At a glance: In catering, margins are tight and expectations are high. You’re expected to deliver flavour-packed meals, manage budgets, and minimise waste, all while maintaining consistent quality. One ingredient that often ends up being overused or spoiled in the process is cheese. Whether it’s the sliced cheddar in sandwiches or the shredded mozzarella on platters, cheese is one of the most used (and often wasted) ingredients in a commercial kitchen. But reducing waste doesn’t…
