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user89749
user89749

Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to bonafide Parmigiano-Reggiano and Pecorino Romano, both the bonafide sorts and any variations that can be sold under the same name in the United States.

Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to bonafide Parmigiano-Reggiano and Pecorino Romano, both the bonafide sorts and any variations that can be sold under the same name in the United States.

Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to Parmigiano-Reggiano and Pecorino Romano, both the bonafide sorts and any variations that can be sold under the same name in the United States.

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user89749
user89749

Is there a reason to not grate cheese ahead of time?

Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to bonafide Parmigiano-Reggiano and Pecorino Romano, both the bonafide sorts and any variations that can be sold under the same name in the United States.