Randy Chandler
Fontina is a semi-soft Italian cheese with a creamy, elastic texture and a nutty flavour. It is a versatile cheese, perfect for sandwiches, salads, fondues, sauces, and cheese boards. While younger Fontina is used as a table cheese, older Fontina is used for grating. To grate soft cheese like Fontina, it is recommended to first place it in the freezer for a few minutes to firm it up, and then use a grater or a food processor.
| Characteristics | Values |
|---|---|
| Cheese Type | Fontina |
| Cheese Texture | Semi-soft |
| Cheese Origin | Italy |
| Cheese Rind | Pale, thin |
| Cheese Flavor | Mild, nutty |
| Grating Technique | Food processor, box grater, rotary grater, freezing |
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What You'll Learn
Freeze the cheese for 15 minutes
Grating soft cheese can be a challenge and often results in a mushy mess. If you want to grate soft cheese like Fontina, a simple trick is to firm it up in the freezer. Freezing the cheese for 15 minutes will make it solid but not frozen, giving you the perfect texture for grating.
Fontina is a semi-soft Italian cheese made from cow's milk, known for its mild, nutty flavour and excellent melting characteristics. It is a versatile cheese, perfect for sandwiches, salads, fondues, sauces, and of course, grating. While younger Fontina is often used in baked dishes due to its smooth, melty texture, aged Fontina is harder and better suited for grating over soups, pasta, rice, risotto, vegetables, and salads.
When grating soft cheese, the goal is to achieve a solid texture that can be shredded without becoming mushy. Freezing the cheese for a short period of time helps to achieve this desired texture. It's important not to leave the cheese in the freezer for too long, as you don't want it to freeze solid.
By freezing Fontina or other soft cheeses for 15 minutes, you can transform them into a more manageable consistency for grating. This simple trick can make preparing dishes with soft cheeses much easier and less messy.
Remember, when grating soft cheeses, it's best to use a grater with larger teeth, such as a box grater, as these work well with softer cheeses. Always exercise caution when handling frozen or partially frozen items, and be sure to store your grated Fontina cheese properly to maintain its freshness and flavour.
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Use a food processor
Grating soft cheese like fontina in a food processor can be tricky due to its high moisture content. However, it is possible to achieve the desired texture and consistency by following these steps:
Firstly, ensure your fontina cheese is cold as this will make it easier to handle and grate. You can even put it in the freezer for 15-20 minutes before grating, as colder cheese creates independent, uniform shreds that melt smoothly and evenly. Cutting the cheese into small cubes beforehand will also help to ensure an even and consistent texture.
Next, assemble your food processor with the grating attachment, ensuring it is securely fitted. For soft cheeses like fontina, a coarser grating disc is ideal. Affix the drive shaft to the centre of the food processor work bowl, then attach the disc to the drive shaft. It will attach to the top, rather than the bottom. Lock the food processor lid.
Now, you are ready to grate your fontina cheese. Cut the cheese into the largest pieces possible that will still fit into the processor's feed tube. Cut off the rind if you don't plan on eating it. 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.
To prevent the cheese from becoming too mushy, use the pulse feature on the food processor. Simply pulse the cheese until it reaches your desired consistency. This method is quick and convenient, especially when grating large amounts of cheese.
Finally, clean your food processor thoroughly after use.
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Use a rotary grater
Grating soft cheese like Fontina can be a challenge, but a rotary grater can make the process safer and more efficient. Rotary graters are designed with a handle connected to a circular grating compartment, and a side crank that does the grating for you. Here's how to use a rotary grater to grate soft cheese:
First, prepare your cheese. Fontina is a semi-soft Italian cheese with a creamy, elastic texture. It's important to start with a small block of cheese that is easy to handle. You can cut the cheese into a manageable size with a knife, but remember to err on the larger side to prevent any accidents. This will ensure your fingers stay safe and sound!
Next, get your rotary grater ready. Lift the top handle of the grater, place the small block of cheese into the grating compartment, and then lower the handle. You may need to apply some pressure to the top handle with your thumb, while gripping the handle normally with your other fingers.
