Randy Chandler
If you're looking to recreate the finely shredded cheese from Skyline Chili at home, there are a few things to keep in mind. Firstly, the type of cheese you use is important. A medium to sharp cheddar is a good option, and you can also add some pepper jack to make their habanero cheese. It's best to buy a block of cheese and shred it yourself with a fine grater or shredder. Grating the cheese when it's very cold will result in longer strands, which contribute to the fluffy texture characteristic of Skyline cheese. You can also try using a food processor to achieve a fine grate. Additionally, letting the cheese come to room temperature after shredding can improve its texture.
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What You'll Learn
Use a fine shredder or microplane
To finely shred cheese like Skyline, you can use a fine shredder or a microplane. This method is ideal if you don't have a food processor, or if you prefer to shred smaller quantities of cheese by hand.
Start by choosing the right type of cheese. A medium to sharp cheddar is a good option, and you can find a grade that suits your taste. Look for a soft or semi-soft variety, as harder cheeses like Parmesan can be too dry and difficult to grate finely. If your cheese is too hard, you can introduce a bit of moisture by wrapping it in a damp cheesecloth or paper towel and placing it in a high-humidity compartment of your refrigerator.
Once you have the right type of cheese, prepare it for shredding. Cut it into a block that's a manageable size for your shredder or microplane. Some people suggest freezing the cheese for 30 minutes before grating, as this can help create a fluffier texture. However, be careful not to freeze it for too long, as fully frozen cheese will be impossible to grate.
When you're ready to shred, use a fine shredder or the fine shredder side of a four-sided standard cheese grater (also known as a microplane). This type of grater will create thin, delicate strands of cheese. Apply gentle pressure as you slide the cheese along the grater, being careful to avoid your fingertips.
As you shred, you may need to clear any built-up cheese from the back of the grater to keep it working effectively. Once you're done, you can fluff the pile of shredded cheese with a fork to create an even lighter, airier texture.
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Grate when cold, not frozen
Grating cheese when it's cold is a well-known trick to achieving the perfect shred. It's a simple yet effective method to avoid a gooey mess and get those distinct, long strands of cheese.
When grating cheese, you want perfectly separated shreds, and grating cold cheese is the best way to achieve this. Warmer cheese tends to be softer and can quickly turn into a melty, mushy clump. By grating cheese straight from the refrigerator, you benefit from it being firmer and easier to grate. This method also means less mess, with the cheese not sticking to your hands or the grater.
It's worth noting that a longer freeze time doesn't necessarily produce better results. If cheese is left in the freezer for too long, it will become impossible to grate, and you'll have to wait for it to thaw. Instead, it is recommended to place the cheese in the freezer for around 30 minutes before grating. This approach works well for semi-soft cheeses, like mozzarella. For harder cheeses, such as Parmesan, you may need to introduce moisture by wrapping the block in a damp cheesecloth or paper towel before placing it in a high-humidity compartment of your refrigerator.
To achieve the best results when grating cold cheese, use a large block of cheese and grate from the long side. This will help create those long strands of cheese that are essential for getting that fluffy texture. You can also use a food processor to achieve a fine grate.
So, if you're aiming for finely shredded cheese, remember to grate when cold, not frozen, and you'll be well on your way to achieving that desired fluffy pile of cheese.
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Use a food processor
Shredding cheese with a food processor is a quick and easy process. It is also a great way to finely shred cheese, giving it a fluffy texture. Here is a step-by-step guide to shredding cheese with a food processor:
Firstly, ensure that your cheese is cold. It is best to use cheese straight from the refrigerator, but if you are using a soft cheese, like mozzarella, it is recommended to put it in the freezer for 15-20 minutes before shredding. This will help to prevent the cheese from clumping together. For hard cheeses, a food processor or blender will work well. However, if you are using a softer cheese, a blender may not be the best option as it can be difficult to clean.
Once your cheese is cold, cut it into large chunks that will fit into the processor's feed tube. Cut off the rind if you don't plan on eating it. Then, attach the shredding disc to your food processor. The shredding disc will have cutouts that look similar to those in a box cheese grater. Affix the drive shaft to the center of the food processor work bowl and attach the disc to the drive shaft.
