Randy Chandler
Grating cheese is a simple task, but there are many ways to do it. The type of cheese you are using will determine the best method for grating it. For example, softer cheeses like mozzarella can be difficult to grate and are best frozen before grating to make them easier to work with. Harder cheeses like Parmesan can be grated with a microplane grater, which has small, sharp teeth that produce smaller pieces of cheese. A box grater is a good option for softer cheeses like mozzarella or havarti, as it has larger teeth that won't clog as easily. The size of the grate will determine the thickness of your cheese shreds, which can range from fine to coarse.
Characteristics of grating cheese for pizza:
| Characteristics | Values |
|---|---|
| Type of grater | Microplane grater, box grater, rotary grater |
| Type of cheese | Mozzarella, Parmesan, Cheddar, Havarti, Monterey Jack, Gruyère, Pecorino, Fontina, Gouda |
| Preparation | Freeze cheese for 30 minutes to make grating easier |
| Grating technique | Use an up-and-down motion, grate over a bowl or board |
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What You'll Learn
Freezing mozzarella for grating
Grating mozzarella cheese can be challenging as it is soft, clumpy, and may warm up too fast. However, freezing mozzarella before grating can make the task much easier. Here is a guide on how to do it:
First, it is important to note that freezing mozzarella is not mandatory, but it can help achieve even shreds of cheese that will melt uniformly. Freezing also makes the grating process safer and prevents the cheese from slipping and sliding all over the grater.
When freezing mozzarella, it is best to do so for as little time as possible to preserve its flavour and texture. Even a few minutes in the freezer can make a difference and make grating easier. If you want to have mozzarella ready for grating at any time, you can store a block in the freezer for up to one month or three months maximum to maintain its texture.
To freeze mozzarella, start by draining the fluid from the packaging. Then, place the mozzarella ball into a container or a sealed plastic bag with all the air squeezed out. If the cheese is unopened, you can leave it in its original airtight wrapper. This step ensures that oxygen and water do not impact the cheese during freezing.
Once the cheese is frozen, take it out of the freezer, grate as much as you need, and return the block to the freezer for next time. Avoid letting the cheese thaw, as it should not be refrozen. If you grate more than you need, store the extra in the fridge for quick use or in the freezer for longer-term storage.
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Using a box grater
Grating your own cheese for pizza is a great way to ensure freshness and avoid additives. While pre-shredded cheese can be a timesaver, grating your own cheese allows you to control the size and thickness of the shreds, which can impact the browning time and melting of the cheese on your pizza.
Before you begin grating, lightly coat the outside of the grater plate with cooking spray. This will help the cheese glide more easily through the grater. If you're grating a soft cheese, like mozzarella, consider freezing it for 30 minutes to an hour beforehand. This will help the cheese firm up, creating more even shreds and preventing it from sticking to the grater. It will also make it easier to handle, reducing the risk of grating your knuckles.
To use the box grater, hold the cheese and grater over a large bowl, or place the end of the grater on a cutting board if it has a handle. Gently rub the cheese against the grater in an up-and-down motion. Once you reach the end of the cheese, use your palm to rub the remaining portion, avoiding any potential scrapes to your knuckles.
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Microplane grater sizes
Microplane graters are a type of rasp-style grater that can zest and grate a variety of foods, including lemons, hard cheeses, garlic, and nutmeg. The Microplane Premium Classic Series Zester/Grater is a popular choice for its ability to efficiently grate and zest a variety of foods with its comfortable, padded handle and soft, non-slip grip. Its teeth are large and high enough to zest and grate with ease, without disturbing the white pith underneath.
The size of the grater teeth is an important factor in the performance of a Microplane grater. The best-performing graters have larger teeth that are angled properly to grate and zest efficiently. For example, the Microplane grater has 1/8-inch-wide teeth, while lower-performing graters like the OXO model have smaller teeth that are 3/32-inch wide. Larger teeth create finer, fluffier cheese gratings, while smaller teeth can result in mushier zest and require more effort to grate cheese.
When grating cheese for pizza, the size of the cheese gratings can impact the browning and melting time. Smaller, finer cheese gratings will melt and brown faster, while thicker, larger cheese gratings will take longer to melt and brown slower. This is important to consider when choosing the size of the grater teeth for your Microplane grater.
Additionally, the type of cheese can also affect the grating size. For example, fresh, wet mozzarella cheese can be hand-torn into small pieces or grated into lighter-than-air, fluffy gratings. On the other hand, drier mozzarella can be shredded into thicker pieces. Freezing mozzarella before grating can also make it easier to grate and create a lighter texture.
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Grating without a handle
Grating cheese without a handle can be a tricky task, but it is definitely doable! Here are some tips to help you grate cheese for your pizza like a pro, even without a handle:
First, choose the right type of grater. A box grater is a good option for softer cheeses like mozzarella, as it tends to have larger teeth that work well with these varieties. If you're using a harder cheese, such as Parmesan, a microplane grater might be a better choice due to its smaller, sharp teeth.
Now, let's talk about the cheese. Soft cheeses like mozzarella can be a bit tricky to grate, as they tend to fall apart or get stuck in the grater. A helpful solution is to partially freeze your cheese before grating it. This will firm it up, making it easier to grate and reducing the risk of accidents. Simply drain and bag the cheese, place it in the freezer for around 30 minutes to an hour, and it should be ready to grate!
When you're ready to grate, hold the cheese and grater over a large bowl. Gently swipe the cheese against the grater using an up-and-down motion. If your cheese is still a bit soft, you can also try rubbing it against the grater with your palm to avoid scraping your knuckles.
Finally, remember to keep your cheese size medium to large. This will help prevent accidents and make the grating process smoother. With these tips in mind, you'll be grating cheese like a pro in no time, even without a handle!
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Grating with a rotary grater
The size of the cheese block is important. You want it to be medium to large so that you can have a good grip and prevent any accidental knuckle scraping. Once the cheese is in place, lower the handle and secure it in position. Now for the fun part: turn the crank! The circular motion of the crank will grate the cheese into fluffy shreds, perfect for melting over your pizza.
Using a rotary grater is an excellent option if you want to grate a large amount of cheese quickly and efficiently. It's also a safer alternative to traditional box graters as it keeps your fingers away from the sharp grating surface. The size of the grated cheese will depend on the type of cheese you are using. Softer cheeses like mozzarella tend to produce lighter, fluffier shreds, while harder cheeses like Parmesan will give you a finer grate.
If you're grating a soft cheese, freezing it beforehand can make the process much easier. Frozen cheese will glide through the grater without sticking or creating a mushy mess. Just be sure not to over-freeze it, as this could affect the taste and texture of your cheese. Aim for around 30 minutes in the freezer, or until it feels slightly hardened, for the best results.
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Frequently asked questions
To grate cheese for pizza, you can use a microplane grater or a box grater. If you're using a microplane grater, hold it over a plate or board and gently swipe the cheese against the grate using an up-and-down motion. If you're using a box grater, hold the cheese and grater over a large bowl or place the end of the grater on a cutting board, and rub the cheese against the grater in an up-and-down motion.
Yes, the type of cheese does matter when grating for pizza. Microplane graters are better for hard cheeses like Parmesan or Pecorino, while box graters work well with softer cheeses like mozzarella or havarti.
Freezing cheese before grating can be helpful, especially for softer cheeses like mozzarella, fontina, or young gouda. Freezing the cheese for around 30 minutes can make it firmer and easier to grate, resulting in more even shreds. However, freezing for too long can compromise the flavor and texture of the cheese.
