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    My step dad has kept the same piece of Parmesan cheese for over 10 years


    My step dad has kept the same piece of Parmesan cheese for over 10 years

    by Mary-An

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    View 30 Comments

    30 Comments

    1. RB30DETT on

      Far out. Is he vacuum packing it? Wrapping it in foil? Freezing it? Wanna know how he’s keeping it for so long.

    2. BoldlyGettingThere on

      Must be a smaller block off of his larger stash, because that amount of Parmesan wouldn’t even last me a single meal

    11. toughtacos on

      I’ll be honest. If I brave the dark unknown corners of my fridge there’s a not insignificant chance that I, too, have a 10 year old block of parmesan cheese.

    12. voododoll on

      Well, technically if it was stored properly, it wouldn’t go spoil. I had a friend who ate a can of military ration peach compote from WWII and said it tasted like a normal one from the store.

    13. zerocheek on

      I bet your dad’s had messy shits after pasta night for the past several years

    14. Hilltoptree on

      ……and here’s me eating a thumb size chunk every time after finished grating it on the pasta.

    15. ledow on

      I have seen inside the local cheese producers where genuine Parmesan is made (obviously, near Parma). The cheese is made and then stored as wheels on rack that are floor-to-ceiling, hundreds long, each one weighing enough to make you struggle to lift it.

      It’s then often SENT TO A BANK for safekeeping – banks buy a certain percentage and store it as collateral for the “licenced” farmers who are allowed to make official Parmesan (there are kind of “unions” for those who are officially licenced – which has to include milk only from cows fed only on certain farms only in certain areas who eat only certain grass).

      The Italian central banks also have immense vaults of the stuff. Because it lasts for absolutely decades if the outer edge is hard and not broken, just sitting on a shelf, retains its value and can be used to cover any “short” years where they couldn’t make enough because of climate change or disease or whatever. My Italian ex- was lifelong friends with one family who made it, and we got an exclusive private tour of it being made from the milk (delivered in special milk trucks which could only be used to deliver that kind of milk from the licenced farms) many a time, and her dad also used to work at the local bank and handle the Parmesan stores (though that may have been some years ago by now).

      Trade secret – the local cats absolutely love the leftover cheese/milk from such places, even though they’re really NOT supposed to be in there (but would you rather well-fed cats, or mice running through the cheese archives?).

      One year we came back with a suitcase literally filled with nothing but genuine, stamped, licenced Parmesan made by that friend, because we used to be able to get so much of it for so cheap.

      Also the same area – Parma ham, balsamic vinegar, and hazelnuts. MILLIONS of hazelnuts. We would collect them in dozens of pillowcases, just from one small residential orchard, let alone what’s produced for Ferrero.

    16. chimpyjnuts on

      And I was proud of the block of imported that lasted my a year! I’ve noticed the more aged it is the longer it lasts. The cheaper domestic stuff molds in a couple of months.

    20. DrNinnuxx on

      When is everyone going to come into agreement that it’s now a health hazard?

    23. Plastic_Ad_2043 on

      Man, I buy the good shit from the store and it goes moldy in the fridge after like a week

    25. bigolfishey on

      …how big was it to start with? That size block would last me maybe 4 or 5 meals, less if I’m using it as an ingredient rather than as a topping.

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