Q: I used pre-shredded cheese in my pimiento cheese last weekend and my mother almost had a come apart. What's the big deal? Using pre-shredded cheese is so much quicker.
Harper J., Augusta, GA
A: I certainly don't want to pile on, Harper, but your mom's reaction is, ahem, understandable. While pre-shredded cheese is indeed a timesaver, the downside is that the tiny little cheese pieces are coated in an anti-caking agent to keep them from sticking together.
Not a problem if you're making a quesadilla or sprinkling on tacos. But when it comes to making pimiento cheese the anti-caking agent on the pre-shredded stuff prevents you from creating the perfect pimiento cheese texture—and texture is everything.
Here's what I recommend: use 1 (8-oz.) block extra-sharp Cheddar cheese and 1 (8-oz.) block sharp Cheddar. Using the small side of a box grater, finely shred extra-sharp Cheddar, then use the large side of the grater to coarsely shred sharp Cheddar cheese. I promise, fresh cheese makes a difference.
Try a few of our tastiest recipes:
NEW SOUTH JALAPEÑO PIMIENTO CHEESE
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