Patrick Oconnell
Grating cheese is a common kitchen task, but it can be tiring and messy. The type of grater you use will depend on the type of cheese you are grating. Microplane graters are straightforward to use and produce smaller pieces of grated cheese, making them ideal for hard cheeses like Parmesan or Pecorino. Box graters, on the other hand, have larger teeth and are better suited for softer cheeses like mozzarella or Havarti. If you're grating a large block of cheese, it's important to get a firm grip on the grater and cheese to avoid injury. For those who want to grate cheese quickly and efficiently, a rotary grater or food processor might be a better option, especially for larger dishes.
| Characteristics | Values |
|---|---|
| Cheese grater types | Microplane, box grater, rotary grater, food processor, stamped box grater, Kyocera Ceramic Grater, etched box grater |
| Grater uses | Grating cheese, zesting lemons, grating garlic, grating root vegetables, mincing tomatoes, shredding dough, grating eggs, grating soap |
| Grater advantages | Microplanes produce smaller pieces, ideal for hard cheeses; box graters produce smoother cheese paste, ideal for soft cheeses |
| Grater tips | Use cooking spray to prevent cheese from sticking, lay box grater on its side for stability, use large blocks of cheese to avoid knuckle injuries |
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What You'll Learn
Using a box grater for a smoother cheese paste
If you're looking to create a smooth cheese paste using a box grater, there are a few things to keep in mind. Firstly, it's recommended to use a stamped box grater instead of an etched box grater or a Microplane for achieving a finer grate. The stamped variety is harder to come by these days, as most companies are switching to etched box graters.
When it comes to the grating technique itself, it's best to grate the cheese into a bowl or onto a plate, and then transfer it to your food. This is because box graters are better suited for grating larger amounts of cheese on a flat surface, rather than directly over a bowl or plate of food. Grating into a bowl first also helps to avoid any issues with the grater scraping against the bowl and leaving behind unwanted residue in your cheese.
To get a smoother cheese paste, you can try grating the cheese in a circular direction instead of the standard up-and-down motion. This technique is especially useful for harder cheeses like Parmigiano-Reggiano or Pecorino Romano. Additionally, if your cheese starts to soften while grating, you can chill it in the freezer for a bit to firm it up again.
Another clever trick to improve your grating experience is to turn the box grater on its side instead of holding it vertically. This gives you more control and helps to prevent stray shreds of cheese from escaping and making a mess. With these tips in mind, you'll be well on your way to achieving a smoother cheese paste using a box grater.
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How to avoid scraping your fingers
Grating cheese can be a dangerous task, with the risk of accidentally grating your knuckles or fingertips. Here are some tips to avoid this:
Choose the right grater
If using a box grater, set it on its side, with the gauge you want facing up. This reduces the exposure of your fingers and makes it easier to apply pressure. You can also use a rotary grater, which is commonly used for fine or hard cheeses like Parmesan, but most also come with a coarse blade suitable for cheddar or mozzarella.
Prepare your cheese
If you are grating several blocks of cheese, it may be worth freezing your cheese for about 30 minutes before grating it. This firms up the cheese, making it easier to pass through the grater without creating a mess. However, do not leave it in the freezer for too long, or it will become too hard to grate.
Use protective gear
Consider wearing protective gear, such as cut-resistant kitchen gloves, oyster-shucking gloves, or even kevlar gardening gloves. You can also use a silicone potholder to get a firm grip on the cheese while protecting your fingers.
Use the right technique
When grating, take your time and pay attention to the direction of the blades. Avoid grating all the way to the end of the cheese block to prevent accidents. You can also try only pressing the cheese down during the downward pass and lifting it slightly on the return motion to prevent clogging.
Use a catch-all
Place a large piece of parchment paper or a shallow dish under the grater to catch the grated cheese. This prevents the cheese from spreading out and making a mess, reducing the risk of your fingers coming into contact with the grater.
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The benefits of freshly grated cheese
Grating your own cheese may seem like a chore, especially when you can simply buy a bag of pre-shredded cheese at the store. However, there are several benefits to freshly grated cheese that make it worth the extra effort. Firstly, freshly grated cheese tastes better. It is creamier, fresher, and has a superior flavour that makes it well worth the manual labour.
