We use Low moisture part skim. Never tried Grande…never will…but am glad all the grande users like it.
We have over the years tried using shredded cheese and it just has never melted or tasted right.
We found the whole milk to be oily too and Just too much of a milk taste (for a lack of a better description.)
Laura trust me when I say we do a lot of things the dinasour way and I know many of these items are time consuming and I am assuming you feel you won’t have “time” to manage it.
We can get 4-5 cases of cheese blocked, shredded and some portioned in a half an hour. We only grate cheese twice a week. We portion it in less than 10 minutes every morning.
So money wise is saves us tons of money…and the taste can’t be compared to pre shredded.
There are several ways you can go about it to save on space. We use pickle buckets to shred into. We stack them in the cooler. We have at times used bus tubs and even dough trays. You can stack them in a cooler and save space.
I don’t know that you will find the taste you are looking for with a pre shredded.
Also on another note, being a behind the times…with a dinasour way of doing things, myself…I find switching to easier more efficient systems difficult. It is hard to change because we have always done it this or that way and things are in an order. But most of the time when we do switch we are pleased with the changes. You can probably find an attachment at a used equipment dealer or craigslist for 200 bucks you will save that in just a couple of weeks of grating your own cheese.
As another poster says…if you always do what you have always done you will always get what you have always got.
Kris
