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I'm not fond of store bought grated cheese. We prefer the extra sharp block cheese and I grate my own. We love cheese and have it about every day. When I realized that we were washing the grater just about every day, I decided I would grate enough to last the whole week and put it in an air tight container.
It stays fresh and it's so convenient to use. I have been doing this for several years.
I can find all types of grated cheese in both coarse and fine shred, except for American. I prefer American on omelettes. So, I buy American Deluxe slices that are not individually wrapped. I put the whole pack in the freezer and freeze it solid. Then I grate it just before it begins to thaw. Perfect! Then I return it to the freezer, being careful not to pack it down. I use a fork to transfer some to my hot scrambled eggs. Good.
My granddaughter bought a big round of cheddar cheese. It was too much to use at once. so I grated it today to put in the freezer. I sprayed a small amount of cooking spray on the grater for easier clean up. I then put 1/3 cup of the grated cheese in plastic size snack bags for portion control.
When the kids want some cheese for their chili or potato soup, it also thaws out faster. If we need cheese for something like Mac and cheese, we just get out the right number of bags. Freezing the cheese also keeps it from going moldy before we can use it.
By deebomb from Lexington SC
This is a great idea. I will go one step farther: our family loves cheese and when I find a bargain on a large cheddar cheese I break it off in 1/2-1 lb. chunks and put in the freezer. When you take it out it is so much easier to grate. Sometimes just taking a fork to it is all you need to do. Put the rest back in the bag in the freezer for next time.
To prevent grated cheese form sticking together, just add a little flour to it. It does not affect the flavor or appearance. Then put it in the freezer in a Ziploc bag. It's easy to get what you need, without wasting cheese that is clumped together. I make lots of cheese toast, so I want to be able to sprinkle it on evenly.
Editor's Note: Restaurants will also add a little cornstarch to cheese as they grate it to keep it from sticking together.
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I only work part time so when I am working like to buy food ahead. I would like to know how long you store cheese - such as Velveeta and the bagged shredded cheese. I use a lot of both and would like to buy ahead to have it available when I'm not working. I have a refrigerator to be used just for that. What temperature should they be stored at and how long will they keep? I get SSA and when between jobs I have to buy for a month ahead. I also use this fridge for storing potatoes and onions, any information on how long those can be stored for would be helpful as well.
I buy cheese in 5 pound packages,shredded and sliced. I measure out one pound packages and freeze it. I like the processed american cheese that costco sells. It thaws well and I cannot tell that it has been frozen. The grated cheese is usually cheaper so I have not had to grate it myself for a few years. 5 pounds usually lasts my family of 6 for a month. I am not sure how long it would last beyond that.
i buy italian grated cheese .i freeze it for up to 4 months when i run out then stockup again for another 4 months the same for american & mozzerella.it all freezes well.the mozzerella i just take out a handful for whatever i need it for. try it it will be just fine oh i am on ss also
Be sure to freeze your cheese, whether you buy it shredded or shred it yourself. Otherwise it will mold. Don't ask how I know this.
Your potatoes and onions should be stored in a dark, cool, dry place, but not the fridge. The cold will make some of the starch in the potatoes turn to sugar. Slightly sweet mashed potatoes are kind of nasty. (Don't ask why I know about this one either).
you can put your cheese in baggies and freeze it. it is not a good idea to put potatoes in the fridge. put them in a dark place with no other veg. onions can be kept this way for a short time. cut onions and freeze in small containers for use in soups, sauces, etc.