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-