The buttermilk question last week went over like wildfire - seems I hit a nerve with that one. This week Amy wrote in and asked: I just bought some parmigiano reggiano and would like to know if I can freeze some of it for later use. Parmesan will retain its flavour best if it's not frozen. Wrap it in wax paper and then in foil and it will last for a month in the fridge, be sure to rewrap tightly after each use. It's possible to freeze the cheese and it will last for at least 6 months in the freezer, however the flavour will deteriorate and the texture will become dry and crumbly. I have had better success having it grated and then freezing the grated cheese for sprinkling over pasta as needed, rather than freezing the block whole. I do keep the rinds in the freezer and use them for a quick flavour boost in long simmered soups and stocks. Disagree with my advice? Want to write in and try to stump me? Leave a comment and I’ll get back to you next Monday. Click here to sign up for Christine's Food for Friends e-newsletter!