How to store Parmigiano Reggiano: refrigerator, vacuum packaging and after opening

To store Parmigiano Reggiano correctly, it should above all be protected from air, unsuitable temperatures, excessive moisture loss and odours in the refrigerator.

For Parmigiano Reggiano purchased and stored at home, the recommended temperature range is 4 to 8 °C.

However, storage methods vary depending on the condition and format of the product:

• an unopened vacuum pack;
• a freshly cut wedge;
• an already opened package;
• grated Parmigiano Reggiano;
• shavings or other packaged formats.

There is therefore no single storage time that applies to every Parmigiano Reggiano product.

Before opening, storage conditions and shelf life depend mainly on the type of packaging. After opening, protection from air, temperature and the cheese’s aging period become particularly important.

Vacuum-packed Parmigiano Reggiano should be stored in the refrigerator at a temperature between 4 and 8 °C, making sure that the package remains sealed and intact.

Vacuum packaging limits the cheese’s contact with air and allows it to be stored for longer than an already opened wedge.

However, not all vacuum-packed products have the same shelf life.

Vacuum-packed Parmigiano Reggiano can be stored for several months and, in general, a vacuum pack may have a shelf life of around six months. The actual shelf life is determined by the packer and indicated by the best-before date.

The practical rule is therefore simple:

for an unopened and intact vacuum pack, always follow the storage temperature and best-before date shown on the label.

Once the vacuum pack has been opened, the product should be handled like any other opened wedge of Parmigiano Reggiano.

Storage time depends mainly on whether the package is still unopened or has already been opened and, after opening, on the cheese’s aging period.

The indications of 15 days and one month are reference periods provided by the Parmigiano Reggiano Consortium for a product stored correctly in the refrigerator.

They should not be interpreted as automatic expiry periods that apply in every situation. Refrigerator conditions, handling, exposure to air and the condition of the product can all affect storage time.

Once a vacuum pack has been opened, or when a wedge has been cut directly from the wheel, Parmigiano Reggiano should be stored in the refrigerator between 4 and 8 °C.

The main priority is to reduce contact with air.

If left uncovered, the cheese can lose moisture and gradually become drier and harder on the surface.

It should also be kept separate from foods with strong odours. The fat component of the cheese can absorb surrounding odours, altering its aromatic characteristics.

We recommend storing the product:

• in food-safe glass or plastic containers;
• or wrapped in food-safe film.

The packaging should protect the Parmigiano Reggiano without leaving it exposed to air.

After opening, Parmigiano Reggiano can be stored in a food-safe container or wrapped in film suitable for food contact.

The aim is to limit:

• dehydration;
• contact with air;
• absorption of odours;
• surface changes.

If a resealable container is used, it should be clean and appropriately sized for the wedge.

Storage conditions should also be checked periodically: if the product remains in the refrigerator for several days, it is useful to check the surface, smell and condition of the wrapping or container.

Grated Parmigiano Reggiano has a much larger surface area exposed to air than a whole wedge. For this reason, particular attention should be paid to packaging and storage.

Packaged grated cheese should be kept at the temperature indicated by the producer and consumed in accordance with the best-before date and the instructions shown on the label.

After opening, it is important to:

• reseal the package carefully;
• keep it refrigerated at all times;
• avoid prolonged exposure to room temperature;
• protect it from air, light and odours.

If Parmigiano Reggiano is grated at home just before use, it is preferable to grate only the amount needed and store the whole wedge correctly rather than keeping large quantities of already grated cheese for extended periods.

At BONI, freshly grated Parmigiano Reggiano is packaged in specific formats for both consumer and professional use. Here too, storage temperature and shelf life depend on the packaging and the instructions shown on the label.

The difference in indicative storage time between younger and more mature Parmigiano Reggiano is also linked to moisture content.

A 12-18 month Parmigiano Reggiano has a relatively higher moisture content and, once opened, can generally be stored for about 15 days.

As aging progresses, the cheese gradually loses water and its structure becomes drier, more friable and more granular.

