Kamil Perry
Grating cheese is a common task in the kitchen, but it can be a tedious and messy job. Many people have their own opinions on the best way to grate cheese, and there are several methods to improve the process. Firstly, the type of grater used can make a difference; options include a box grater, a Microplane grater, or an electric grater like the Vremi cheese grater. Additionally, the positioning of the grater can impact the ease and safety of the task; some sources recommend turning the grater on its side and moving the block of cheese horizontally, which provides better control and avoids the risk of scraping your knuckles. Another factor to consider is the temperature and moisture level of the cheese; freezing the cheese for 30 minutes before grating can help firm it up and prevent it from becoming a pile of cheese paste, while hard cheeses like Parmesan can benefit from being wrapped in a damp cheesecloth to introduce moisture.
Characteristics of grating cheese:
| Characteristics | Values |
|---|---|
| Grater position | Horizontal |
| Grater type | Microplane, box grater, Vremi cheese grater |
| Cheese type | Semi-hard cheeses, hard cheeses |
| Cheese temperature | Frozen |
| Catching grated cheese | Parchment paper, grater's body |
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What You'll Learn
Grating cheese horizontally
Grating cheese can be a tedious and messy task, but there is a simple solution to make it easier: grate the cheese horizontally. This method is not only easier but also safer and less messy.
First, turn the grater on its side. This will allow you to move the block of cheese horizontally, resulting in shredded cheese falling into the body of the grater. This way, you can avoid the hassle of holding a bowl or plate underneath to catch the cheese and the risk of scraping your knuckles on the sharp grates. It also gives you more control over the grating process.
Hold the handle of the grater near you and grate the cheese away from your body. The shredded cheese will collect inside the grater, which can then be carefully transferred to a bowl. This method provides better grip and pressure on the block of cheese, making the process more comfortable and efficient.
Additionally, this horizontal grating method helps prevent the creation of "cheese paste." Semi-hard cheeses like cheddar, gouda, and Swiss are prone to becoming "cheese paste" when grated directly from the refrigerator due to their pliable nature. Freezing the cheese for about 30 minutes before grating can help firm it up and prevent this issue. However, be careful not to freeze it for too long, as fully frozen cheese will be impossible to grate.
By grating cheese horizontally, you can improve the ease, safety, and cleanliness of the task. No more scraped knuckles or messy counters!
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Using a Microplane
Firstly, it is important to note that Microplane graters are ideal for cool or room-temperature dishes. The light, feathery texture of Microplaned cheese can be lost when it comes into contact with hot food. So, use Microplaned cheese on salads, toasts, cooled roasted vegetables, or similar dishes.
Microplanes are perfect for finely shredding hard cheeses. Hold the grater firmly with one hand and use the other hand to gently rub the cheese against the grater. You can also grate garlic cloves, ginger root, cinnamon, nutmeg, and other whole spices with a Microplane, adding flavour to your dishes.
Microplanes can be tricky to clean due to their tiny holes. An alternative is to use a blender to grate cheese, especially if you want to grate a large amount of cheese quickly. Cut the cheese into small pieces, place them in the blender, and select the desired speed to achieve your preferred level of fineness.
Microplane graters offer a convenient way to grate cheese, although they may not be suitable for all types of dishes. They are perfect for creating delicate strands of cheese that can enhance the presentation and taste of your meals.
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Freezing cheese before grating
However, freezing cheese can alter its texture and flavour. Some cheeses, especially softer varieties like mozzarella or Brie, can become crumbly, grainy, or mushy when frozen and thawed. The moisture in the cheese can crystallize during freezing, leading to a change in taste and mouthfeel. Freezing cheese is most suitable for harder, industrially-produced cheeses like cheddar, while soft cheeses with high moisture content, such as cottage cheese, ricotta, and fresh curd cheeses, are not recommended for freezing.
To freeze cheese before grating, portion it into quantities that you are likely to use at once. For large blocks of cheese like cheddar, don't freeze more than 1 pound (500 grams) per portion. Wrap the cheese in foil or cheese paper, then place it in an airtight container or ziplock bag. Rapidly freeze the cheese to at least -9 °F (-23 °C) to prevent the formation of large ice crystals. Use the cheese within 6 to 9 months for the best quality, and thaw it in the refrigerator before grating.
