Cornstarch: the anti-caking agent for homemade grated cheese
Grating cheese at home has clear advantages, but clumping is inevitable; cornstarch solves the problem with an ingredient that almost everyone has in their pantry.
Homemade grated cheese is fresher and cheaper than the commercial variety, but it tends to clump during storage. Commercial brands use additives like cellulose to prevent this; an equally effective homemade solution is cornstarch.
After grating the cheese, place it in a bag or container and sprinkle over one or two tablespoons of cornstarch. Shake to coat the cheese evenly. The cornstarch acts as an anti-caking agent, coating the strands and absorbing moisture that accelerates spoilage. Since it's virtually tasteless, you won't notice it if you eat the cheese plain.
To store it properly, use a resealable bag or airtight container in the refrigerator. Grated hard cheeses will keep for three to four weeks when protected from air and moisture.
If you need to store it longer, freeze it in a freezer-safe bag, gently pressing out any air. Grated cheese will keep for three to four months in the freezer, although its texture will change over time. Defrost it in the refrigerator overnight or add it directly to food if you need to melt it.