Now for the grating! With your other hand, turn the side crank. As you do this, the cheese will be grated through the sharp edges of the circular compartment. Make sure to aim the grating compartment at a plate or bowl to catch the shredded cheese. You can stop cranking when you feel you have enough grated cheese.
One of the benefits of using a rotary grater is that your hands don't need to press against the sharp grating surfaces, reducing the risk of injury. Rotary graters are also very efficient, making them ideal for grating large quantities of cheese. So, if you're making a dish that requires a generous amount of grated Fontina, like a casserole or fondue, a rotary grater is a great choice.
Remember, when grating soft cheese, it can help to firm it up first. Placing Fontina in the freezer for a few minutes before grating can make the process easier and result in nicer shreds. Just be careful not to forget about it and let it freeze solid!
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Grate over soups, pasta, rice, risotto, veggies or salads
Grating soft cheese, like Fontina, can be a challenge. Mature Fontina is harder than younger Fontina, and can be grated over soups, pasta, rice, risotto, vegetables and salads. Here are some tips to help you grate soft cheese:
Firstly, you can use the traditional method of grating with a box grater. Box graters tend to have larger teeth, which work well with softer cheeses. Lightly coat the grater with cooking spray to help the cheese glide more easily. Hold the cheese and grater over a large bowl, or place the grater on a cutting board, and rub the cheese against the grater in an up-and-down motion.
Another option is to use a rotary grater, which is safer as your hands don't need to press against the plates. It is also efficient and best for large quantities of cheese. Simply place the cheese in the grating compartment and turn the handle to grate.
If you want to grate soft cheese like Fontina, a useful trick is to first place the cheese in the freezer for around 15 minutes to firm it up. This will make it easier to grate, and you will end up with a better grated texture.
You can also use a food processor to grate soft cheese. This method is quicker and easier than grating by hand, and you can use the pulse function to control the texture of the grated cheese.
Finally, if you are grating a small amount of soft cheese, a vegetable peeler can be used to create thin slices, which can be a useful alternative to grated cheese.
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Store grated fontina in an airtight container
Grated Fontina cheese can be stored in an airtight container in the freezer for up to a year. It can be used directly in recipes without the need to defrost, although care should be taken not to affect the temperature of the dish. The flavour will be slightly duller, and the texture drier than fresh cheese.
Soft cheeses have a high moisture content, which means they have a shorter shelf life. This moisture is continuously expelled as the cheese ages, so trapping it against the surface of the cheese can cause the growth of mould. To prevent this, store the grated Fontina in an airtight container in the freezer, where the moisture will be safely locked in.
The shelf life of the cheese can be further extended by wrapping the cheese in parchment, waxed paper, butcher paper, or cheese paper before placing it in the airtight container. This will help to absorb excess moisture and protect the cheese from the dehydrating effects of the refrigerator.
It is important to note that while freezing grated cheese is a convenient option, it is best to grate cheese as needed. When cheese is grated, it has more surface area exposed to air and oxidation, which can degrade the flavour and aroma of the cheese.
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Frequently asked questions
There are several ways to grate soft cheese like Fontina. You can use a traditional grater, a food processor, or a rotary grater. If using a traditional grater, it is recommended to use a box grater, as these tend to have larger teeth that work well with softer cheeses. If using a food processor, skip the grater attachment and simply throw the cheese in the bowl and pulse. For a rotary grater, place a small block of cheese into the compartment and turn the handle. To make grating soft cheese easier, place the cheese in the freezer for 5-15 minutes to firm it up before grating.
Soft cheeses can be difficult to grate and may result in a mushy mass. To make grating soft cheese easier, place the cheese in the freezer for a few minutes to firm it up before grating.
Fontina cheese is a versatile cheese that can be used in a wide variety of dishes. You can grate Fontina cheese over soups, pasta dishes, rice, risotto, vegetables, and salads.
To store grated Fontina cheese, place it in an airtight clear container lined with parchment paper to keep the moisture down and store it in the refrigerator.
Yes, aged or mature Fontina can be grated. Aged Fontina has a harder texture compared to younger Fontina, which makes it suitable for grating. Grated aged Fontina can also be frozen in an airtight container for up to a year.
