Grated cheese makes it easy for the cook.
Cheese is one of the top favorite foods for most people I know. Many of us agree that we would give up most anything over cheese if forced to choose.
For many years chunks and slices of sharp yellow cheddar were all I used in the kitchen.
After analyzing perfect-tasting pizzas and mixed dishes created by great cooks and chefs, I discovered cooking with a combination of cheeses produced remarkable flavors.
So, I started introducing a variety of cheeses into my culinary kitchen. I discovered grating a large amount of cheese ahead of time made it very handy to use when cooking over the week.
Less effort, time, and mess.
I use grated cheese on homemade pizza, nachos, sandwiches, omelets, entrees, and baked potatoes.
Natural kinds of cheese that grate well:
- Mozzarella.
- Extra sharp cheddar.
- Gouda.
- White cheddar.
- Pepper jack.
- Fresh parmesan.
In my opinion, processed cheeses do not grate well. They have their unique place for producing great food but remain in a completely different cooking category.
Instructions:
- Grate 1/4 cup of each cheese on a clean cutting board.
- Put each amount into one zip lock bag and toss lightly with clean hands or gloves mixing up evenly.
- Keep bag airtight and refrigerated.
- Use as needed over the week.
- Always wash and dry hands thoroughly before reaching into the bag.
Take a look at my pizza article for an idea on using grated cheese efficiently!
Thank you for reading. :-)
Disclaimer: My food and nutrition articles are for informational purposes only. Always follow your healthcare provider’s guidance and orders.
