Grating Cheese

Have you ever been to a restaurant when the waiter offers you freshly grated cheese? There is something simple and pleasurable about watching the cheese tumble out of the grater and on to your entrée.

I had an “aha” moment not long ago about this action not having to be only at a restaurant. The sad part is I have a lovely grater in my kitchen drawer, so I do not even have to do Ina Garten’s hack of pulsing it in my food processor!

I have been purposeful in the past few weeks to reach for the block of cheese and not the bag of processed cheese while making salads or pasta. I not only have the satisfaction of freshly grated cheese on my meals, but I no longer have miscellaneous blocks of cheese from wine and cheese nights going moldy in my refrigerator. It is a win all the way around in the Carondelet Kitchen.