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.
A large amount of grated cheese made ahead of time makes it very handy to use when cooking over the week resulting in less effort and mess. Sharp yellow cheddar, Colby jack, mozzarella, Gouda, pepper jack, and fresh Parmesan; domestic and European natural cheeses that mix well together. Consequently, creating a wide variety in my culinary kitchen produces a remarkable flavor. Perfect for making homemade pizza, nachos, sandwiches, omelets, entrees, and twice-baked potatoes.
Grating cheese measurements and instructions:
1. Using a cheese grater on a clean acrylic cutting board grate:
1/2 cup of each: Sharp cheddar, mozzarella, Colby jack, and pepper jack cheese.
1/4 cup of Gouda.
1/8 cup of fresh Parmesan.
3. Put each amount into a one-gallon-sized zip lock bag and toss lightly with clean hands or gloves to mix evenly.
4. Keep bag airtight and refrigerated.
5. Always wash and dry hands thoroughly each time before reaching into the bag.
6. Use as needed over the week.
7. Grate a fresh amount of cheese each week.
The remaining opened blocks of cheese should remain in the original packaging and each stored separately in a plastic bag. Squish out excess air and secure the bag with a twist tie to keep it well.
Note, processed and very soft cheeses do not grate well. They have their unique place for producing great flavor but remain in a completely different cooking category.