Probably professional since she is using her company name... but I'll answer it in the interest of customer input.
Originally Posted by funniegrrl
Years ago I found that buying cheese by the piece is so much less expensive than buying pre-shredded. So I get this pound chunk of whatever and, within 3 or 4 days of buying it, haul out the Cusinart, attach the shredding blade, and shred the whole thing. Then I dump it into a freezer bag, label it, and freeze.
For Asiago and Parm, however, I cut the chunk into one-ounce pieces and freeze in bags. It only takes a few minutes to thaw, and I can grate it directly onto salads or pasta.
The only cheese that I buy pre-shredded is light mozzarella, which I cannot seem to find in larger quantities.
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)