Block vs. Shredded Cheeses
Pre-shredded hard cheeses can spoil quickly—in only a few days after opening a package—but blocks of hard cheeses are a great way to always have a supply on hand. A block of Romano or Parmesan cheese, wrapped tightly in plastic between uses and stored in the refrigerator, is one of my favorite ways to have an always-ready garnish or topping for meals. Kept carefully, it will last for months; it can remain in good condition for as long as it takes to use up the entire block. I will simply cut off a chunk to grate, or—when the main block becomes small enough—grate it directly. Since rather small portions are often used of this type of strong, salty, cheese, I love that—with a block in the refrigerator, I always have some available and it is always fresh and unspoiled.
Buying cheese in a block from somewhere such as Costco or a large grocery is a good way to not only maintain a fresh supply, but also to make a more economical purchase than small packages of shredded Parmesan or Romano. I particularly like Romano cheese since there is no rind to lessen the amount that can be grated {though Parmesan rinds are very useful and wonderful for certain preparations}. I also like Romano cheese because, being made with sheep’s milk, it is more easily digestible than cow’s milk cheeses such as Parmesan, and at the very least it provides more variety to the diet. However, the same technique of wrapping it tightly for months in the refrigerator—and using it to grace your meats, soups, and salads—can be used for Romano, Parmesan, and many other hard European cheeses.
