On Thu, 18 Oct 2012 16:21:36 -0400, "Steve Freides" >
wrote:

>Chemo wrote:
>> On Oct 18, 12:54 pm, "Steve Freides" > wrote:
>>> 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-
>>
>> What made you grate the whole block?
>
>She said she wanted me to buy a bag of grated cheese - she wants it
>there, grated, when she cooks. My wife does most of the cooking, I do
>most of the shopping. I wanted _not_ to buy a pre-grated bag of
>cheese - too expensive, and not the grass-fed cheddar I like, thus my
>attempt to mimick packaged grated cheese. Mind you, she commutes to a
>full-time job and I work from home most of the time - I really
>appreciate that she's willing to do most of the cooking and want to
>accomodate her request as best I'm able while still trying to keep the
>better quality, less expensive food item if I can. It took my all of 5
>minutes to grate that much cheese - might even be a way to do it in the
>food processor for all I know.

Where do you find grating cheddar cheese... I've never seen dried
cheddar in blocks, in fact I've never seen pre-grated cheddar, only
cheddar powder like comes with mac n' cheese. Perhaps you're talking
shredded cheddar... that's easy to find and freezes well, and that's
what normal folks use for cooking.