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–+ servings
A wood cutting board with a wedge of Parmesan cheese, two jars of dehydrated Parmesan, and a bag of shredded Parmesan cheese.
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Dehydrate Parmesan Cheese

Make fresh parmesan cheese shelf-stable for short term by dehydrating it for your favorite projects!
Prep Time5 minutes
Dehydrating Time12 hours
Total Time12 hours 5 minutes
Course: Preserved Food
Cuisine: American, Italian
Servings: 1
Calories: 105kcal
Author: Darcy Baldwin

Equipment

Ingredients

Instructions

  • Shred parmesan cheese with a box grater or food processor
  • Place paper towels onto dehydrator sheets. This will help absorb the fat that comes from the cheese. Make sure to change out once during the process.
  • Spread cheese in a thin layer across the paper towel-covered dehydrator trays.
  • Dry at 125°F / 35°C for up until parmesan shreds are no longer 'wet' from the fats, and snap easily. You can get a handy dehydrating temperature magnet for your machine or fridge and never worry about temps again!

Notes

  • It's important to change the paper towels at least once during the process. Twice if necessary.
  • Do not use fruit leather sheets or silicone sheets to dry on, even if paper towels on top.

Rehydrating Dried Parmesan

  1. Place in a thin layer and spritz with water. I use a small misting water bottle for doing this kind of rehydration.
  2. Allow the water to absorb and spritz more if necessary. You don't want to water log the cheese.

Uses

  • Create a wonderfully umami Mushroom and Parmesan Seasoning Blend.
  • Use as fresh in salads or dishes.
  • Add to Meals in a Jar at the time of use. I don't recommend storing the cheese inside the jar unless it's a short-term meal. If it's longer-term, keep it separate and use it when making the meal.

Nutrition

Serving: 1ounce | Calories: 105kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Cholesterol: 22mg | Sodium: 438mg | Potassium: 46mg | Sugar: 0.02g