Ultimately, the decision to freeze cheese before grating depends on the specific dish and personal preference. Freezing cheese can extend its lifespan, reduce food waste, and ensure you always have freshly grated cheese on hand. However, it may not be suitable for dishes where cheese is a prominent flavour due to potential changes in texture and taste. Experimenting with both methods can help determine which approach works best for your needs.
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Using a cheese grater with a storage container
Grating cheese can be a messy and tiring task. One way to make it easier is to use a cheese grater with a storage container. This type of grater has a built-in container that collects the shredded cheese as you grate, eliminating the need for a separate bowl or plate to catch the cheese. Here's how to use it:
First, check the type of cheese you are grating. Semi-hard cheeses like cheddar, gouda, and Swiss are too soft to grate when they are straight out of the refrigerator. They will be more pliable and prone to bending and breaking as you grate them. To solve this problem, place the cheese in the freezer for about 30 minutes before grating. This will firm up the cheese and make it easier to grate without turning it into a pile of "cheese paste." Just be careful not to freeze it for too long, or it will become too hard to grate.
For harder cheeses like Parmesan and Grana Padano, you may need to introduce some moisture to make grating easier. Wrap the cheese in a slightly damp cheesecloth or a clean, damp paper towel and place it in a zip-top bag in the refrigerator's high-humidity compartment for an hour or up to a day.
Now, you're ready to grate. Place the grater on its side on a flat surface. Hold the handle of the grater near you and grate the cheese away from you. The shredded cheese will fall into the built-in storage container, and your fingers will be safely away from the sharp grates. Once you're done, simply transfer the shredded cheese from the container to your dish or recipe. This method provides better control and grip on the block of cheese and eliminates the need to balance a bowl or plate underneath the grater.
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Catching grated cheese with parchment paper
Grating cheese can be a tedious and messy affair, but there are a few tips and tricks to make the process easier and more efficient. One innovative method is to grate the cheese horizontally, which can be done by turning the grater on its side and moving the block of cheese horizontally. This way, the shredded cheese falls into the body of the grater, and you can simply dump it into a bowl when finished. This technique provides better control and eliminates the risk of scraping your knuckles on the sharp grates.
Now, let's focus on catching the grated cheese with parchment paper. Here's a step-by-step guide:
- Place a large piece of parchment paper on your work surface: Instead of using a bowl or plate to catch the grated cheese, which can be unstable and awkward, opt for parchment paper. It provides a safe, flat surface.
- Position the box grater on the parchment paper: Ensure the grater is stable and secure before you start grating.
- Grate the cheese: Holding the grater's handle, grate the cheese horizontally, away from yourself. The cheese will fall onto the parchment paper.
- Collect the grated cheese: Once you've finished grating, simply pick up the parchment paper and slide the cheese into a bowl or storage container. This method ensures a mess-free transfer and eliminates the need to hold a bowl steady while grating.
- Store or use the grated cheese: You can now use the grated cheese for your recipe or store it for later use. If storing, place it in an airtight container or zip-top bag and keep it in the refrigerator.
Using parchment paper to catch grated cheese is a simple yet effective technique that minimizes mess and makes the grating process more efficient. It's a handy trick to have in your culinary arsenal, especially when dealing with large quantities of cheese or when you want to avoid the hassle of cleaning multiple utensils.
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Frequently asked questions
The Microplane grater is a popular choice for grating cheese, as it produces fluffy tufts of finely grated cheese with minimal effort. However, some people prefer to use a box grater or a horizontal grating method, where the grater is turned on its side, allowing for better grip and pressure on the block of cheese.
To avoid a mess when grating cheese, you can place a large piece of parchment paper under the grater to catch the shredded cheese. Alternatively, you can use a grater with a built-in container, such as the Vremi cheese grater, which collects the shredded cheese as you grate.
To prevent cheese from sticking to the grater, you can try freezing the cheese for about 30 minutes before grating. This will help firm up the cheese and make it easier to pass through the grater holes. However, be careful not to freeze the cheese completely, as it will become impossible to grate.