Now you are ready to start shredding! Place the piece of cheese into the feed tube of the lid, ensuring it is resting on the shredding disc. Apply pressure with the food pusher and turn on the processor. You will see the cheese transform into beautifully shredded cheese in just a few seconds. If you are creating ground Parmesan or other hard cheeses that you can sprinkle onto dishes, you can skip the shredding disc. Instead, cut the cheese into 1-inch pieces and place them directly into the food processor bowl. Pulse until the cheese has a powdery texture.
Using a food processor to shred cheese is a convenient and efficient method. It is especially useful for large batches of cheese, as it can quickly handle a significant volume. However, for smaller amounts, you may prefer to use a simpler tool, such as a box grater, as the cleanup time for a food processor may not be worth the effort.
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Air-dry before shredding
To achieve the finely shredded cheese texture of Skyline, it is important to prepare the cheese properly before shredding. One key step is to air-dry the cheese before shredding it. This helps to remove any excess moisture, which can affect the shredding process and the final texture of the cheese.
Firstly, cut the cheese into small, even-sized cubes or pieces. Blocks of cheese will not dry evenly, so cutting them into smaller pieces is essential. Aim for cubes that are no larger than 1-inch or 1.3 cm on each side. This step also helps the cheese shred more evenly and prevents jamming if you are using a blender or food processor for shredding.
Next, use a paper towel to pat the cheese pieces gently and soak up any surface moisture. Make sure to do this step thoroughly, as any remaining moisture can cause the cheese to clump together during the shredding process.
Once the cheese pieces are dry to the touch, they are ready for the shredding process. You can use a cheese grater, blender, or food processor to achieve a fine shred. If using a grater, ensure it has large holes for a finer texture. For a blender, use the pulse function to carefully shred the cheese in short bursts.
After shredding, it is important to store the cheese properly to maintain its freshness and flavour. Transfer the shredded cheese to an airtight container or resealable plastic bag. Squeeze out as much air as possible to prevent the cheese from drying out further or developing off-flavours. Properly stored shredded cheese can be kept in the refrigerator for up to one week.
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Use long blocks for long strands
To achieve long strands of finely shredded cheese, it is important to start with a long block of cheese. This will allow you to create long, fluffy strands that are characteristic of Skyline cheese. The block of cheese should be large, preferably very cold, and even slightly frozen.
When selecting a block of cheese, opt for a longer shape rather than a shorter, wider one. This will make it easier to handle and create longer strands. You can use a variety of cheeses, such as cheddar, gouda, or Swiss, as long as they are semi-hard to hard in texture. Keep in mind that softer cheeses may be too pliable and hard to shred, while fully frozen cheese will be too difficult to grate. Aim for a very cold block of cheese that is slightly firm to the touch.
Before shredding, you can also try letting the cheese air dry for a day, like Skyline does with their large blocks of cheese. This will help prevent the shredded cheese from clumping together. If your cheese is on the drier side, you can wrap it in a slightly damp cheesecloth or paper towel and store it in a zip-top bag in a high-humidity compartment of your refrigerator.
Once your cheese is cold and dry, it's time to shred. Using the longest side of the block, run it against a fine grater or shredder. A microplane or the fine shredder side of a standard four-sided cheese grater will work well. You can also use a food processor to achieve finely grated cheese. Grate the cheese slowly and carefully to avoid any accidents or mess.
By following these steps and using long blocks of cheese, you'll be able to create long, fluffy strands of finely shredded cheese just like Skyline's.
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Frequently asked questions
Use a block of soft, mild cheddar and shred it with a fine grater. The cheese should be very cold, but not frozen, when you grate it.
A microplane or the fine shredder side of a standard box grater will work.
Grate the cheese from a large block, using the long side of the block to create long strands. You can also try using a food processor.
Let the cheese sit at room temperature after grating it. You can also try fluffing the pile of shredded cheese with a fork.
Any decent grade of medium to sharp cheddar will work. You can also try a 50-50 mix of cheddar and pepper jack for habanero cheese.
