/ck/ - Food & Cooking

My uncle just got back from a trip to Italy and he smuggled some parmigiano reggiano back for me. The good stuff. The real stuff.

What's the best way to store it to keep its quality as long as possible? My mother suggested grating the whole thing (.724kg) and then storing it in the freezer, but that sounds a bit odd to me, so I thought I'd ask you guys for a second opinion.