Have you just received your Parmigiano Reggiano and want to store it in the best way? Or perhaps you have a piece left over and don't know how to keep it fresh? Here is the complete guide to storing it correctly, avoiding waste while keeping its flavor and quality intact.
How long Parmigiano Reggiano lasts
Its shelf life depends on three factors: aging, packaging type, and storage conditions.
| Condition | Duration in refrigerator |
|---|---|
| Unopened vacuum-packed, 12-24 months | Up to 6 months |
| Unopened vacuum-packed, 24-36 months | Up to 8 months |
| Unopened vacuum-packed, over 36 months | Up to 12 months |
| Opened, wrapped in paper | 15-20 days |
| Opened, wrapped in plastic wrap | 10-15 days |
| Opened, in an airtight container | 3-4 weeks |
In general, the more aged the Parmigiano is, the longer it keeps thanks to its lower moisture content.
How to store it in the refrigerator
The best method: cheese paper or parchment paper. The traditional system—and still the best—is to wrap the Parmigiano in slightly damp cheese paper or parchment paper. This allows the cheese to "breathe" without drying out too much.
Cut a piece of cheese paper large enough to completely wrap the wedge
Dampen it slightly with water
Wrap the Parmigiano, leaving a few folds
Place it in a non-airtight container or bag
Place it on the least cold shelf of the refrigerator (middle or bottom)
The practical method: plastic wrap. If you don't have cheese paper, plastic wrap also works: wrap it tightly, removing all air, and change it every time you cut a piece.
Ideal temperature between 4°C and 8°C. Avoid the vegetable drawer (too much humidity), the shelf near the freezer (too cold), and the door (variable temperatures). The middle or bottom shelf is ideal.
Vacuum storage
If the Parmigiano is still vacuum-sealed and you have not opened it, storage is simple: 4-8°C temperature in the refrigerator, duration according to the times indicated on the package (usually 4-8 months from production), any shelf is fine.
Once the package is opened, switch to the methods described above. Tip: if you have a large quantity that you will not consume quickly, you can vacuum-seal the piece again with a dedicated home vacuum sealer — it extends storage by several weeks.
Can it be frozen?
Yes, with a few warnings. It is recommended when you have a large quantity that you cannot consume in time, or if you want to use it exclusively grated.
Grate the Parmigiano or cut it into flakes or cubes
Place it in freezer bags, removing all the air
Freeze at -18°C — it lasts up to 6 months
What changes after freezing: thawed Parmigiano loses some of its original texture and becomes more crumbly — perfect for grating, less suitable for flakes or eating plain. How to thaw: transfer from the freezer to the refrigerator at least 12 hours before use; never thaw at room temperature.
Mold on Parmigiano: what to do
This is normal, especially on the rind. Scrape it off, going 1-2 cm below the surface: the rest is perfectly edible.
It is best not to eat the affected part. Cut generously around it, removing at least 3-4 cm.
To prevent it: change the paper or plastic wrap regularly, ensure the cheese is completely dry before wrapping it, and maintain a constant temperature in the refrigerator.
Grated Parmigiano
It deteriorates much more quickly than the whole piece due to the surface exposed to air. In the refrigerator: use an airtight glass or plastic container; it lasts up to 2-3 weeks. In the freezer: it freezes perfectly; use it frozen directly on pasta or risotto without thawing. To avoid: pre-packaged grated cheese in bags loses aroma quickly — it is better to grate it fresh.
The rind: don't throw it away
The rind of Parmigiano Reggiano is excellent for flavoring soups, stews, and broths. Wrap it in parchment paper and keep it in the refrigerator for 2-3 weeks, or freeze it (it lasts up to 6 months). Before using it, scrape the outer surface. Add it to minestrone, bean soup, or meat broth during cooking, and remove it before serving — it provides an extraordinary depth of flavor.
In summary
- Slightly damp cheese paper is the best method for fridge storage
- Middle or bottom shelf, between 4°C and 8°C; never near the freezer or in the door
- It can be frozen at -18°C for up to 6 months; ideal when grated
- Don't throw away the rind: it flavors soups and broths
The Solo di Bruna® Parmigiano Reggiano arrives vacuum-packed, ready to be stored. Free shipping on orders over €120.
Discover our aged varieties →