Better For You - Grating Your Own Parmesan Cheese

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All grated and in the storage container. Don’t forget to date and label your container then throw it in the freezer! It will last “forever” (or a really long time at least before you use it all up!)

For those of you who don’t follow me on Facebook or Twitter, I didn’t post a Real Food Friday post last week because our internet was acting SO slow due to a tower being down in the area. But I did say I’d have something for you this week. And I do, but it’s not the pumpkin waffles I had planned. That will come soon, I promise!

Instead I’m doing kind of a “cheater” Real Food Friday post because it’s not really a recipe but it is a real food. How many of you are still using that grated cheese in the green can? I’m not sure about you but anything called CHEESE that doesn’t require refrigeration just doesn’t seem right to me.

First few ingredients look ok but it’s the cellulose & potassium sorbate that are suspect for preservatives.

Simple, understandable ingredients here on the whole chunk of cheese.

Now I buy our parmesan cheese in a big wedge from my local wholesale club and grate it myself using the food processor. Yes, it’s more expensive but it acts like real cheese and tastes like real cheese, so it’s worth it to me. And the bonus? I grate it up all at once, put it in a labeled storage container and pop into the freezer. It lasts forever! Ok, well, it lasts a long time and we use it up well before any sort of freezer burn sets in.

It’s so easy and takes less than 10 minutes all together. I also save the rinds and cut off any outside wax then keep them in the freezer too to add to any sauces or soups that would normally be topped with the cheese (like spaghetti sauce!)

Super easy, super yummy, super good for you because it’s real food with no extra preservatives.