Has this happened to you: you’re grating a whole bunch of cheese for a tasty lasagna or Mexican tortilla casserole and after a while, things start getting sticky and you end up with smushed cheese clogging up your grater. Ugh! The frustration! You could avoid this by purchasing the pre-shredded bags of cheese and cheese blends, but have you seen the price of those things?! *cough, rip-off, cough* Not to mention the fact that the cheese goes through some processing where things like potato starch are added to keep the shreds from sticking. There are other ways to prevent this first world problem however and they’re so easy you’re going to wish you’d been using them all along. The first trick is simply put your block of cheese in the freezer 15 minutes before you start grating and it will firm up and shred way easier (part of the reason for the smushed cheese is the heat caused by the friction from grating -science!) and the second trick is to spray your cheese grater, be it handheld, box style or otherwise, with the tiniest amount of non-stick cooking spray. You won’t end up with oily cheese but those tasty little curls will fall right off the grater like nobody’s business.
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