Cheese, Queso, Framage, etc.

Cheeses can be an integral part of cooking, from sauces to toppings. You will notice that I always call for freshly grated or crumbled cheese. There is a reason for this. All cheeses, without exception, begin to dry out and lose their flavor as soon as they are processed. Buying grated Parmesan or crumbled Bleu Cheese is, to me, a waste of money. You pay more for it and the product doesn't compare to the flavor of buying a chunk and grating or crumbling it yourself. Do yourself and your tastebuds a favor and do it yourself. Also, if you are serving cheese as an appetizer, it is best served at room temperature. This allows the flavors to be at their max. By the way, don't even think about buying that green can.