It has happened to all of us, sooner or later, to forget a piece of Parmesan in the fridge not perfectly sealed, or to leave it exposed to the air for too long, thus ending up with a hardened product that we no longer know how to use. However - as grandmothers have always taught us - there are many tricks to reuse leftover products or those that are no longer in perfect condition. Today we discover how to reuse hardened Parmesan!
Parmesan: how to soften it when it hardens
Parmigiano Reggiano is a fundamental ingredient in cooking. We eat it by itself, or paired with honey and/or jams, but we also use it in many recipes, from passatelli to lasagna... So, if we find a way to "soften" it, we can salvage an excellent ingredient.
One remedy to soften a hard piece of Parmesan is to wrap it in a damp cloth and then in aluminum foil for a day. Alternatively, we can try soaking it in milk overnight. It is obvious that the product after this treatment will not be like fresh Parmesan at its best, however, we can then use it in some recipes where it appears as an ingredient.
What dishes to use hardened Parmesan in
When Parmesan hardens, we can also decide to use it in some preparations without trying to soften it first. For example, we can grate it or cut it into cubes and use it to flavor soups and broths, we can melt it in a pan to create cheese crisps, we can combine it with fresh cream and melt everything to create a tasty fondue to season tortellini or other fresh pasta.
Hard Parmesan: how to avoid the problem
Ideally, however, it is best to prevent Parmigiano Reggiano from hardening. To prevent the problem, remember the tips provided by the Consortium's manual: contact with air should be avoided as much as possible so that the outer part of the cheese does not dry out; for this purpose, it is recommended to store it in airtight glass or plastic containers. Alternatively, wrap the Parmigiano Reggiano in food film.
