I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better preserve the flavor after shedding.
However, I am aware of the risk of botulism with high moisture content foods. However what I don't know is what the approximate moisture content is of parmesan cheese and whether or not that could pose a botulism risk.
In the past, I have found that simply grating it into a Tupperware or similar container, placing the lid on it, and placing it in the freezer will hold the flavor well of grated Parmesan. It has been how I have always stored it when I bought it. Because of the grating, and the nature of cheese it has never taken long for it to thaw out if you are using it for things like a salad. A vacuum jar placing it in the refrigerator would probably work as well, just more work between each use as compared to just placing the container back into the freezer.
My understanding is that it is safe to freeze parmesan, and you can grate directly from frozen.
