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... I always thought the whole point of grating your own was that it loses a good bit of its "oomph" after it's shredded. Thus I grate as needed, using a microplane or box grater for such as garnishing pasta, and grinding larger quantities for cooking using the steel blade of the food processor.

I only use a small amount each time and for me it's more convenient NOT to have to dig out the grater, shred the cheese and then disassemble, clean, and reassemble the grater each time. Just easier to shred a wedge all at once and only have one clean-up job instead of dozens over time.
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