Hard Cheese

[Nancy in Pátzcuaro]

I have discovered, waaay back in my fridge, a block of parmesan. And when I say "a block" I mean something akin to building materials. It's a fairly sizable chunk--over 7 oz.--and I'd like to somehow rehabilitate it. Hand grating is out of the question if you want to keep the skin on your fingers. Does anyone have any wisdom about how to soften it enough to grate? I think it's too small too use as a doorstop.

 

Bonus points if you get the joke title. Thanks for your help.

[pastrygirl]

I'd try wrapping it in a damp towel then in plastic for a day.

[gfweb]

26 minutes ago, pastrygirl said:

I'd try wrapping it in a damp towel then in plastic for a day.

That and warming it

[Nancy in Pátzcuaro]

Thanks--I'll try that. I did think about warming it but was afraid it would begin to melt. Probably unlikely given how hard this chunk of cheese is.

[rotuts]

@Nancy in Pátzcuaro

 

that a very interesting problem.

 

my guess is that if you wrap it in a damp towel, + plastic bag 

 

it will take some time for the moisture to penetrate to a depth that helps you turn it into something softer

 

you can then process ' as usual '    during that time ,  the normal flora on the surface  ( cheese yeast or cheese bacteria )

 

will be having a very tasty time  .  this might enhance or be problematic when eating 

 

I have no idea at what temp this cheese would melt.   

 

Id try this  :  seal the cheese in a plastic bag  ( SV VacBag , or freezer zip-lock ) with very little to no air

 

SV or similar  130.1 F    it then might be soft enough to do something with .  or add a little water to a similar bag system

 

and see.   it its getting soft , but not soft enough @ 130.1 F  , increase the heat

 

then chop it up , and put it in something , like a casserole .

 

nothing sacred about 130.1 F   

 

at some temp , > or < than 130.1 F  the cheese will ' split '

 

use it all in a casserole.

Edited 1 hour ago by rotuts (log)

[Senior Sea Kayaker]

A bit out of left field but here's my $0.02.

If that brick of parm was mine I would put it into a large ziplock bag, wrap that in an old towel as to not damage the bag, and take a hammer, or preferably a mallet, and slowly and methodically smash it into powder and chunks. 

Keep at it until you're happy with what you have. You'll have powder, to use as is, and chunks that can be used to flavour soups, sauces and stews. Chunks can go in the freezer for future use.

 

 

[rotuts]

@Senior Sea Kayaker

 

interesting idea.  

 

freeze it first , as low as you can go.

[Senior Sea Kayaker]

Only if you want to make it more difficult and a harder workout.