You're right! Removing Parmigiano Reggiano from the vacuum sealer is a critical moment. The technical goal is not only to protect it from contamination, but above all to balance two opposing factors: avoiding excessive moisture loss (which would make it too dry) and preventing the accumulation of condensation (which would encourage mold growth).
Here's my technologist's guide to optimal preservation.

🔬 Basic Principles of Conservation

1. Temperature Control (Refrigeration)

• Ideal Range: Keep cheese in the refrigerator, at a stable temperature between 4°C and 8°C.
• Placement: Avoid the coldest, most ventilated areas of the refrigerator (such as shelves near vents or the freezer) to prevent accidental freezing and excessive surface dehydration.

2. Odor Barrier (Grease Absorption)

Parmesan cheese has a fatty matrix that tends to intensely absorb the odors of other foods (onions, garlic, fish, etc.). Always isolate it in a container like this one or in a dedicated wrap, such as our frescaforma bag .

🛡️ The Optimal Wrapping Method

The most effective method is to combine materials that guarantee protection and a minimum of breathability.

| Layer | Material | Technical Function |
|---|---|---|
| Inner Layer (contact layer) | Parchment paper or waxed/vegetable paper | Allows the cheese to "breathe," preventing the accumulation of moisture that leads to mold. Does not transmit odors or flavors. |
| Outer (Protective) Layer | Cling Film or Airtight Container (Glass/Plastic) | Provides a physical barrier against external odors and reduces contact with oxygen (which causes oxidation and rancidity). |

Detailed Procedure

• Dry (if necessary): After removing the vacuum, if you notice excessive surface moisture (condensation), gently pat dry with clean paper towels.
  
• Initial Wrapping: Wrap the steak tightly in parchment paper. Make sure the wrapping is snug but not so tight that it crushes the cheese.
  
• Secondary Sealing: At this point, you have two options:
• For quick consumption (within 15 days): Use cling film to seal the paper wrapper.
• For longer storage (up to 1 month): Place the paper and cheese wrapper in an airtight glass or plastic container (preferably for cheese), which perfectly isolates from odors.
  
• Cut selectively : Remove only the amount you intend to consume from the slice, then immediately place the rest in the refrigerator to minimize temperature changes.

🚫 The Technological Warning: Never Freeze

Freezing is strongly discouraged.

• Structural Damage: When the water in the cheese freezes, it forms ice crystals that tear the protein structure. When thawed, this results in an abnormal texture, often floury or rubbery.
  
• Aromatic Degradation: The loss of structural integrity compromises the retention of the volatile oils that define the aroma of Parmigiano.

Technical Exception

If you absolutely must freeze a large quantity, it's best to grate it first and store it in airtight freezer bags. This format spoils less than a whole block.

Indicative shelf life (if stored properly between 4°C and 8°C)

• Maturing 12-18 months: Approximately 15 days (plus humidity).
  
• Aged 24 months and over: Up to 1 month (less humidity, more resistance).

If a light mold forms on the surface, don't worry: since it's a hard cheese, simply scrape the mold off with a clean knife.