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Started By
Message
Lets talk cheese - shredded vs block, grater vs mouli
Posted on 5/18/18 at 9:34 am
Posted on 5/18/18 at 9:34 am
i cant stand shredded cheese. it takes like plastic to me and does a horrible job in casseroles and other dishes.
the convenience factor simply isn't worth it to me.
also when i need to go through a whole block or 2 of cheese i can stand using a grater; a mouli will make short work of it.
csb i guess..what are you techniques?
the convenience factor simply isn't worth it to me.
also when i need to go through a whole block or 2 of cheese i can stand using a grater; a mouli will make short work of it.
csb i guess..what are you techniques?
10
Posted on 5/18/18 at 9:37 am to CAD703X
quote:
i cant stand shredded cheese. it takes like plastic to me and does a horrible job in casseroles and other dishes.
Block and freshly grated is definitely better, but I don't really agree with this.
I'm kinda bummed I don't know what a mouli is. Sounds like it would have been helpful to me over the holidays
After googling, I can confirm. May have to pick one up. This post was edited on 5/18/18 at 9:39 am
Posted on 5/18/18 at 9:39 am to CAD703X
quote:
i cant stand shredded cheese. it takes like plastic to me and does a horrible job in casseroles and other dishes.
Yep. Same here. Like buying the big blocks of tillamook cheese from costco.
Posted on 5/18/18 at 9:43 am to CAD703X
we always have a block of sharp cheddar, butterkase, and parmigiano reggiano
I don't use pre shredded or pre sliced cheese
I don't use pre shredded or pre sliced cheese
Posted on 5/18/18 at 9:46 am to CAD703X
I always use blocks. The pre shredded will have filler added to keep it from clumping. It doesn't melt as well.
Posted on 5/18/18 at 9:49 am to CAD703X
We do both but not all shredded cheeses are the same. We use this on tacos and no plastics were harmed.
Posted on 5/18/18 at 9:50 am to CAD703X
For more than a little grated cheese, I use the grater disc on the food processor. Takes seconds.
Posted on 5/18/18 at 9:53 am to LNCHBOX
quote:
Block and freshly grated is definitely better, but I don't really agree with this.
Cracker barrel extra sharp cheddar freshly grated I can eat every day like candy.
The aged and sharper the better.
Also gouda. Smoked and aged to perfection.
Posted on 5/18/18 at 10:52 am to Breesus
the mozzarella with cream cheese (yep fatty) added is the only pre-shredded cheese worth a damn
Posted on 5/18/18 at 11:37 am to TH03
Not only is the preshredded often coated with cellulose to prevent clumping, some brands add natamycin, a mold inhibitor. It is generally recognized as safe, but can be a hidden food allergen for unsuspecting folks.
Mass shredding, I use the shredder attachment for my mixer.
1-2 cups, I hand grate on a flat grater, not a box. (I never use anything other than the medium holes, so a box grater is a waste of space.)
Microplane (one of the wider ones) for parmesan or pecorino.
On the rare occasion that I buy preshredded for a mass cooking project, I read labels to make sure it’s not cellulose coated, natamycin added, or otherwise “improved”.
Mass shredding, I use the shredder attachment for my mixer.
1-2 cups, I hand grate on a flat grater, not a box. (I never use anything other than the medium holes, so a box grater is a waste of space.)
Microplane (one of the wider ones) for parmesan or pecorino.
On the rare occasion that I buy preshredded for a mass cooking project, I read labels to make sure it’s not cellulose coated, natamycin added, or otherwise “improved”.
Posted on 5/18/18 at 11:47 am to CAD703X
I imagine most posters look down on people that use shredded cheese.
I use shredded cheese
I use shredded cheese
Posted on 5/18/18 at 12:03 pm to Walt OReilly
I have a salad shooter that I use exclusively for shredding cheese. Once you try it you will never go back.
Posted on 5/18/18 at 12:31 pm to CAD703X
I take a block of cheese and use a salad shooter. 20 seconds later I’ve got freshly shredded cheese. I like to mix 3-4 types of cheeses to use for tacos, burgers, etc.
Posted on 5/18/18 at 5:46 pm to LNCHBOX
quote:
I'm kinda bummed I don't know what a mouli is. Sounds like it would have been helpful to me over the holidays After googling, I can confirm. May have to pick one up.
Definitely get one! I use my grandmother's mouli that is older than I am!
quote:
Block and freshly grated is definitely better, but I don't really agree with this.
Use your new mouli for shredding up blocks of cheeses. I do this right after grating up some potatoes for home made hash browns: scattered, smothered, and covered! (onion into the mouli AFTER the cheeses)
Posted on 5/18/18 at 6:18 pm to Clark W Griswold
I need a good grater that will make the fine “pillow” Parmesan. A good size not a microplane and preferably not a box grater. Anyone? Don’t have a blade for my processor that does that.
Posted on 5/18/18 at 7:40 pm to CAD703X
We don’t purchase shredded cheese
We grate to use, and I hate doing It
We grate to use, and I hate doing It
Posted on 5/18/18 at 10:32 pm to CAD703X
I got a grilled frohmunduh cheese sandwich with your name on it...
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