Timeline for answer to Is there a reason to not grate cheese ahead of time? by BauerPower
Current License: CC BY-SA 4.0
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| Nov 23, 2020 at 16:17 | comment | added | JBGreen | I do this with hard cheeses (Pecorino, Grana Padano) when they start going moldy. I cut out one inch around the moldy bits, grate the rest and freeze it. If it's finely grated it takes very little time to defrost if you spread it out on a plate or something. | |
| Nov 23, 2020 at 12:40 | comment | added | Austin Hemmelgarn | I can attest that this does indeed work if you are using it directly in a recipe, but you need to be careful that it doesn’t have too much impact on the temperature of whatever you’re adding it to. | |
| Nov 23, 2020 at 10:22 | history | answered | BauerPower | CC BY-SA 4.0 |