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How to store parmesan

How to store parmesan

Italians use parmesan like salt. Or that’s what we’re lead to believe. It is said that all households in Italy have a chunk of the stuff laying around which can be used with virtually anything as a garnish or seasoning. It isn’t just cheese, it is the king of cheeses and at any rate the people of Italy do not mess around with their parmesan; like, in the way that football fans don’t mess around about their teams.

Parmesan is available in most supermarkets around the world. You can buy it prepackaged and ready to sprinkle on your pasta. But when you do this you’re getting a lot of… I don’t know, anything but parmesan. The best to buy is the real parmesan (in appearance and shape).

Keep it fresh

This type of aged granulated cheese usually comes in giant heavy wheels, which means that individuals buy wedge shaped segments. To keep them fresh you need to keep it away from air and moisture = no spoilage, no mold, no waste! So it only makes sense that once you’ve used it, you reseal it and you can do that with Vacuvita, again and again.

If you buy a big quantity, you can store it either in the refrigerator or freezer. But first you should grate it all. Grate the whole wedge and seal individual servings in our bags to be kept in the freezer. Doing this not only ensures that your parmesan stays fresh but it also saves you a great deal of time and effort whenever you need to use some of it.

Keep a separate portion in a container in the refrigerator that is good to go for your last-minute pasta dinner.

Pasta Carbonara for 2

250 gr of fresh pasta (traditionally penne)

125 gr of cubed pancetta (bacon)

125 gr of grated parmesan cheese

125 ml of heavy cream

2 egg yolks

Coarsely ground black pepper


Bring 1 litre of salted water to the boil.

Cook the pancetta crispy over medium heat. Add the cream and reduce heat.

Put the pasta in the boiling water (this will be ready almost immediately).

Harvest 1/2 cup of boiling water to set aside.

As soon as the pasta is cooked drain it and add it to the pan with the pancetta and cream.

Toss the pasta pan to coat the pasta with sauce and add the egg yolks.

Add the parmesan cheese and the 1/2 cup of water.

Serve with cracked black pepper and more parmesan.

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