Andy Montoya
Grated cheese is a versatile ingredient that can be used to add flavour to a variety of dishes, from pasta to salads. While it is convenient to buy pre-grated cheese, grating your own cheese at home is a better option for several reasons. Firstly, freshly grated cheese has a fresher and creamier taste due to the absence of added preservatives and chemicals. Secondly, grating cheese at home allows you to control the texture, from fine sprinkles to small strips, depending on the dish you are preparing. Finally, grating cheese can be made less messy and tiresome by using simple techniques such as placing parchment paper under the grater and positioning the grater horizontally instead of vertically.
How do you like your cheese grated?
| Characteristics | Values |
|---|---|
| Cheese Type | Soft or hard cheese |
| Cheese Texture | High or low moisture content |
| Cheese Temperature | Frozen, partially frozen, or unfrozen |
| Grater Type | Box grater, cheese grater, or pre-shredded |
| Grater Position | Upright or on its side |
| Grater Surface | Bowl, plate, parchment paper, or baking sheet |
| Grating Motion | Up-and-down or horizontal |
| Grating Force | Physical strength or body weight |
| Grated Cheese Use | Topping or melting |
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What You'll Learn
Grating your own cheese vs. buying pre-grated cheese
Grating your own cheese can be a tedious and messy task, but it has several advantages over buying pre-grated cheese. Firstly, freshly grated cheese has a superior taste and texture. Pre-grated cheese often contains preservatives and additives like potato starch, natamycin, and cellulose powder to prevent clumping and extend shelf life. These additives can interfere with the melting and cooking properties of the cheese, resulting in a less creamy and smooth dish.
Additionally, grating your own cheese is more economical. An 8-ounce block of cheese yields more grated product than an 8-ounce bag of pre-grated cheese, as you are paying for the convenience of having it pre-shredded. Pre-grated cheese also tends to be more expensive in certain regions, such as the Netherlands. By grating your own cheese, you can also access a wider variety of cheese varieties, as pre-grated options are often limited to a few standard types like cheddar, mozzarella, and Colby Jack.
However, buying pre-grated cheese has its own advantages. It is undeniably convenient and saves time and effort, especially when preparing meals for large gatherings or when time is a factor. If you're short on time or energy, pre-grated cheese can be a lifesaver, even if it comes at a slightly higher cost.
To get the best of both worlds, some people suggest checking if your local grocery store offers onsite cheese grating. This option provides fresher grated cheese with fewer preservatives, as it hasn't undergone extensive processing and storage.
In conclusion, while grating your own cheese can be a labour-intensive task, it offers benefits in terms of taste, texture, cost, and variety. On the other hand, pre-grated cheese provides convenience and saves time, making it a useful option when preparing meals for busy occasions. Ultimately, the decision comes down to personal preferences and priorities in the kitchen.
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The best cheeses for grating
When it comes to grating cheese, some varieties are better suited to this technique than others. The best cheeses for grating tend to be those that are harder in texture and have a good amount of flavour. Here are some of the top choices:
Parmigiano-Reggiano, also known as Parmesan, is a classic grating cheese. It has a hard, dry texture that grates easily, and its nutty, savoury flavour adds depth to pastas, salads, and soups. Look for authentic Parmigiano-Reggiano, which is made in Italy and has a distinctive pungent aroma.
Gran Padano is another excellent Italian grating cheese. It is similar to Parmigiano-Reggiano but has a slightly milder flavour and a more delicate texture. Gran Padano is still hard enough to grate well, and its buttery, nutty flavour enhances risottos, vegetables, and pasta dishes.
Pecorino Romano is a sheep's milk cheese with a sharp, salty flavour and a firm texture that grates beautifully. It is often used in traditional Italian dishes like pasta alla carbonara and cacio e pepe, adding a robust, pungent note.
Cheddar cheese, particularly a mature or sharp variety, is also great for grating. Its slightly crumbly texture and strong flavour make it a versatile choice for sprinkling over tacos, baked potatoes, or macaroni and cheese. For the best grating results, opt for a block of cheddar rather than pre-shredded varieties.
Gruyère, a Swiss cheese with a slightly grainy texture and a complex, nutty flavour, is another superb option for grating. It melts beautifully, making it ideal for sprinkling over grilled sandwiches, soups, or pasta bakes. Gruyère adds a touch of sophistication to comfort food classics.
Finally, for those who enjoy a spicy kick, a good Mexican Cotija cheese is worth trying. This cow's milk cheese has a dry, crumbly texture similar to feta but with a salty, tangy flavour. It grates well and is often used in Mexican cuisine, adding a zesty note to tacos, enchiladas, or sprinkled over beans.
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How to grate cheese without making a mess
Grating cheese can be a messy affair, with flakes of cheese ending up all over the counter and the grater itself becoming smeared and difficult to clean. Here are some tips to help you grate cheese without creating a mess:
Use parchment paper
Place a large piece of parchment paper under your box grater to catch the shredded cheese. This is more stable than using a bowl or plate, which can be awkward and unstable. Once you're done, simply pick up the parchment paper and slide the cheese off it for cooking or storage.
Choose the right grater
Box graters can be unwieldy and difficult to use, often resulting in a mess. Try using a rotary grater instead, which is safer as your hands don't need to press against the plates. They are also more efficient, especially when grating large quantities of cheese. If you're grating hard cheeses, a microplane grater can be a good option as it uses your body weight instead of physical strength, making it easier to apply pressure.
Prepare the grater
Lightly coat the outside of the grater plate with cooking spray to help the cheese glide more easily and prevent sticking.
