Hard cheeses are the most durable, lasting for months after they’re cut from the wheel. But they still need proper care.
Store hard cheeses—including Asiago, Manchego, Mimolette, Parmesan (Parmigiano-Reggiano), Pecorino, Romano and Tête de Moine—in an airtight plastic container with a few sugar cubes.
The sugar will absorb excess moisture and prevent the cheese from getting moldy. Replace the cubes when they get soft.
If your cheese dries out, here’s a tip to save it:
Revive dried-out Parmesan or any other hard cheese by wrapping it in a damp paper towel and refrigerating it in a resealable plastic bag for a day before using. After using the cheese, return any leftovers to the fridge in the bag, without the towel.
Thanks to our friends at CampbellsKitchen.com for this helpful tip.
A related tip: Don’t throw away the rinds of hard cheeses. Add them to simmering soups to impart a deep, rich flavor. Remove the rinds before serving the soup.
Find more tips in our Gourmet Cheese Section.
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