NEVER Buy Pre-Shredded Cheese Again — Old Cheesemonger Trick

NEVER Buy Pre-Shredded Cheese Again — Old Cheesemonger Trick That bag of shredded cheese is costing you more per pound than the block sitting right next to it, and it may be the reason your mac and cheese turns grainy or your pizza comes out oily and rubbery. A 28-year cheesemonger explains what's actually coating those shreds, why it can change the way cheese melts, and the old counter trick, a quick trip to the freezer, that lets you shred a whole block in a couple of minutes with no clumps. You'll also learn which cheeses shred best, how to store your own shreds, and the one melting mistake that breaks a sauce even when the cheese is perfect. Watch More: Cheesemonger Reveals 7 BUDGET Cheeses That Taste Better Than Parmigiano-Reggiano    • Cheesemonger Reveals 7 BUDGET Cheeses That...   Seven cheeses that cost half the price of Parmigiano-Reggiano (or less) and beat it in blind taste tests, including exactly what to ask for by name at the cheese case. NEVER Throw Away a Rind Again — This Changed My Cooking    • NEVER Throw Away a Rind Again — This Chang...   Why the hard rind you toss in the trash is concentrated flavor, and which ones belong in your soup pot, which need the wax peeled off first, and which ones will ruin your dinner.