• The plastic wrap that most cheeses come in is not good for preservation, it should be removed immediately.
• Most hard cheeses should be stored wrapped in wax paper in the refrigerator.
• Very dry cheeses should be stored wrapped in aluminum foil in the refrigerator.
• Very soft and moist cheeses should be stored in airtight containers, separate from other cheeses so that their aromas and flavors don't mix.
• Hard cheeses last forever (not literally, but close).  If it's been a while, you can just cut away the surface layers of the cheese, even if there's mold on it.
• Cheese can be shaved with a vegetable peeler to make thin strips for attractively garnishing dishes.
• Parmigiano-Reggiano has a wonderful nutty flavor but is very expensive at over 18 dollars per pound.  You can substitute real domestic parmesan cheese, though it's not nearly as good.  But domestic real cheese is far better than the grated stuff in a green can.

Vegetarian recipes with cheese

• Arugula-Walnut Pesto
• Classic Margherita Pizza
• Charred Mushroom and Baby Spinach Salad
• Fire Roasted Tomato Pasta with Chickpeas and Arugula
• Gnocchi
• Grilled Romaine Lettuce Hearts
• India Pale Ale Risotto
• Meatless Muffaletta Sandwiches
• Orzo with Citrus-"Cooked" Veggies, Avocado, and Feta
• Pasta with Asparagus, Olives, and Parmigiano Breadcrumbs
• Pasta with Roasted Cauliflower and Arugula
• Portobello Bistro Burgers
• Refried Bean Tostadas
• Risotto with Sundried Tomatoes, Asparagus, and Mushrooms
• Smoky Black Bean and Cheddar Burritos with Baby Spinach
• Spring Vegetable Ragout with Fresh Pasta
• Trenette with Pesto, Beans, and Potatoes
• Tomato Pesto with Whole Wheat Pasta
• TVP Tacos
• Warm Orange-Fennel-Olive Salad with Grilled Tempeh