Use the correct technique
If using a box grater, place it on its side instead of upright. Hold the grater and a chunk of cheese with the same hand, and glide the cheese along the top of the grater in a firm, consistent motion away from your body. This method gives you more control and prevents you from scraping your knuckles on the sharp metal grates.
Other options
If you want to avoid using a grater altogether, you can use a vegetable peeler to shred the cheese, although this is less efficient. Alternatively, you can try an electric grater like the Vremi cheese grater, which comes with its own storage container to collect the shredded cheese. For larger dishes, a food processor can be a time-saver.
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How to grate cheese without hurting yourself
Grating cheese can be a dangerous task, and one wrong move can lead to injuries. Here are some tips to help you grate cheese without hurting yourself:
Prepare the Cheese
Before grating, it is important to ensure that your cheese is the right texture for grating. Semi-hard cheeses like cheddar, gouda, and Swiss are too pliable for grating straight from the refrigerator, and they may turn into a pile of "cheese paste" at room temperature. To prevent this, you can partially freeze the cheese for about 30 minutes to firm it up. This makes it easier to grate without applying too much pressure. However, be careful not to over-freeze the cheese, as fully frozen cheese will be impossible to grate.
Use the Right Grating Technique
The traditional box grater can be unwieldy and may result in injuries if not used properly. To grate cheese with a box grater safely, lay the grater flat against a rimmed baking sheet. Hold the grater and the edge of the baking sheet with one hand and glide a small chunk of cheese along the top of the grater with the other hand in a firm, consistent motion away from your body. This method harnesses your body weight instead of your physical strength, allowing you to grate with more force and less effort.
Use Alternative Grating Tools
If you are hesitant to use a box grater, there are alternative tools you can use to grate cheese safely. These include:
- Food processor: Cut the cheese into smaller pieces and feed them through the feed tube of a food processor with a shredding disk.
- Mandoline: Use a mandoline with a grater attachment for firmer cheeses. Some mandolins have a pusher block attachment that helps you grate the cheese without getting your fingers too close to the blades.
- Microplane: Use a microplane grater for softer cheeses like mozzarella or cheddar, and smaller sizes for hard cheeses like Parmesan.
- Rotary grater: Rotary graters are commonly used for fine or hard cheeses like Parmesan, but they often come with a coarse blade that can be used for cheddar or mozzarella.
- Vegetable peeler: Spray a vegetable peeler with cooking spray to prevent sticking, especially when grating soft cheeses like mozzarella.
Use Protective Gear
To protect your fingers and hands from injury, consider wearing protective gear like Kevlar gardening gloves while grating cheese. This will allow you to handle the cheese and grate it down to the very end without worrying about your fingers.
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How to clean a cheese grater
Grating cheese can be a messy and frustrating task, and cleaning up afterward can be even more challenging. Here are some detailed instructions on how to clean a cheese grater effectively:
Step 1: Remove Leftover Cheese Bits
Before you begin the cleaning process, it's essential to remove any large pieces of leftover cheese from the grater. Use a utensil or a brush to gently dislodge and eliminate stuck-on cheese bits. Be careful not to damage the grater's surface during this process.
Step 2: Soak the Grater
Fill a basin or your sink with warm to hot water and add a mild dish soap or detergent that cuts through grease. Avoid using harsh chemicals that can corrode the metal. Submerge the grater completely in the soapy water and let it soak for 10 to 15 minutes. This will help loosen any stubborn cheese residue, making it easier to clean.
Step 3: Scrub the Grater
After soaking, use a soft-bristled brush or sponge to gently scrub the grater. Choose a brush with stiff bristles or a durable sponge to effectively remove any remaining cheese bits. Brush downward to push the cheese out of the grater instead of back in. Pay extra attention to the tiny holes and crevices of the grater, as cheese can get stuck in these areas. You can also use a toothpick to dislodge any stubborn bits.
Step 4: Rinse and Dry
Rinse the grater thoroughly with warm to hot water to remove any soap residue. Ensure that all the cheese and soap residue is gone. Finally, dry the grater completely with a clean cloth. It is crucial to dry the grater thoroughly to prevent rust or mold growth.
Additional Tips:
- If you're dealing with particularly stubborn cheese residue, you can use white vinegar as a natural and powerful dissolver. Soak a cloth in white vinegar and place it over the grater's surface, ensuring it makes good contact with the stuck-on cheese. Leave it for 15 to 20 minutes, then scrub lightly and rinse with warm water to remove any vinegar smell.
- To prevent cheese buildup, it's best to clean your grater immediately after use. The longer cheese remnants are left to dry, the harder they will be to remove.
- For an extra cleaning boost, try running a lemon wedge over the grater before rinsing or grating a raw potato after grating the cheese to dislodge any remaining soft, fatty bits.
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Frequently asked questions
Grating your own cheese is fresher and healthier as it does not contain added preservatives and chemicals. It also has a creamier taste and melts better.
The traditional method of grating cheese involves holding the box grater upright on a plate or bowl. However, this can be unstable and awkward. A better way is to lay the grater flat against a rimmed baking sheet and glide the cheese along the top of the grater in a firm, consistent motion away from your body. This method is safer and easier, as it uses your body weight instead of physical strength.
Harder cheeses with a lower moisture content are best for grating. Examples include Parmigiano-Reggiano, Grana Padano, Pecorino Romano, and aged provolone.
Softer cheeses with a higher moisture content are best for shredding. Examples include mozzarella, cheddar, provolone, and Muenster.
Grated cheese is made from harder cheeses and has a finer, more powdery texture. Shredded cheese is made from softer cheeses and has thicker and longer strips that are perfect for melting.
