First time I purchased this cheese it molded on me as well. Remedy put container in freezer leaving out small amounts at a time. This molds easily because it does not a lot of preservatives in it which is a GOOD thing! Freeze and enjoy, it tastes AMAZING!

This Parmesan cheese is so delicious and a must in my house for making lasagna or Parmesan crusted chicken with. I usually freeze whatever parmesan cheese is left (using a ziplock bag) so that the unused portion doesn’t mold and will keep for 3 months.

Picked up 10/30; use by date 11/2. I understand you can use it past this date, but there is NO WAY we can use it up within a very short time period. IF my Sam's Club wouldn't have closed on us, I would have been able to pick the with the best date for our use. Again, another reason why "grocery pickup" isn't the way to go, but we have been forced to since Sam's Club is no longer convenient.

If you read labels like I do, you'll see a BIG difference between what's in THIS grated parmesan compared to the usual grocery store brands. There are lots of yucky stuff in the grocery store brands to preserve and keep it 'separated', but NOT in this!

I have bought this cheese twice. Both times it has gone moldy I. The center of the jar. It was kept at the proper temperature and it was several months before the expiration date. I think it would e fine if you are using the entire container within two or three weeks.

I was very disappointed when Sam's got rid of the shredded Parmesan Reggiano because I had to go back to this product. I buy it for convenience and I admit it's better than the powdered Kraft Parmesan cheese, but I find it dry, flavorless, with an almost plastic texture. Doesn't melt very well.

i bought this due to the rising price of Parmigiano Reggiano. i still had a little left to do a side by side comparison. The difference between the two is like night and day. While the parmesan is still an excellent cheese that when paired with strong flavors may be undiscernable from its ancestor, it is not a suitable stand in for diehard Parmigiano Reggiano lovers.

This is a lot of cheese for the price. It has good flavor, and goes well on salads, pasta, for making croutons, or whatever dish you use parm cheese on. For the home chef that might not use it all in a timely manner, you may want to freeze portions, or it could get moldy.

Parm cheese is such a great food. It spices up so many dishes and salads. Did you know that you can also bake it into chips? I put about a tablespoon of the shredded parm into little mounds onto a nonstick bakes sheet. Make sure the mounds have room to spread out as they bake. Into the oven they go. Just make sure you don't let them burn. Bake at 375 to 400 degrees. Only takes about 5 minutes depending on your oven and how many and how large your mounds of cheese are. Make sure the cheese is completely melted and browning around the edges. Let them cool and if you have baked them long enough, they will be light and crispy. Great for a snack or to eat with sandwich or soup. I like them with soup. Sometimes I put a little bit of jalapeno pepper on top of the mound before I bake them, makes for a spicy cheese chip!

We tried one of these and it molded-up within a couple of weeks after opening (while storing in the fridge). Tried another one and the same thing happened. Unless you are going to use it all within two weeks, you'll have to break it up and freeze a bunch — which kind of defeats the purpose.