Another benefit of grating your own cheese is that it is more economical. When you grate a 16-ounce block of cheese, you get around twice as many shreds by volume as you would from a 16-ounce bag of pre-shredded cheese. This means you get more for your money, and it will also last longer. While freshly grated cheese has a shorter shelf life than pre-grated cheese, it can be frozen for up to 30 days, whereas pre-grated cheese should be used or frozen within a few days of opening.
Freshly grated cheese also performs better in recipes. Pre-grated cheese is often treated with preservatives and anti-clumping agents, such as natamycin, potato starch, and powdered cellulose, which can affect how the cheese melts and cause it to become clumpy or grainy. These additives can also absorb liquids from your recipe, altering the texture of sauces. Therefore, freshly grated cheese is always recommended for recipes like mac and cheese, where the cheese is meant to be gooey and creamy.
Finally, grating your own cheese gives you greater control over the size and consistency of the shreds. This can be advantageous for certain recipes that require specific sizes or textures of cheese shreds. Ultimately, while it may take a little more time and effort, grating your own cheese is a simple way to elevate your cooking and enhance the taste and quality of your dishes.
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Using a Microplane for hard cheeses
Microplanes are rasp-style graters with tiny, super-sharp teeth that produce delicate strands of hard cheese. They are perfect for finely shredding hard cheeses like Parmesan, Asiago, Romano, and Manchego. Microplanes can also be used for grating nutmeg, chocolate, citrus fruits, garlic, ginger, and cinnamon.
Microplanes are a popular choice for professional cooks and everyday home cooks. They are made of stainless steel with a non-slip base and a rubber foot to prevent the grater from slipping and scratching countertops. The ultra-sharp blades are made in the USA and provide superior performance and durability.
When using a Microplane for hard cheeses, it is important to note that it is best suited for cool or room-temperature dishes. Microplaned cheese tends to clump together when added to hot dishes, losing its light and feathery texture. Therefore, it is recommended to use Microplaned cheese for salads, toasts, cooled roasted vegetables, or similar dishes.
Additionally, Microplanes can be used for more than just grating cheese. They are excellent for zesting citrus fruits, shredding cold butter, mincing garlic, grating ginger, and even shaving off charred parts of burnt muffins or bread.
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Grating cheese with a food processor
Firstly, ensure your food processor has a shredding blade or shredding disc attachment. If you are grating hard cheeses like Parmesan or pecorino, you can skip the shredding disc and place the cheese directly into the food processor bowl. Cut the cheese into 1-inch pieces. For softer cheeses like mozzarella, cheddar, or Swiss, you may want to place the cheese in the freezer for 15-20 minutes before shredding to ensure it is firm and cold. This will help prevent the cheese from clumping together.
Next, affix the drive shaft to the center of the food processor work bowl and attach the shredding disc or blade to the drive shaft. It will attach to the top, rather than the bottom. Lock the food processor lid. Cut the cheese into the largest pieces possible that will fit into the processor's feed tube. Remove any rind if you don't plan on eating it.
Now, place the piece of cheese into the feed tube of the lid, ensuring it is resting on the shredding disc or blade. Apply pressure with the food pusher and turn on the processor. Pulse the processor until the cheese has reached your desired consistency. For ground Parmesan or hard cheeses, pulse until the cheese has a powdery texture. For softer cheeses, use the small or large-hole shredding disk.
Finally, store your freshly grated cheese in an airtight container in the refrigerator. It should last for a couple of weeks. Enjoy the convenience and the fresh taste of your grated cheese!
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Frequently asked questions
The best grater for you depends on the type of cheese you are using. Microplane graters are best for hard cheeses, like Parmesan or Pecorino, as they tend to produce smaller pieces. Box graters are better for softer cheeses, like mozzarella or Havarti, as they have larger teeth.
First, unwrap your block of cheese and cut it into a manageable size, ensuring it is not too small to hold. Hold the Microplane over a plate or board and gently swipe the cheese against the grate using an up-and-down motion.
For box graters without a handle, hold the cheese and grater over a large bowl. For graters with a handle, place the end of the grater on a cutting board. Rub the cheese against the grater in an up-and-down motion.
Pre-shredded cheese contains additives to prevent clumping, which can alter the texture. Grating your own cheese ensures a fresher product and means you can choose the size of the shreds.
Graters can be used to shred vegetables, grate potatoes, make breadcrumbs, and whip up tomato sauce. They can also be used to finely grind zest, ginger, nutmeg, and chocolate for dessert garnishes.
