Grated Cheese Versus Sliced Cheese

I shouldn’t really eat cheese at all, because I’m watching my weight. Yes, I know there are low fat cheeses on the market, but most of them taste like rubber – if indeed they taste of anything. I’d rmuch rather have a small portion of mature Cheddar than a large portion of tasteless low fat gunk, thank you very much. I love cheese, and in particular I love grated cheese, because it allows me to have cheese without sabotaging my healthy eating ambitions.

The wonderful thing that grating cheese does is to create an illusion of plenty. A two inch square portion of Pilgrim’s Choice magically morphs into a golden cheddar mountain when it comes in contact with the grater. Your eyes think you’re getting a lot, so your stomach believes it. And grated cheese takes longer to eat than sliced, so your brain sends the ‘full’ signal to your stomach that much sooner.

Try making two rounds of cheese sandwiches – one with sliced cheese, and one with grated cheese. Weigh the cheese, so there is the same amount on each sandwich. Now I’m not a gambling girl, but I’ll bet my next Helium payout the sandwich with the grated cheese is not only thicker, but it looks more appetising than the sliced cheese sandwich. And when you come to eat it, those little strings of cheese dotted over your tongue will produce a much more intense flavour than the sliced cheese, because more of the surface area of the product is coming into contact with your saliva.

Grated cheese is wonderful as a jacket potato topping, because it melts into the potato, infusing that lovely Cheddar flavour all the way through it. You won’t get that effect with sliced cheese. For an even greater taste sensation, pop some baked beans on top of the potato, then top with the grated cheese for a wonderful, rib-sticking treat that won’t break the calorie bank. The potato and beans are healthy choices, and because the cheese is  grated, a little goes a long way. Just try it, and you’ll see what I mean.

Grated cheese is so much more versatile than it’s sliced sister. Add it to omelettes, sprinkle it on toast and pasta, or stir into vegetable soup to thicken it and add an extra dimension of flavour. The possibilities are endless, and you can have great fun experimenting. Now, where did I put my grater?

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