One of the hallmarks of Cincinnati Chili is the wisp-thin tangle of shredded cheese that graces the top of the chili or cheese Coney. To produce cheese with this perfect airy texture, chili restaurants use industrial-strength cheese shredders, but where does that leave the home cook? We found that the best way to re-create these gossamer strands of cheddar, provided the cheese is well chilled, is to use the fine holes of a box grater. To get the longest, thinnest strands possible, grasp the refrigerated cheese and run it down the length of the box grater in a slight arcing motion; this way the shreds will run the entire length of the block of cheese.