I often will shred my own cheese too. I am a big fan of Cabot. And will use Galbani mozzarella cheese for Italian dishes I make. I learned a little trick a few years ago, might be old news to some of you...... But if you use nonstick aluminum foil to cover a baked casserole or lasagna while it is baking, when the dish is cooked and you take off the foil, the cheese won't stick to it. 😲 It stays on the casserole.