Chemo wrote:
> On Oct 18, 12:54 pm, "Steve Freides" > wrote:
>> Anything one can add to home-grated sharp cheddar to keep it
>> "fluffy?" My wife likes store-bought grated cheese, I prefer my
>> grass-fed cheddar so I grated an entire block, wasn't much, today,
>> and put it in a gallon zip-top bag in the refrigerator. Mine is
>> already not so "fluffy".
>>
>> Cornstrach, flour, some sort of OK-but-sounds-terrible chemical they
>> use in food processing?
>>
>> Guesses are fine, but if someone actually has a real-world answer,
>> that's what I'm looking for.
>>
>> Thanks in advance.
>>
>> -S-
>
> What made you grate the whole block?

She said she wanted me to buy a bag of grated cheese - she wants it
there, grated, when she cooks. My wife does most of the cooking, I do
most of the shopping. I wanted _not_ to buy a pre-grated bag of
cheese - too expensive, and not the grass-fed cheddar I like, thus my
attempt to mimick packaged grated cheese. Mind you, she commutes to a
full-time job and I work from home most of the time - I really
appreciate that she's willing to do most of the cooking and want to
accomodate her request as best I'm able while still trying to keep the
better quality, less expensive food item if I can. It took my all of 5
minutes to grate that much cheese - might even be a way to do it in the
food processor for all I know.

-S-