I don't use much cheese anymore ... so this tip is perfect. I used to buy a block of cheese, but even a small one would get pretty green speckles before I could use it. Especially now, since I have cut back drastically from the good old mac and cheese days, this is a great trick.

Now, I buy the biggest block I can find... one of cheddar and one of mozza.

Spend some time grating the whole thing. Yep... either with the food processor or by hand... but, I actually prefer to do it by hand as I don't like the gratings I get from the processor. Put it into little sandwich baggies in amounts that I know will be perfect to sprinkle on a dish ... usually about 1/2 cup or so.... and close with a twist tie. Then...put all the little baggies into another large double baggie and close it tightly... and into the freezer with it. It freezes perfectly.... When you need some cheese for a dish... take out a baggie. You can defrost it if you like but it is not even necessary.... just take it out in a handful and gently break it apart as you sprinkle it over the top of whatever you are baking.





















Chicken veggie Enchilada for supper.... with a slight bit of cheddar and a sprinkle of mozza too....I try not to eat much cheese at all as I seem to have inherited high cholesterol. Apparently it is difficult to control even by eating none at all ... but so far... by eating no egg yolks... little or no cheese ... little or no meat....etc... I am able to keep it just below the level where my doctor says she is "bound by law to tell me that I must be on medication". Who knew they were bound by any law?.....