Guidelines for Shredding Cheese
A sprinkle of shredded cheese makes any meal better: pizza, salad, tacos, pasta and even soup. However, shredded cheese can be more expensive than block cheese. To save money and have access to a larger selection of shredded cheese, you can easily shred your own cheese by using a grater or food processor. By following a few different tips for shredding cheese, you can have freshly shredded cheese for every meal.
Types
Cheeses made with part-skim milk are better for cutting and shredding, whereas cheeses made from whole milk, such as Velveeta-brand cheese, tend to melt better. Therefore, choose cheese that is made of part-skim milk to shred. This type of cheese will not stick to the grater or food processor as much. Read the label on the cheese you buy; cheese with the anti-clumping ingredient "cellulose" will keep from sticking together. Cellulose will also keep the cheese dry; therefore, cheese with cellulose doesn't melt as well as other cheeses. Buy this cheese if you don't need the cheese to melt.
Measuring
It is best to measure cheese by weight, because after you have shredded cheese, it doubles in volume. For accurate measurements, remember that 4 oz. of most cheese equals about 1 cup of shredded cheese; 4 oz. of blue cheese is the same as about 1 cup of crumbled blue cheese; and 3 oz. of Romano and Parmesan cheese is equal to about 1 cup of grated cheese.
Shredding
Preparation is key when you shred your own cheese. Set the block of cheese in the refrigerator for about 10 minutes before you begin shredding it. While the cheese is in the refrigerator, dab a paper towel in a small amount of margarine, shortening or olive oil. Rub the outside of the cheese shredder with the paper towel. There is no need to leave a thick coating of grease; just make sure there is a slight film. This will keep the cheese from sticking to the side of the shredder and will also make it easier to wash the shredder. Set the shredder on a cutting board or plate, and hold the cheese at a 90-degree angle from the side. Run the cheese down the shredder, moving your fingers back to make sure you don't get hurt. After you have shredded 1 to 2 inches of cheese, lift the shredder, empty the cheese pile beneath and start again.
Tags: shredded cheese, block cheese, blue cheese, cheese refrigerator, cheese with, food processor