Use it up · Eggs and dairy

Parmesan

Have extra parmesan? Here’s how to choose, store and prep parmesan, plus 24 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

A wedge keeps longer and tastes stronger than pre-grated cheese, so a little goes a long way.

🧊 Storing it

Fridge: Wedge: 6 months unopened, 3 to 4 months opened
Freezer: Up to 6 months

Save the rind and simmer it in soups and sauces.

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Rutgers Cooperative Extension.

🔪 Prepping it

Grate it finely just before using.

📊 Nutrition per 100 g

Grated Parmesan. 100 g is about 3 1/2 ounces.

Calories	420 kcal	21%
Protein	28 g	57%
Total fat	28 g	36%
Saturated fat	15 g	77%
Total carbohydrate	14 g	5%
Dietary fiber	0.0 g	0%
Total sugars	0.1 g
Sodium	1,804 mg	78%
Calcium	853 mg	66%
Iron	0.5 mg	3%
Potassium	180 mg	4%

% Daily Value for adults (FDA). From USDA FoodData Central 171247 (SR Legacy).

🍽 Recipes that use it up

24 recipes, the ones that use the most parmesan first.

With a smaller amount

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More eggs and dairy

Eggs Milk Butter Cheddar and other firm cheeses Mozzarella Cream cheese Sour cream Yogurt Cottage cheese Ricotta Cream and half-and-half Buttermilk Feta All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.