Why is it better to shred your own cheese?
It tastes better. Since freshly grated cheese doesn't contain added preservatives and chemicals and since you're shredding it on the spot, it will have a fresher, creamier taste. And fewer additives is always a healthier option.you are using the WRONG PARMESAN CHEESE
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Answer 2
While you don't want to grate the cheese and store it in the fridge, as moscafj's answer says, there is a way you can grate all the parmesan, store it, and use it as needed - just keep it in the freezer.
You can add it directly to whatever you're cooking, no need to defrost, although I don't know how well it would work scattered on top of a finished dish. Make sure to store it in an airtight container (a resealable freezer bag works well).
There's some discussion of this on canyoufreeze.com, including an explanation for why freezing works so well with parmesan:
Parmesan cheese has a low moisture content, making it ideal for freezing. It doesn’t have a tendency to clump together, and is not very susceptible to freezer burn. Grated Parmesan cheese should stay soft even while frozen. It can be used directly out of the freezer, without any need to thaw ahead of time. It’s the ideal cheese for freezing!
Answer 3
Short answer: Grated cheese goes moldy quickly.
Long answer: We regularly grate cheese and pack them in vacuum bags in larger quantities. They usually go moldy within a week or two, even in the fridge. Frozen storage should be possible for months, if not years. (I kept grated cheese in the freezer for up to five years.)
From a more general point of view, cheese is already "milk made storable". The rind is a very sophisticated protection against decay. In most cases, it is best to keep the rind as long as possible.
(I am a cheesemaker.)
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