7 Ingredients You Should Always Have in Your Freezer (Page 8)

Shredded Cheese

7. Shredded Cheese

Even though I use cheese a lot in cooking, I used to inevitably end up with loose ends of forgotten blocks getting moldy in my fridge. Now I shred what I don’t use and freeze it. This works best with solid cheeses like Cheddar or Monterey Jack. When I need just a little bit (to top a salad, for example), it’s there. It thaws almost instantly and the texture and flavor remain unchanged.

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