On Oct 18, 2:54*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-

Glad real people have real problems. LOL