Grated cheese is amazing. People often wonder why it tastes better than non-grated cheese, but I think it has to be down to surface area (and to a lesser extent mouthfeel).
The reason you grate cheese to make a cheese sauce (roux > bechemal > cheese sauce) is because it helps it to melt quicker. So it stands to reason, not only should the cheese melt in your mouth quicker, but the surface area means more cheese-tastebud contact.
And lastly, it's easy to put in sandwiches, gut grab it and drop it in.
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