Saying goodbye to the cheese wheel 😭🧀

Ingredients

• 8 oz Parmesan Cheese (hard cheese wheel, cut into large chunks)
• 4 bags Freezer‑Safe Zip Lock Bags (1‑cup capacity each, airtight)

Instructions

1. Inspect the cheese wheel

   Examine the Parmesan wheel for cracks or deep fissures; if a crack goes all the way through, discard the wheel to avoid contamination.

   Time: PT2M

2. Cut the wheel into chunks

   Using a sharp chef's knife on a sturdy cutting board, slice the wheel into 2‑3 inch chunks. Keep the cheese as cold as possible (store in fridge until cutting).

   Time: PT5M

3. Prepare the food processor

   Attach the grating blade to the food processor, place the bowl securely, and set the processor on a stable surface.

   Time: PT2M

4. Grate the cheese

   Add a handful of cheese chunks to the processor and pulse in short bursts until the cheese reaches a fine, fluffy consistency. Work in batches to avoid over‑loading the motor.

   Time: PT5M

5. Bag the grated cheese

   Transfer the grated Parmesan into zip lock bags, flatten the cheese into an even layer, press out as much air as possible, seal, and label with the date.

   Time: PT3M

6. Store for future use

   Place two bags in the freezer for long‑term storage (up to 3 months) and keep the remaining bags in the refrigerator for quick access (up to 2 weeks).

   Time: PT3M

Nutrition Facts

Calories

108

Protein

9.5 g

Carbohydrates

1 g

Fat

7 g

Fiber

0 g