Pepperoni on a toasted cheese sammich! Now why have I never thought of that??? BRILLIANT!

Pre-shredded cheese has anti-caking, anti-moisture ingredients like cellulose and calcium sulfate. Maybe a bit healthier to shred it yourself. Thanks for the video!

It’s no one’s business what kind of bread you need to use! Thank you for the great cheese videos Phil. I’ve learned so much from you.

The way I've bee reconstituting smaller quantities is by using a 1/2 gallon pump up sprayer with water with the nozzle of the sprayer on the finest mist setting. Seems to work pretty decent.

For grilled-cheese sandwiches, I use melted butter and brush it on the bread. Better coverage and it toasts very evenly.

I agree on adding pepperoni! I make mine with mozzarella cheese, pepperoni and to the buttered sides of the bread I sprinkle them with garlic powder and Italian seasoning before grilling. They are great with tomato soup or dipped in marinara sauce. Delicious!

I've freeze dried block cheese many times, cut about 1/8" thick. It is delicious. I don't store it long term though. It stays in the fridge in a jar until it's eaten, usually within a week or less.

Glad I found your channel. I have a freeze dryer coming.

Phil your videos are great. Thank you for all of the work you do to make freeze drying successful for all of us. I bought a funnel to make it easier to do quart bags with cheese. Hindsight I should have just poured the trays into gallon bags. I just wanted to keep it in usable quantities for the two of us. I had not even thought of doing cottage cheese or cream cheese, thank you for those. I will definitely be adding those to my pantry now.

Phil I like your videos very much. They are very helpful.

Thanks for all your experimenting. I always learn so much. BTW bacon in a grill cheese is delicious too :)

mayonnaise (especially homemade) is the best substitute for butter when making grilled cheese

If that 5 shelf thing is where you can unplug and plug, then it might be a good extra part to get for doing things like milk, yogurt, tomato sauce, mustard and the like. It should be that whole unit that you take out and clean

You should get in to the practice of weighing your trays. That will tell you if there’s still moisture and if it’s fully dry.

try putting pickle's in the grill cheese sandwich taste great.

i need one i absolutely need one i don't care what my family says "you don't have the space" or something of that nature. please pulse the cheese and put it on popcorn and also try rehydrating cheese by using a spray bottle and a pressure pot.

Natamycin in store bought shredded cheese....anti fungal for treatment of pink eye....we buy block cheese and shed I ourselves. Need to know what we are being sold more than ever. Read food labels!

Pepper Jack cheese is great in broccoli casserole. I dislike American bread. It is to soft and sticky. I prefer European breads. Try Tomato soup and Chicken Noodle soup mixed together. It is great.

I make grilled cheese with very thinly sliced onions.

Have you ever ground the cheese after freeze drying to use for popcorn powder?

Phil, you have mentioned the "plus one program" but don't elaborate on it. I asked HR about the new 5 tray insert for my medium. I bought it, and it was NOT cheap; its a whole new replacement rack, and I had to contact them to buy it. Is that what you mean by "program" ?

How about cheese sticks if I slice them thin? Or should I just shred the cheese sticks also?

what size bags were using for the cheese ?

How long will cheese keep in Mylar bags? Does the fat content limit storage?

How long can one preserve cheese, considering it’s fat content?