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Parmigiano-reggiano keeps for a long time in your refrigerator. If you buy a large piece, divide it into wedges each large enough to last you about 2 weeks. Cut it so that some crust remains attached to each wedge. Wrap the wedges separately with two or three thicknesses of aluminum foil. Make sure that no part of the cheese pierces the wrapping and protrudes. Refrigerate on the bottom shelf. Grate fresh each time you need it…you may think this is extra work, but you will appreciate the freshness of flavor and the moisture of newly grated cheese.
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