Grated cheese

Grate it just before using, and sprinkle it into a hot dish a handful at a time while stirring. If you are making a sauce, take the pan off the heat before adding the cheese so it melts smoothly rather than turning stringy or oily.

Stir some through the sauce or pasta, then scatter the rest over the top for a browned crust. Bake at about 200 °C until bubbling and golden, usually 20–30 minutes depending on the depth of the dish.

Yes. Freeze it in a tightly sealed bag, pressing out excess air, and use it straight from frozen in sauces, pasta bakes or on pizza. It may be less fluffy after thawing, so it is best used in cooked dishes.

Seal the packet or transfer the cheese to an airtight container and refrigerate it. Use a clean, dry spoon or hand to take some out, and discard it if you see mould or notice an unusual smell.

A block stays fresher for longer once opened and lets you choose the grating size; grate it cold for neat shreds. Ready-grated cheese is convenient, but some packs contain anti-caking agents that can make it melt less smoothly.

For a savoury finish, use finely grated Parmesan; it has 37.9 g of protein per 100 g, compared with 28 g in grated cheese. Nutritional yeast gives a cheesy taste without dairy, though it will not melt or form a crust.

The fine shreds heat quickly and have more exposed surface, so they can melt fast but may also clump or dry out. Add them gradually and avoid boiling a cheese sauce; gentle heat gives a smoother result.