So I’ve managed to end up with two Costco-sized containers of Kraft grated parmesan. I’ll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can’t donate and I’m loathe to waste food, so been trying to think of ways to use it all up.
These sad, dense, salt pucks (with a sprinkle of everything bagel seasoning) were an attempt to make parmesan crisps. Thinking of trying again with smaller spoonfuls spread thinner, but don’t know if the cellulose additive makes the endeavor hopeless.
Parmigiano Reggiano has basically never spoiled for me. Since it’s aged, there’s not a lot of water for spoilage. The only cheese that I ever have spoil are really fresh cheeses.
We’re talking about grated cheese here, and the increased surface area leads to increased spoilage. It’s only natural.