Real quick, I just wanted to share with y'all my favorite time saver in the kitchen.
In my home, we gobble up cheeses of various flavors. Most of the time I need it shredded. For a while, I bought the pre-shredded packages out of pure convenience. And just so you know, long ago, I did the math. An 8 ounce block of cheddar is the same price as an 8 ounce bag of shredded cheddar. So, why am I bothering to make my own? Taste, better flavor and variety.
Have you ever tasted the difference between a good block of Wisconsin cheddar and the other cheddars? Wisconsin, HANDS DOWN! makes the better tasting cheese. I can't go back to anything else now that I know the difference. However, the Wisconsin cheddar I find in the specialty cheeses cooler in front of the deli section does not come shredded. (Wisconsin makes a delicious Monterey Jack as well.) Now, I've created the habit of shredding a large bag of cheese, and having it ready when I need it.
HERE'S ALL IT TAKES
- 1 pound Wisconsin cheddar
- 1 pound Wisconsin Monterey Jack
- 1 (1 gallon) resealable freezer bag
You will need a food processor to do this job quickly and efficiently.
First, you must cut the cheese *immature snicker* into blocks that will fit into the feeder. (See left side of picture above.)
Feed the tube with each flavor of cheese in order to get the mix blended well. (See right side of picture above.) Empty processor bowl into a one gallon freezer bag. Remove all air and seal up securely.
You're ready for the week ahead!
yep i am ready
I have all the resource 
I shred my own too! You are right, it does taste better and it saves money. I store mine in reusable plastic containers.
Oh Tye, you’re so smart!
I should be using my plastic containers, too.
Alright, now you’ve inspired me…I’ll be “greener” and use my containers instead. It will save me a little money, too.
Thank you for speaking up. You’re comments have help make the planet a little greener.
Hi Jill, I also shred my own cheese!! the ones you find in the market are very expensive. I buy strong cheeses like: queso de castilla( a goat,cow and sheep mixture of milk) its is wonderfull. Its one of the most famous cheese in Spain. I also use “queso de tetilla” its famous in the northwestern part of Spain called Galicia. It has the form of a “tit” and its really good.