
Cheese so Hard I could barely Scrape Dust off of it
My enjoyment of Parmigiaheno-Reggiano cheese, more often known in America as “Parmesan,” is a bit above average. I’m slightly hesitant to admit how sometimes I enjoy it all by itself.
Today I found a sizeable block of Italian Parmesan cheese waiting in my refrigerator. Was excited about using it on a new pasta sauce experiment.
However, apparently it had grown tired of waiting a few months for me. The Parmesan had turned hard; brick hard. It was so stoney I could barely scrape off a few shards with a sharp cheese grater or a butcher knife. How hard was it? I’ve sculpted statutes from Cararra marble that were easier to chew.
Shame to waste what should be good cheese, so I turned to the web and found – nothing. Even WikiHow was worthless. The only advice was useless: Shave it, dab it with vinegar, put it in soup. Those aren’t solutions – those are what to do after you give up.
I wasn’t about to give up with a simple solution simmering in my mind. Continue reading