I don't know how you abuse your parmigiano, but how the hell do you get moisture in it? Try keeping it out of the fridge. And you have got two types of asiago, you've got the old one, and the fresh one which is (semi-) soft. If you keep having your problems, try something else than parmigiano or asiago, for example grana padano which is similiar to parmigiano but made in different part of Italy and loads cheaper too. At the deli I worked we sold parmigiano reggiano (straight from the piece of course) which is suposed to be the best parmigiano and we never had any problems, and we never got customers complaining either. And we always kept the cheese out of the cooling, of course. Don't keep your parmigiano in the fridge before shredding it. It is already hard and doesn't become much softer when you keep it outside, however if you cool it, it gets too hard and you have a high chance it breaks while shredding it, and of course if it has been cool and then suddendly it's on room temperature again makes it sweat. [edit] You can read and learn a lot of other stuff about other itallian quality products aswell.