Drew Lawson wrote:
> In article >
> "Steve Freides" > writes:
>> 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".
>
> Do not put it in a bag. Put it in a container that is large enough
> that the cheese does not get smushed back together.
>
> I shred a pound at a time so that it is ready to just use (and the
> shredder only has to be washed occasionally). All but the last few
> bits stay loose/fluffy. It would probably all be fine if I used a
> slightly larger container.
>
> The pound lasts us 5-10 days, depending on what the meals are (chili,
> burritos, etc.).
>
> I do not buy the bags of shredded cheddar because the stores I go
> to do not have bagged shredded cheddar that is sharp enough. What
> I can find may as well be colby.

Yes, those are my problems, too - the shredded stuff is too mild and
it's also part-skim and other things I don't care for.

The good news is that my wife said she prefered my grated cheese to the
stuff from the bag. She's been using a bit of shredded cheese in
hamburgers, mixing it directly with the ground meat before cooking, and
she did that again for dinner last night. (Grass-fed, locally raised
ground beef from Whole Foods.) The burgers tasted great to me.

-S-