During an episode of her Food Network cooking show, ‘”Barefoot Contessa: Back to Basics” (via YouTube), Ina Garten shared a tip while making her recipe for buttermilk cheddar biscuits. Garten revealed that if you mix your cheese with a little bit of flour to coat the grated shreds, you can elude the clumping club. Easy enough, right? The site Pantry and Larder says that ingredients like flour provide a barrier to guard against moisture so the cheese doesn’t get “sticky” and form those clumps. The blog also shares that lightly covering the cheese with flour in no way will change the flavor of the cheese.
Bon Appétit goes further to explain the thickness of grated cheese shreds can influence clumping. This is largely due to an increase in surface area, which creates a greater likelihood of clumping. That also lowers the likelihood of the cheese melting evenly, possibly leading to globby masses. To curtail this problem, the magazine recommends keeping you size of your grated cheese “small” and the same size.