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Ingredients
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Cheese
Tools & Finishing
Method
Cheese
Chill the cheese
Place the block of mild cheddar in the refrigerator for at least 30 minutes before shredding. Chilled cheese shreds cleaner and produces less crumble. If you have time, freeze for 10–15 minutes to firm it further, but do not freeze solid.
Prepare workspace and tools
Line a cutting board with parchment paper or lay the cheese on the board. If using a box grater, choose the medium-to-large shred side. If using a food processor, fit it with the shredding disk.
Grate the cheese
Remove the cheddar from the refrigerator. Hold the cheese firmly and grate it against the chosen side of the box grater, working top to bottom. If using a food processor, cut the block into pieces that fit the feed tube and pulse through the shredding disk until evenly shredded. Collect the shredded cheese on the parchment paper or in a bowl.
Salt and anti-clump
Sprinkle the shredded cheddar with the kosher salt and, if you want the cheese to stay free-flowing for storing, sprinkle the cornstarch over it. Toss gently with clean hands or two forks until evenly distributed. The cornstarch coats the shreds and prevents clumping; salt enhances flavor and can slightly reduce moisture.
Pack for storage or immediate use
Transfer the shredded cheese to an airtight container or resealable bag. If using a bag, press out as much air as possible before sealing. If you plan to use it within a day, refrigeration is fine. For longer storage (up to 3 months), freeze the sealed bag or container.
Serving & Notes
When ready to use frozen shredded cheddar, thaw in the refrigerator overnight. Use directly from chilled state for best melting properties in recipes such as casseroles, tacos, grilled cheese, or mac and cheese. If you added cornstarch, it may slightly affect the texture when melted but will not alter flavor significantly.