For this reason, from 24 months onward, the indicative storage time after opening can be up to around one month.

Aging therefore affects not only flavour and texture, but also how the product behaves during storage.

To understand how structure, aroma and uses change over time, you can explore the different Parmigiano Reggiano aging periods.

If a small amount of mould appears on the surface, it can be removed with a knife.

Surface mould can be encouraged by contact with air, especially in younger cheeses with a higher moisture content.

However, this does not mean that every sign of deterioration should be ignored.

If the product shows:

• extensive mould;
• unusual odours;
• widespread changes or deterioration;
• uncertain storage conditions;

it is prudent not to rely solely on removing the visible affected area.

Correct storage, at the appropriate temperature and protected from air, reduces the likelihood of this problem occurring.

Freezing Parmigiano Reggiano is not recommended, especially when the cheese is stored in portions.

Freezing alters the structure of the cheese paste and can compromise one of Parmigiano Reggiano’s characteristic qualities: its friability.

The issue is therefore not only how long the product can be kept, but also its sensory quality after thawing.

To store a wedge, it is preferable to use the refrigerator correctly, protecting the product from air and following the indicative storage times associated with its aging period.

Packaged Parmigiano Reggiano generally carries a best-before date, introduced by the wording:

“best before…”

A best-before date is not the same as a use-by date.

The best-before date indicates the period during which the product, when stored according to the instructions, is expected to retain its intended characteristics. A use-by date, on the other hand, is used for products where exceeding the date has a different significance from a food-safety perspective.

For packaged Parmigiano Reggiano, it is therefore important to:

• follow the storage conditions;
• check that the package is intact;
• refer to the best-before date set by the packer;
• follow the instructions shown on the label.

The best-before date should not be replaced by a general rule based only on the number of months that have passed since packaging.

Parmigiano Reggiano can be packaged using different technologies.

Among the most common are:

• vacuum packaging;
• protective atmosphere packaging;
• rigid resealable trays;
• fixed- or variable-weight formats.

Vacuum packaging greatly reduces the amount of air inside the package.

Protective atmosphere packaging, on the other hand, uses a controlled gas composition inside the pack to help maintain the product’s characteristics.

These systems do not necessarily have the same shelf life.

For this reason, the same storage rule should not be applied to every package: the storage temperature, best-before date and instructions shown on each individual package are always the primary reference.

At BONI, we package Parmigiano Reggiano PDO both under vacuum and in rigid resealable trays with a protective atmosphere, depending on the format and intended use of the product.

For example, Parmigiano Reggiano portions are available in both packaging solutions.

The format in which the product is purchased also affects how it should be stored.

This distinction is particularly important for packaged products.

In BONI packaging, for example, vacuum-packed portions may have specific shelf lives of 180 or 360 days at +4/+8 °C, while some products in rigid resealable trays with a protective atmosphere have a shelf life of 90 days at +4/+6 °C.

These values apply to specific BONI products in unopened, intact packaging and should not be used as a general storage period for all Parmigiano Reggiano.

After opening, the guidance for correctly storing opened product applies instead.

Storage does not depend only on the cheese itself, but also on format, packaging and intended use.

At BONI, we produce Parmigiano Reggiano PDO in our own dairies and directly manage both aging and packaging.

A whole wheel can be processed into several formats, including:

• Parmigiano Reggiano portions and wedges;
• freshly grated Parmigiano Reggiano;
• Parmigiano Reggiano shavings;
• Parmigiano Reggiano cubes;
• formats designed for professional use.

For each product reference, packaging, storage temperature and shelf life are defined according to the product’s characteristics.

For professional distribution, these factors are particularly important because they affect logistics, assortment management, product rotation and service to the end consumer.

To learn more:

• Parmigiano Reggiano Portions
• Parmigiano Reggiano Shavings
• Parmigiano Reggiano Aging
• Parmigiano Reggiano Wheels
• Parmigiano Reggiano Packaging
• Shelf Life
• Vacuum Packaging