We eat a lot of cheese in this house, I mean a lot. Here’s what I buy when I go to Costco. Yes, that’s 10 pounds of cheese.
Oh, not included in the picture in the block of colby jack that I get to use for sandwiches. The cheddar and monterey jack in the picture I use for shredding. I used to buy the small packages of shredded cheese just at the grocery store, but that was pretty expensive, so I got a huge bag of shredded cheese from Costco and separated it into smaller portions and threw them in the freezer. When it came out of the freezer, I had a block of shredded cheese that had to be broken up before I could use it. Boo. It was back to the smaller bags of shredded cheese from the grocery store.
One day, I looked at the ingredients on those small bags. Along with the cheese were a bunch of “anti-caking” chemicals. Oh heck. I didn’t want my family eating those. I was left with one option. Shredding cheese every time I needed it. That wasn’t that much fun either. Then I came across two tips that have made life so much easier cheese-wise around here.
1. Sprinkle a little flour on your shredded cheese prior to freezing it.
2. Allow the cheese to thaw at room temperature.
Simple, that’s it. Now I buy those big blocks of cheese, shred them up using my kitchen-aide shredder attachment.
Sprinkle a little flour on them (you can use whole wheat flour, but be warned, your cheese will look brown when it melts), and throw them in freezer bags.
Thaw a bag out on the counter when needed and I have perfectly shredded cheese without any nasty chemicals. Hurray.