12-18-2014, 03:47 AM
ShiftyNJ Wrote:...I learned something recently: shredded cheese in a bag has a coating (made of god knows what) on it to keep it from sticking together. For gratins and other cheese sauces, If you have the time, you are better off shredding it yourself because the pre-shredded doesn't blend as well with the other ingredients as it melts. Not sure it's as much as an issue in baked dishes like pizza or pasta.
The pre-shredded is not as nice in other dishes either compared to grating your own. It's also cheaper to buy cheese in bulk and shred it yourself. It's simply better all around...cost, texture and taste! This is why I have about a dozen graters instead of just one. Finally, I use a couple hand crank graters which I leave the cheese in and just store the hole grater and cheese together in gallon zip lock bags in the frig. I cut the block bulk up into chunks to fit the grater and keep those in the same bag. Saves space, time and money!!
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