On 2012-10-18, Steve Freides > wrote:
>
> Guesses are fine, but if someone actually has a real-world answer,
> that's what I'm looking for.

The "real-world" answer is, grate it as you need it.

That's the whole point of "Home-Grated". Pre-grated cheese doesn't
store well. Dries out quicker and tends to stick together. That's
why even commercial name-brand grated cheeses use a some kinda starchy
powder to prevent sticking. Sargento brand uses something seemingly
as coarse as corned flour, or whatever the heck it is.

Bottom line, grate it right over yer food.

nb

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