"notbob" > wrote in message
...
> 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.
>


There is a big difference between a commercial operation grating tons of
cheese, to be stored, transported, stored, transported, delivered to store,
sit on shelf, finally bought by consumer, transported, sit on shelf, finally
used, and the home user who pre-grates, stores, and uses in relatively short
order. Pre grate at home. Not much of a problem if it saves you time, or
you need to do for someone who can't grate on the fly (arthritis, anyone?)