Sqwertz wrote:
> On Thu, 18 Oct 2012 15:54:05 -0400, 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.
>
> Also, here's a decent article worth reading:
>
> <http://powderedcellulose.com/wp-content/themes/agency-sweetener-supply-pc/images/anti-caking-cheese-industry.pdf>
>
> -sw

An interesting article, I agree. I wonder if this would work?

http://www.amazon.com/Alaven-Unifibe.../dp/B001UNTV6K

Looks like the right thing - not sure why it says it's for laxatives - a
small amount in my grated cheese seems worth a try.

As to why pre-shred, it's all about schedule - my wife doesn't want to
have to grate/shred the cheese, and because I give music lessons for
most of my living, the hours between when school ends and dinner time
are my main teaching time and I'm thus unavailable to do this for her -
and she never knows how much she'll want, so the solution has to be to
give her what she's asking for, a bag of grated cheese she can know is
in the 'fridge.

-S-